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Italian Perogies

This month, we are sharing a dish that combines the classic comfort foods of mashed potatoes, dumplings and two classic sauces in a unique way. Pierogis are a filled dumpling made by wrapping unleavened dough around a savory or sweet filling and cooked in boiling water. They are most often associated with the cuisine of Central and Eastern European nations. This recipe fuses garden-fresh vegetables with popular Italian sauces and the filled dumplings of Eastern and Central Europe. It’s like a little European vacation for your taste buds. Join us on Tuesday, April 20, to try this dish at the Roastery for lunch or try it at home.


  • 1 lb. Pre-made Pierogis Italian perogies on a plate
  • 1 tbsp. Olive oil
  • 1 tsp. Chopped garlic
  • 2 oz. Chopped onions
  • 11 oz. Fresh spinach, destemmed
  • 1/2 cup Grape tomatoes, halved
  • 1 tbsp. Basil leaves
  • 2 oz. Sun-dried tomatoes cut in half
  • 1/4 tsp. Kosher salt
  • 1/2 tsp. Red pepper flakes
  • 1 cup Marinara sauce
  • 1 cup Alfredo sauce
  • 1/3 cup plus 1 tsp. Parmesan cheese
    (Serves 4)


  1. Cook pierogis in boiling water according to package.
  2. Sautee vegetables in olive oil and season with Kosher salt and red pepper flakes.
  3. Add pierogis to vegetables and cook until pierogis are lightly brown.
  4. Add 1 cup of marinara and 1 cup of alfredo sauce.
  5. Toss everything together and garnish with parmesan cheese.