Pierogi with Feta, Tomato, and White Wine Sauce

Well, wow. 

I had a box of frozen pierogi in my freezer (duh?) from before we moved into our house.

That was LAST may.  

I gross myself out.  

I thought, though, that it was high time that I eat said old frozen pierogi, so I cooked them with butter and capers and tomatoes and white wine. 

The entire meal took 25 minutes, was insanely delicious, and NOTHING tasted like freezer.  I'm serious, kids.  This was a huge winner and I'm mildly ashamed that I let those little guys sit in the cold for all that time.  It was probably a long, weird year with all the random things that go in and out of my freezer.  

Don't abandon random pierogi, is what I'm trying to say.  They can be made into an entire dinner quickly and deliciously! 

You need a box of frozen pierogi, any flavor you like.  You need green onion, feta, baby tomatoes, butter, arugula, capers, and white wine.  That's it!  You can totally handle this, I promise. 

First, let's start the pierogi.  Add some butter to a large skillet over medium heat.  

Let the butter melt slightly, then add the pierogi.  HELLO freezer burn!  I swear they didn't taste bad, though.  Trust me.  Or just use yours when they're slightly fresher.  Either/or.

The pierogi cook for about 10 minutes, during which time you'll prep the other ingredients.  Flip the pierogi every 3 minutes or so - see the nice little brown color?

While the pierogi are working, cut the tomatoes in half.

Then, thinly slice the scallion.  That is literally all the prep work involved in this.  SO easy.  

Now, when the pierogi are done, they'll look like this.  Nice and golden, and really hot on the inside.  Yum!

Remove the pierogi to a serving platter or plate until you're ready to serve.  They'll stay hot for a few minutes, and the sauce takes less than five minutes to make!

Now, to the hot pan, add the scallion, tomatoes, and white wine.

Stir the wine around a little bit to combine everything with the remaining butter in the pan from the pierogi, and let the sauce reduce by half or more to thicken - the wine should bubble pretty quickly.

When the wine is reduced, stir in the capers and the feta.  Stir the sauce for one more minute just to heat the feta but not totally melt it, and you're done!

Now, to serve, you could pour the sauce all over the pierogi.

Like this:

Then, you could top the whole thing with arugula.  

Or, if you're into individual plates, you can make a pretty bed of arugula, and top that with pierogi.

Then, drizzle some of the sauce over it.

Either way you work this one, it is REALLY good, vegetarian, a nice balance of veg/carb, and incredibly easy to make.

You really can't mess this one up, I promise.

Try it soon!

Print

Submitted to Weekend Potluck, my favorite ever recipe sharing gig, hosted by:

• The Country Cook~ Brandie
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• 4 Little Fergusons~ Tonya
• Mommy Time Party ~ Tabitha