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Cheesy Beef and Spinach Pierogi (Eastern European Style)
Simple step-by-step cheesy beef and spinach pierogi with homemade dough and juicy filling.
Why this recipe works
This recipe makes classic Eastern European–style pierogi with a cheesy beef and spinach filling. It suits home cooks who want a comforting dumpling with simple, everyday ingredients.
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- cheesy beef pierogi
- spinach pierogi filling
- Eastern European dumplings
- how to make pierogi
- dumpling dough guide
- boiled pierogi tips
- pierogi with sour cream
Key takeaways
Knead dough until smooth for tender pierogi.
Seal edges well to prevent leaks.
Finish with a quick pan-fry for extra texture.
Recipe guide
This recipe makes classic Eastern European–style pierogi with a cheesy beef and spinach filling. It suits home cooks who want a comforting dumpling with simple, everyday ingredients.
Classic dumplings with a cheesy, savory filling you can make at home.
- Knead dough until smooth for tender pierogi.
- Seal edges well to prevent leaks.
- Finish with a quick pan-fry for extra texture.
Ingredients and prep
Dough: 300 g plain flour (repeats in the prompt; use 300 g total), 1 tsp salt, warm water to form a soft dough, 1 tbsp oil. Filling: 200 g minced beef, 200 g block cheese (grated), 150 g spinach (chopped), 1 tsp salt, 1/2 tsp black pepper, 2 tbsp vegetable oil for cooking.
Assembling the pierogi
Roll rested dough into a log, cut into equal pieces, flatten each, roll into 8–10 cm circles. Place 1–2 tsp filling in center, fold and seal tightly with crimped edges.
Cooking and serving
Boil in salted water until pierogi float, 3–4 minutes. Optional: pan-fry in 1 tbsp oil until golden. Serve hot with sour cream or melted butter.
Ingredients
- 300 g plain flour
- 200 g minced/ground beef
- 200 g block cheese, grated
- 150 g bag of spinach, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
Instructions
- Sift flour and 1/2 tsp salt into a bowl and make a well in the center.
- Gradually add about 120–140 ml warm water and 1 tbsp oil, mixing until a soft dough forms.
- Knead dough on a lightly floured surface for 5–7 minutes until smooth, cover and rest 30 minutes.
- Heat 1 tbsp oil in a pan over medium heat and cook minced beef until browned, breaking it up.
- Season beef with 1/2 tsp salt and 1/2 tsp pepper, drain excess fat if needed and let cool slightly.
- Wilt chopped spinach in the same pan for 1–2 minutes, drain well and squeeze out excess liquid.
- Combine cooled beef, spinach and grated cheese in a bowl and mix to a cohesive filling.
- Roll rested dough into a log and cut into equal pieces, flatten each piece and roll into thin circles about 8–10 cm across.
- Place a teaspoon or two of filling in the center of each circle, fold and seal edges tightly, crimping to prevent leaks.
- Bring a large pot of salted water to a gentle boil and cook pierogi in batches for 3–4 minutes after they float to the surface.
- Optionally pan-fry boiled pierogi in 1 tbsp oil until golden and crisp on both sides before serving.
- Serve hot with sour cream or melted butter if desired.
FAQs
Can I freeze the pierogi before cooking?
Yes. Freeze on a tray, then transfer to a bag; cook from frozen, adding 1–2 minutes to boiling time.
What if the dough is too dry?
Add a little warm water a teaspoon at a time until it comes together.
Can I use a different cheese?
A cheese that melts well (e.g., mozzarella, ricotta blends) works; adapt salt to taste.