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Pink Pierogi (polish dumplings) with spinach, potatoes and feta cheese filling

30 November 2017 | Last Updated: 16 December 2018

Pink Pierogi (polish dumplings) with spinach, potatoes and feta cheese filling

Pierogi are polish dumplings, one of the most popular polish dishes. They are basically dough pockets filled with meat or vegetables. These pierogis are really so beautifully pink as on the photos! The dough is coloured with beet juice (no artificial colouring!) and the filing is also really delicious. I’ve made a twist to the traditional potato and cheese pierogi (pierogi ruskie). I swapped the polish twaróg cheese (which is not so easy to buy outside Poland) for greek feta cheese and added spinach leaves. The end result is really fantastic. You have to try them! These dumplings would look lovely on your Christmas table.

Here you can find step by step photos and pierogi shaping and filling tips!

Pink Pierogi (polish dumplings) with spinach, potatoes and feta cheese filling

Różowe pierogi z farszem ze szpinaku, ziemniaków i fety pink pierogi with spinach, potatoes and feta cheese rosa pierogi mit spinat, kartoffeln und feta käse
5 from 1 vote

Pink Pierogi (polish dumplings) with spinach, potatoes and feta cheese filling

Delicious dough pockets with vegetable filling. The dough is coloured with beet juice!
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 75 pierogi (5 servings)
Calories 4012kcal
Author Aleksandra



  • 600 g / 1.3 lbs all-purpose flour
  • ¼ teaspoon salt
  • 50 g / 1.8 oz butter 82% fat, unsalted
  • 200 ml beet juice or water
  • 200 ml water


  • 2 large onions
  • 2 tablespoons frying oil
  • 4 cloves garlic
  • 0.5 kg / 1.1 lbs fresh spinach
  • 200 g / 7 oz feta cheese
  • 0.5 kg / 1.1 lbs floury potatoes
  • 1 teaspoon dried oregano
  • 1/3 teaspoon nutmeg
  • salt and black pepper to taste


Make the filling:

  • Boil the potatoes in a pan of salted water, until soft enough to mash (about 15-20 minutes). Drain and mash the potatoes, transfer to a large bowl, set aside to cool.
  • Dice the onions, finely chop the garlic.
  • Heat the oil in a large frying pan, add the onion, cook over medium-low heat about 10 minutes until translucent.
  • Add the garlic and cook, stirring, for another minute. Add the content of the pan to the potatoes.
  • Spinach: if using baby spinach – just wash the leaves. Larger and thicker leaves – you need to wash them and cut off the hard stems. Add the spinach to the pan, cook until wilted - baby spinach wilts very quickly, about 1 minute, thicker and larger leaves - a few minutes. Lightly squeeze out the water, cut finely, add to the potatoes and onion.
  • Crumble the feta cheese over the filling.
  • Season the filling with salt, freshly grounded black pepper, oregano and nutmeg. Mix together until well combined. Make sure that the filling is not too dry (in that case you can add a little water, in my filling a bit of moisture came from the spinach).

Make the pierogi dough:

  • Sift the flour and salt together into a large mixing bowl.
  • In a small saucepan warm the beetroot juice and water, when they are very warm (but not boiling). Take off the heat and add the butter, stir until melted, then pour into the flour.
  • Mix with a wooden spoon until combined, then knead with your hands or with a stand mixed fitted with the hook attachment for about 5 minutes until the dough is soft and elastic (when it's not, try adding a little bit more water or flour).
  • Cover the bowl with cling film, set aside and leave to rest for at least 30 minutes.

Shape and fill the pierogi:

  • Cut the dough into smaller portions. Thinly roll out the dough onto a lightly floured surface to a thickness of 2-3 mm (or as thick as you like). Cut runds (for example: 7 cm / 2.75 inch) with a pastry cutter or a glass. Place a teaspoon of the filling in the center of each dough circle, then fold the edges together to create a semi-circular dumpling, pressing the edges together to seal. Do not leave any gaps or pierogi may open during cooking. If the dough sticks to your hands, sprinkle it gently with flour. If the dough is hard to roll out, leave it for a while to rest. Gather scraps, reroll and fill. Repeat with remaining dough. Place the pierogi apart on a towel sprinkled with flour.

Cook the pierogi:

  • Bring a large pot of slightly salted water to a boil. Drop in the pierogi about 10 at a time. When they float to the water surface cook them for 2 minutes then remove from the water with a slotted spoon and transfer onto a plate (cooking time depends on the dough thickness and the size of the dumplings).


How to freeze the pierogi: Place the uncooked dumplings on a flat tray or a plate (place the dumplings apart from one another so they don't stick to one another). The tray should be well sprinkled with flour. Once frozen, take them out and put them in bags or other containers. Cook frozen dumplings the same way as the uncooked ones.


Calories: 4012kcal
Course dinner
Cuisine international, polish
Keyword pierogi dough, pink pierogi dough, potato and feta cheese pierogi, spinach pierogi

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  • Reply
    3 May 2018 at 18:47

    5 stars
    I found your recipe while looking for pierogi. Well it was a big succes, even by my polish boyfriend. Thanks for sharing this recipe!

    • Reply
      3 May 2018 at 18:54

      I’m really happy to hear that! Thank you for your comment 🙂

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