Spinach and potato Perogies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 cups Chopped steamed Spinach (Drained)2 Med Potatoes (boiled, skin on mashed)** Butter, Salt, Milk, Benefiber, garlic salt*various amount Grated sharp Cheddar CheeseBacon, (Crispy and Finely Chopped)Perogie doughBoiling water in panoil, olive with Garlic crushed cloves
Fried in Olive oil or boiled and salted
Steam and cream the spinach. Drain well then cream with a little olive oil. Boil the potatoes and mash. To taste and texture add butter, milk, garlic salt and bene-fiber (optional)
combine spinach and potato and then add in cheddar cheese. Make sure the cheese doesn't melt too much, and make sure that the texture of the mixture is that of cookie dough. Add in crispy bacon bits for a texture crunch** Optional
Cut out perogie dough and fill similar to Ravioli.
When form boil, or pan fry in olive oil
Serving Size: makes 20-24 perigees
Number of Servings: 1
Recipe submitted by SparkPeople user FORDEEOZLOVIN.
Steam and cream the spinach. Drain well then cream with a little olive oil. Boil the potatoes and mash. To taste and texture add butter, milk, garlic salt and bene-fiber (optional)
combine spinach and potato and then add in cheddar cheese. Make sure the cheese doesn't melt too much, and make sure that the texture of the mixture is that of cookie dough. Add in crispy bacon bits for a texture crunch** Optional
Cut out perogie dough and fill similar to Ravioli.
When form boil, or pan fry in olive oil
Serving Size: makes 20-24 perigees
Number of Servings: 1
Recipe submitted by SparkPeople user FORDEEOZLOVIN.
Nutritional Info Amount Per Serving
- Calories: 1,433.2
- Total Fat: 82.2 g
- Cholesterol: 192.9 mg
- Sodium: 3,394.8 mg
- Total Carbs: 103.3 g
- Dietary Fiber: 13.1 g
- Protein: 79.1 g
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