Spelt Pierogi with Spinach and Goat Cheese

Soft, tender spelt pierogi filled with creamy goat cheese and fresh spinach make a flavorful twist on traditional Polish dumplings. This homemade pierogi recipe uses spelt flour for a slightly nutty taste and delicate texture, paired with a savory garlic, cumin, and cheese filling. If you’re looking for homemade pierogi made with ingredients recommended by St. Hildegard, this recipe is a perfect choice.

 

Ingredients

Dough

• 500 g spelt flour (Type 650)
• 250 ml hot water
• 125 g hot melted butter

Filling

• 200 g soft goat cheese
• 250 g fresh spinach
• 2–3 garlic cloves, minced
• 1 tablespoon butter
• ½ teaspoon cumin
• Salt and freshly ground black pepper

How to Make Spelt Pierogi

Step 1: Prepare the Dough

In a large bowl, combine the spelt flour, hot water, and hot melted butter. Stir until the dough comes together, then knead for 8–10 minutes until smooth and elastic.

Step 2: Prepare the Spinach and Goat Cheese Filling

Melt butter in a pan over medium heat. Add garlic and sauté briefly until fragrant.

Add the spinach and cook until wilted. Add goat cheese, cumin, salt, and pepper. Adjust seasoning to taste. Mix it well and let it cool ( fridge ).

 

Step 3: Shape the Homemade Pierogi

Roll the dough to about 2 mm thickness on a lightly floured surface.

Cut circles 7–9 cm in diameter.

Place about one teaspoon of filling in the center of each circle. Fold into a half-moon shape and press the edges firmly to seal.

Step 4: Cook the Pierogi

Bring a large pot of salted water to a gentle boil.

Cook pierogi in batches. When they float to the surface, cook for an additional 1–2 minutes. Remove with a slotted spoon.

For best flavor, pan-fry the boiled pierogi in butter until golden brown on both sides.

Serving Suggestions

Serve your spinach and goat cheese pierogi with:

• Browned butter
• Caramelized onions
• Sour cream or Greek yogurt
• Fresh herbs

Storage and Freezing Instructions

To freeze pierogi, place uncooked dumplings on a tray in a single layer. Freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding 1–2 extra minutes to boiling time.

Cooked pierogi can be refrigerated for up to 3 days and reheated in a skillet with butter.