Spinach and potato Perogies

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Spinach and potato Perogies calories by ingredient


Introduction

spin on a polish treat, this side dish has been used for years by my family spin on a polish treat, this side dish has been used for years by my family
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 Cheese
    Bacon, (Crispy and Finely Chopped)
    Perogie dough
    Boiling water in pan
    oil, olive with Garlic crushed cloves

Tips

garnish in green and serve with main dish of 2.5 oz steak


Directions

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.