Step 1

Combine all ingredients, knead dough, until smooth and less sticky, or if using a Kitchen Aid with a dough hook, just continue to mix, incorporating another 1/2 – 3/4 c. flour

Step 2

Wrap in plastic wrap until ready to use

Step 3

Saute shallot and garlic in butter until translucent

Step 4

Combine with all remaining ingredients

Step 5

Heat until cheeses are melted and well combined, (other than the cream cheese, use any combination of cheeses, the Parmesan and Havarti were just what we had on hand and like)

Step 6

Season to taste with salt, pepper, and nutmeg, allow filling to cool

Step 7

Roll out dough to 1/8 inch thickness

Step 8

Cut into large circles, about 3.5 inches

Step 9

Lightly moisten, just around the edge, on half of the circle

Step 10

Fill with one teaspoon of spinach mixture, fold in half, sealing edge, and crimping with a fork

Step 11

Bring a large pot of salted water to a boil, add about 10 pierogi, stir occasionally, cooking just until they float to the top

Step 12

Remove pierogi with a slotted spoon and drain

Step 13

Some people will eat the pierogi, as is, at this point, we prefer to saute them in butter with onions