I love Pierogi probably my whole life, but homemade pierogi is entirely something different. Well, not really, but it’s homemade and they feel so much more special.

You put so much love in making them so they should feel special, right?

There are not many things that I do not like, so this is right my alley. I mean what is not to like here; dough, potatoes, cheese, caramelized onion, butter. I do not know a soul that would hate this.

That being said, have you ever tried these beauties? Have ever tried making them from the scratch? If not, what are you really waiting for, huh? go, run, get all the ingredients and make it.

They do not have to look perfect like from the store. Remember to give yourself some grace because they should look homemade and a bit rustic.

Pierogi is not hard to make at all. Yes, it requires a bit of patience and time but they are so much fun and plus extremely tasty. You will not o back to store-bought when you see e how easy these are.

I got this recipe from my friend’s mom. She has been making these for over 3 decades so I knew the recipe was incredible, and I got the proof. These are amazing!!!

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STEP BY STEP:

To make the dough:

1. Mix the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
2. Gradually add water/egg mixture to the flour while stirring with the fork to evenly moisten all ingredients. Stir until ingredients come together. Dump onto a clean hard surface to knead.
3. Knead for approximately 1 minute or until the dough is smooth. If the dough appears dry, add small amounts of extra water near the beginning of the kneading process. If the dough is too sticky, add a little more flour.
4. Wrap the dough well in plastic wrap and refrigerate for 30 to 45 minutes or up to 24 hours.

Filling: 

1. Combine the warm mashed potatoes, onion and cheese, seasoning, and herbs.
2. Stir and mash until the filling is cool to the touch.
3. Taste and adjust the seasonings with salt and pepper.

To fill the pierogi: 

1. Roll half the dough about 1/8″ thick. Use a glass or a round cutter to cut circles of dough; make sure to sip in the bit of flour to prevent it from sticking.
2. Place half to one tablespoon or so of filling on each round of dough.
3. Fold the dough over, forming a pocket around the filling. Pinch the pierogi’s edges to seal, then seal again with the fork; This will create a nice edge.
4. Only cook about 5-7 pierogi at a time, unless you have an extra-large pot so that they have room to float without sticking. They are done when the pierogi float on the top, just like ravioli; This does not apply when pierogi are frozen.
5. Sauté about 1/4-1/2 onion in the butter in a skillet until the onion begins to slightly brown. Add well-drained pierogi and cook until browned. Serve hot with additional sour cream.

Well, I hope you guys make these delicious Homemade Pierogi also known as European or Polish dumplings. If you make them please tag me on the Instagram @sandraseasycooking Thank you all for your support!

Homemade Pierogi

Yield: Makes about 36-40 Pierogis

Prep Time: 1 hour

Cook Time: 15 minutes

Additional Time: 10 minutes

Total Time: 1 hour 25 minutes

Homemade Pierogis are foods that I grew up with. I loved it as a child and I still love it as an adult. I hope you enjoy this recipe.

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Ingredients

Dough

• 3 ½ cups all-purpose flour
• ½ tsp. salt
• 2 eggs
• 1 cup water (more if needed)

Potato and Cheese Filling

• 4 potatoes, Russet (potatoes for baking); if they are too large use 3
• 4 tablespoons unsalted butter
• 1 cup diced onions
• 1 cup ricotta
• 1 tbsp. dried parsley
• 1 tsp. teaspoon salt
• ¼ tsp. pepper

For frying:

• 1 medium (156g) onion, sliced or diced
• 2 tbsp. unsalted butter

Instructions

To make the dough:

1. Mix the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
2. Gradually add water/egg mixture to the flour while stirring with the fork to evenly moisten all ingredients. Stir until ingredients come together. Dump onto a clean hard surface to knead.
3. Knead for approximately 1 minute or until the dough is smooth. If the dough appears dry, add small amounts of extra water near the beginning of the kneading process. If the dough is too sticky, add a little more flour.
4. Wrap the dough well in plastic wrap and refrigerate for 30 to 45 minutes or up to 24 hours.

Filling: 

1. Combine the warm mashed potatoes, onion and cheese, seasoning, and herbs.
2. Stir and mash until the filling is cool to the touch.
3. Taste and adjust the seasonings with salt and pepper.

To fill the pierogi: 

1. Roll half the dough about 1/8" thick. Use a glass or a round cutter to cut circles of dough; make sure to sip in the bit of flour to prevent it from sticking.
2. Place half to one tablespoon or so of filling on each round of dough.
3. Fold the dough over, forming a pocket around the filling. Pinch the pierogi's edges to seal, then seal again with the fork; This will create a nice edge.
4. Only cook about 5-7 pierogi at a time, unless you have an extra-large pot so that they have room to float without sticking. They are done when the pierogi float on the top, just like ravioli; This does not apply if they are frozen.
5. Sauté about 1/4-1/2 onion in the butter in a skillet until the onion begins to slightly brown. Add well-drained pierogi and cook until browned. Serve hot with additional sour cream.

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Galette is a simple open pastry that you can pretty much make sweet or savory.

It makes an amazingly easy and delicious lunch or dinner option or perhaps a dessert if you’re making a sweet version.

I made this galette by using sauteed mushrooms and chopped leeks.

Furthermore, I used goat cheese dip infused with herbs and garlic seasoning, so this galette’s taste had an extra depth of flavor. 

I am sure you would love it with spreadable cream cheese with a dash of Herbes de Provence and garlic powder.

Mmhmm!!! Yum! I would love that version more, I think, because I’m not the biggest fan of tangy goat cheese taste, although it goes so well with this pastry.

My daughter and I love it!

Well, I must admit it was one satisfying lunch for both of us. My boys hate mushrooms, so we didn’t even offer, but there was nothing left anyway.

I believe next time, I’m going to make a big bowl of mixed spring greens and enjoy it even more. This is my favorite way to bake; it doesn’t require too much fuss, it looks homemade and rustic and above all, it always comes out delicious no matter what filling you are using.

Over the years I’ve posted several open pies, with berry is one of our all-time favorites, but with apples or peach and plum is close by too.

Hey, if you try Mushroom and Leek Galette, please tag me on Instagram @sandraseasycooking or Facebook.

Also, I am on TikTok now. If you are on it give me a follow. I post mostly low-carb recipes there. Thank you so much for your support!

Recipes you might like:

TRIPLE BERRY GALETTE RECIPE

PLUM AND PEACH GALETTE

FULL MEAL FROM THE GRILL

PEACH TART WITH LEMON THYME

CARAMELIZED ONION TART

Mushroom and Leek Galette

Yield: SERVES 2 TO 4

Prep Time: 10 minutes

Bake Time: 25 minutes

Additional Time: 10 minutes

Total Time: 45 minutes

Galette is a simple open pastry that you can pretty much make sweet or savory. It makes an amazingly easy and delicious lunch or dinner option.

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Ingredients

• 1 pie crust, homemade or store-bought
• 2-3 tbsp Goat cheese with herbs and garlic
• 1 tbsp olive oil
• 1/2 pound baby Bella mushrooms, sliced
• 1 leek, sliced

Seasoning:

• 1/4 tsp salt or to taste
• 1/4 tsp black pepper
• 1 tsp dried parsley
• 1 tsp Herbes de Provence

Topping:

• 1 tbsp unsalted butter, melted + 1 teaspoon
• The punch of coarse sea salt for the crust *optional

Instructions

1. Saute mushrooms and leek with olive oil over medium-high heat for approx 7 minutes. Add seasoning to please
   your taste and stir.
2. Mushrooms will produce some liquid, so use a slotted spoon to transfer from the skillet to the pastry.
3. Preheat oven to 375 degrees Fahrenheit.
4. Now open the defrosted pie crust and place it in the oven-safe skillet or baking pan. If you have parchment paper, I will line the bottom beforehand, so it's easy to remove the galette from the pan/skillet.
5. Spread goat cheese in the middle leaving about an inch to the edge free.
6. Transfer mushroom and leek in the middle of the crust and on the top of the cheese.
7. Fold edges and brush with melted butter all around the pastry.
8. Bake for about 25 minutes or until the crust looks golden brown.
9. Brush with a bit more butter and add a sprinkle of coarse sea salt if you wish in the crust part.
   
   

Notes

You can use caramelized onions as well.

For cream cheese spread option: Use 1/4 softened cream cheese, a sprinkle of garlic powder, and a sprinkle of Herbes
de Provence. Of course, you may use any other herb that you prefer. However, YOU could use Philadelphia cream cheese herb and garlic.

Also, you can make pie crust.

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Phyllo Triangles Stuffed with Cheese is a fantastic appetizer, party food, or you could just eat it as a snack. I grew up eating this tasty treat just stuffed with cow cheese mixed with eggs, then stuffed in the homemade dough.

Many of you call this one Greek Tiropitas. However, people from the country that I grew up in know it as sirnica, gibanica, burek sa sirom, or pita sa sirom and all that means cheese pie which is savory. I will post a recipe for my tasty cheese pie which is, in my opinion, better than a pizza.

I love phyllo dough. It is so versatile and we can make so many sweet and savory dishes or desserts using these incredible sheets.

What do you make with phyllo dough sheets? Usually, I would make it stuffed with ground beef, also known as Burek or Börek simply because my lovely family requests that one the most.

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That being said, I absolutely love it stuffed with shredded potatoes, which are sauteed with onions and well seasoned prior to stuffing it in the dough.

Oh, my mouth is watering as I was writing this one, which is probably the reason to make it asap.

Anyways, these are phenomenal to pack for school or work lunch. When my kids were actually taking lunches to school I would pack these for them. They are convenient and delicious hot or cold.

Also, if you do not want to bake all these triangles at once just pack in between wax paper or parchment paper and place in an airtight container then freeze.

They freeze beautifully, but I am not sure about cooked pastry. They probably do freeze well too.

You see, in my house, they never last too long so everything is eaten as soon as I serve them on the table. Well, most of the time we eat it for lunch just like this with some protein on the side as well as salad.

I am sure that you would be able to air-fry them too. Nevertheless, I have not tried that one yet, but if you by any chance air-fry them, please let us know. I would love to hear how they turned out.

Another great idea is that you could add sauteed or defrosted pinch in the cheese mixture. Just make sure to squeeze all the moisture out.

I hope you guys like my recipe for Phyllo Triangles Stuffed with Cheese. If you do place tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

Recipes you might like:

PHYLLO MEAT PIE PASTRY —BUREK

POTATO AND LEEK PHYLLO PASTRY

SMOKED TURKEY AND CHEESE FRIED EGG ROLLS

SMOKED SALMON GOAT CHEESE APPETIZERS

POTATO AND BEEF EVERYTHING BAGEL CROQUETTES

Phyllo Triangles Stuffed with Cheese

Yield: Serves 4-6

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Phyllo Triangles Stuffed with Cheese is an amazing appetizer, party food, or you could just eat it as a snack. Easy, simple, and delicious!

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Ingredients

• 1/2 lb. feta cheese, 1 pound block and you crumble the cheese yourself
• 1 block cream cheese, softened
• 2 tbsp sour cream (optional)
• 3 eggs, beaten
• 1/2 teaspoon ground black pepper
• 1/2 lb. phyllo dough thawed 20-24 sheets
• 1 stick unsalted butter, melted
• 2 tbsp oil

Instructions

1. Mix eggs, and cream cheese with an electric mixer if possible, add ground black pepper then crumbled feta cheese. It is better to get a block of cheese than pre-crumbled, it takes you less than 20 seconds to crumble the cheese yourself, but it makes a huge difference. Trust me!
2. Now take one phyllo dough and unwarp. You will find two in one package. These measurements are or about 24 sheets. Please read the notes.
3. Place all the sheets on the dumbed cotton kitchen towel and cover. It is best if you work on a cutting board or similar.
4. Melt unsalted butter and add two tablespoons of oil, mix well. You can use clarified butter instead. If non is available using only oil will work as well.
5. Take one sheet and butter it completely. Make sure not to press too hard, just brush lightly with your pastry brush or similar, then place another sheet on the top. Run a sharp knife down the sheet lengthwise in half. You will have 2 triangles using two sheets of phyllo dough.
6. Place two tablespoons of cheese mixture at the end of the strip. Fold over the corner to make a triangle. Continue folding from side to side till you get to the end of the strip. Place on a baking sheet. Brush tops with a bit of butter. Repeat the process until you’ve used up all of your fillings. I usually make around 12 to 14 with one half.
7. Preheat oven to 350ºF. Bake for 15-18 minutes or until golden brown. Allow these tringles to cool before serving. I usually serve them with salad.

Notes

• Phyllo, Filo, or Fillo comes in all shapes and sizes but for this recipe, use 1 pound pack of sheets. Athens is the only available brand for me. I get it in Publix or Kroger, freezer section where you find frozen novelties or desserts; ice creams, pies, pie shells, whipped cream in the tub, etc.
• The pack contains two 8-oz bags of (APPROXIMATELY) 20 sheets each measuring 9 x 14-inches.
• My pack came with two like any other pack, HOWEVER, sometimes one pack has more sheets than the other and I was not aware until I started to WRITE this recipe because my facts were not matching. So one-half pack came with 24 sheets which would make 14 triangles. On the pack, it did say approximately 20 in each. The recipe is not off, it just that my box of phyllo was not correct. I just counted the other pack and it got only 18 CT. sheets.
• WITH THAT BEING SAID, FOR THIS CHEESE MIXTURE MEASUREMENT YOU CAN MAKE 12 TO 14 TRIANGLES, DEPENDING HOW MUCH YOU ADD IN. For each triangle, you will need two sheets. I hope that makes sense to you if not just comment below.

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