Spinach and Ricotta Perogi
The combo of sauteed spinach and creamy ricotta stuffed in a tender pillow of dough is simply irresistible. This combo is a modern spin on a classic recipe and we hope you’ll try them and fall in love like we did. Hand-made by the artisans at House of Pierogi in the Kitchener-Waterloo area of Ontario, a three generation family business with two thriving restaurants. The folks at House of Pierogi had the brilliant idea to flash freeze and package their creations for the rest of the province to enjoy.
SERVING SUGGESTIONS: Perogies can be served for breakfast, lunch or dinner! If you prefer boiled, make sure to bring your pot up to a rolling boil before you add the frozen perogies. Boil until the perogies float to the surface and are your desired doneness. To prevent your perogies from sticking together after they are cooked, coat them in a bit of butter or oil. We love to serve perogies with caramelized onions and thick sour cream. We also have friends and family who eat them with cottage cheese, or plain yogurt. We like to pair them with veggie sides like sauerkraut, beets, or peas and carrots. Growing up, fried or baked polish sausage (also called kielbasa) was often served as well. However you dish them up, we hope your family enjoys them as much as ours do!