Pierogi ze Szpinakiem i Fetą - Spinach Feta Pierogi

Make dough following same method as other pierogi: combine flour, eggs, pinch salt, and warm water.

Knead for 8-10 minutes until smooth and elastic, wrap in plastic, rest 30 minutes.

For filling: Wash spinach thoroughly in cold water, drain but leave some water clinging to leaves.

Place wet spinach in large pot over high heat, cover with lid.

Cook 3-4 minutes stirring once until spinach completely wilts and reduces dramatically in volume.

Transfer wilted spinach to colander, let cool 5 minutes until safe to handle.

Press spinach firmly with back of spoon or squeeze in clean towel to remove as much water as possible.

Chop squeezed spinach finely with sharp knife, transfer to mixing bowl.

Crumble feta cheese into small pieces, add to spinach along with ricotta.

Press garlic through garlic press directly into mixture, add freshly grated nutmeg.

Season with black pepper and pinch of salt (remember feta is salty), mix thoroughly until well combined.

Taste filling and adjust seasoning - should be well-seasoned and flavorful.

Roll out rested dough to 2mm thickness, cut circles with 8cm cutter.

Place generous tablespoon of filling in center of each circle.

Fold into half-moon shape, seal edges carefully pressing out any air pockets.

Press edges with fork or crimp decoratively with fingers to ensure tight seal.

Bring large pot of salted water to rolling boil, reduce to gentle boil.

Add pierogi in batches of 8-10, stir gently once to prevent sticking.

Cook until they float to surface, then continue cooking 2-3 minutes more.

Remove with slotted spoon, drain well, transfer to serving platter.

Toss with melted butter infused with garlic if desired.

Serve hot topped with dollop of sour cream or Greek yogurt.

Optional: Fry boiled pierogi in butter with cherry tomatoes for extra richness.