Baked dumplings „pierogies” with spinach

Baked dumplings „pierogies” with spinach


  • 100 g of bluecorn flour
  • 100 g of spelt flour
  • 50 g of millet flour
  • 4 spoons of olive oil
  • 2 eggs
  • 1 spoon of cider vinegar
  • 100 ml of water

Pour flour into a bowl, add olive oil, eggs, water, vinegar and salt. Knead the ingredients until smooth. Transfer the dough onto flour-sprinkled baking board and knead the dough gently until ball shaped. Wrap the dough in a sheet of cling film and leave in the fridge for 30 minutes.


  • 300 g of frozen spinach
  • 0.5 of garlic clove
  • 0.5 of package of Feta cheese


Fry the spinach with a chopped garlic until water evaporates. When cooled, add Feta cheese crumbles and stir. Roll the dough until flat and divide into 10 cm squares. Put a spoon of stuffing on each, fold in half to form triangle shape. Crimp the edges with a fork to seal. Line the baking tray with a parchment paper and place the triangles on. Grease them with olive oil and sprinkle with some sunflower seed, sezam, fibre , flaxseed. Bake for about 35 minutes in the oven preheated to 180 degrees.