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Home » Recipes » Food

Pierogi with Feta, Tomato, and White Wine Sauce

Published: May 7, 2013 Last Updated: Sep 2023 by Lindsay This post may contain affiliate links to products I use and enjoy. Leave a Comment

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Well, wow. 

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

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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. Ingredients

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

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.Start pierogi

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?Turn pierogi when browned slightly

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

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

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

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!Place cooked pierogi aside

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

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.Allow wine to reduce 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!Add feta to sauce and stir

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

Like this:Pierogi topped with sauce

Then, you could top the whole thing with arugula.  Serve topped with arugula on a platter

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

Then, drizzle some of the sauce over it.Drizzle sauce over plate

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

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

Try it soon!Top of plate

 

Recipe

Pierogi with Feta, Tomatoes, and White Wine Sauce

Lindsay Howerton-Hastings
No ratings yet
Print Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins

Ingredients
  

  • 1 pound frozen pierogi flavor your choice
  • 3 tablespoons butter
  • 1 scallion thinly sliced
  • ½ pint cherry tomatoes halved
  • 1 tablespoon capers drained
  • ½ cup feta cheese
  • 1 cup white wine
  • 3 cups baby arugula

Instructions
 

  • Heat a large skillet to medium heat with the butter. Add the frozen pierogi and cook for 8 - 10 minutes, flipping every 3 minutes or so, until the pierogi are browned on the outside and hot through the middle. Remove to a serving plate, leaving any remaining butter in the pan.
  • To the hot pan, add the scallion and tomatoes. Add the white wine and stir. Let the wine reduce by half or more, for about 3 minutes.
  • Stir in the capers and feta cheese. Taste, and add salt and pepper to the sauce if you'd like.
  • Serve the pierogi drizzled with the tomato sauce over a bed of arugula. Enjoy!

Nutrition

Serving: 3g
Tried this recipe?Let me know how it was!

Served next to platter

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

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Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

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