Dinner

Spinach and potato Perogies is for Dinner.

Spinach and potato Perogies takes 20 minutes to prepare.

Spinach and potato Perogies takes 20 minutes to cook.

Spinach and potato Perogies makes 1 servings.

The ingredients for Spinach and potato Perogies are:

2 cups Chopped steamed Spinach (Drained)
2 Med Potatoes (boiled, skin on mashed)*
* Butter, Salt, Milk, Benefiber, garlic salt*
various amount Grated sharp Cheddar Cheese
Bacon, (Crispy and Finely Chopped)
Perogie dough
Boiling water in pan
oil, olive with Garlic crushed cloves

Here is how you make Spinach and potato Perogies:

Fried in Olive oil or boiled and saltedSteam and cream the spinach. Drain well then cream with a little olive oil. Boil the potatoes and mash. To taste and texture add butter, milk, garlic salt and bene-fiber (optional)combine spinach and potato and then add in cheddar cheese. Make sure the cheese doesn't melt too much, and make sure that the texture of the mixture is that of cookie dough. Add in crispy bacon bits for a texture crunch** OptionalCut out perogie dough and fill similar to Ravioli. When form boil, or pan fry in olive oilServing Size: makes 20-24 perigeesNumber of Servings: 1Recipe submitted by SparkPeople user FORDEEOZLOVIN.

The nutritional information for Spinach and potato Perogies is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,433.2

• Total Fat: 82.2 g
• Cholesterol: 192.9 mg
• Sodium: 3,394.8 mg
• Total Carbs: 103.3 g
• Dietary Fiber: 13.1 g
• Protein: 79.1 g