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!