Heart-Healthy Cheese Pierogi
Savor the comforting delight of **Heart-Healthy Cheese Pierogi**, a wholesome twist on the classic Eastern European favorite. Made with whole wheat flour for added fiber and packed with a creamy trio of reduced-fat ricotta, feta, and mozzarella cheeses, these pierogi are as nutritious as they are delicious. Fresh spinach adds a pop of color and a boost of vitamins, while a hint of garlic powder and black pepper elevates the flavor of the filling. Boiled to tender perfection and optionally pan-fried for a golden finish, these pierogi are perfect served with a light salad or steamed veggies for a balanced, heart-smart meal. Ready in just over an hour and yielding four servings, this recipe is ideal for anyone looking for a healthier comfort food option without compromising on taste. Whether you're freezing them for later or enjoying fresh batches, these cheese pierogi will quickly become a household favorite! **Keywords: heart-healthy pierogi recipe, whole wheat pierogi, reduced-fat cheese filling, easy homemade pierogi.**
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Salt
- 0.75 cup Water
- 2 tablespoons Olive oil
- 1 large Egg
- 1 cup Reduced-fat ricotta cheese
- 0.5 cup Feta cheese, crumbled
- 0.5 cup Reduced-fat mozzarella cheese, shredded
- 1 cup Fresh spinach, chopped
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 8 cups Water (for boiling)
Instructions
In a large bowl, combine the whole wheat flour and salt.
Make a well in the center of the flour mixture and add 0.75 cup of water, olive oil, and the egg.
Mix the ingredients together until a dough forms.
Transfer the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
Wrap the dough in plastic wrap and let it rest for about 20 minutes.
While the dough is resting, prepare the filling by combining the ricotta cheese, feta cheese, mozzarella cheese, chopped spinach, garlic powder, and black pepper in a medium bowl.
Mix the filling ingredients until well combined and set aside.
Once the dough has rested, roll it out on a floured surface to about 1/8 inch thickness.
Using a 3-inch round cutter, cut circles out of the dough.
Place about 1 to 1.5 teaspoons of cheese filling in the center of each dough circle.
Fold the dough over the filling to form a half-moon shape and press the edges firmly to seal.
Bring 8 cups of water to a gentle boil in a large pot.
Add the pierogi in batches to the boiling water. Cook until they float to the surface, about 3-4 minutes.
Remove the cooked pierogi from the water with a slotted spoon and set aside.
Optional: For a crispy finish, lightly pan-fry the boiled pierogi in a non-stick skillet with a touch of olive oil until golden brown.
Serve warm with a side of steamed vegetables or a light salad for a balanced meal.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4282 mg | 186% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 11.6 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1749 mg | 135% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1777 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
