Spinach and Artichoke Dip-Filled Pierogi Recipe

Spinach and Artichoke Dip-Filled Pierogi Recipe
18 Ingredients
  • 2 1/4 cups all-purpose flour, plus extra for dusting
  • 1 teaspoon kosher salt, plus more as needed
  • 1 large egg, beaten
  • 1 cup sour cream, plus more for serving
  • 7 tablespoons unsalted butter, softened, divided
  • 2 large cloves garlic, minced
  • 10 ounces frozen chopped spinach, thawed and drained (see note above)
  • 8 ounces canned artichoke hearts, drained and chopped
  • 8 ounces cream cheese, softened
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup shredded provolone cheese
  • Freshly ground black pepper
  • Pinch of ground nutmeg
  • 1 tablespoon vegetable or canola oil
  • Halved cherry tomatoes, for garnish
  • Cilantro or parsley, chopped, for garnish
  • Sour cream, for serving
Nutrition
262
13% daily value
14 servings
                                       
                                            low-​sugar, vegetarian
     

Fat

28% 18

Saturated

50% 10

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

7% 20

Carbs (net)

- 18

Fiber

8% 2

Sugars

- 1

Sugars, added

- 0

Protein

13% 7

Cholesterol

20% 60

Sodium

10% 252

Calcium

11% 114

Magnesium

9% 36

Potassium

7% 260

Iron

11% 2

Zinc

5% 1

Phosphorus

17% 122

Vitamin A

28% 253

Vitamin C

13% 8

Thiamin (B1)

13% 0

Riboflavin (B2)

14% 0

Niacin (B3)

8% 2

Vitamin B6

5% 0

Folate equivalent (total)

29% 115

Folate (food)

- 62

Folic acid

- 31

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

5% 1

Vitamin K

129% 103
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