Pierogis with Salmon, Spinach and Double Crème Blue

1h 30min Ingredients for 10 servings

3 tablespoons butter

1 cup lukewarm water

1 tablespoon fresh yeast, or 2 1/2 teaspoons active dry yeast

A pinch of salt

3/4 cup whole wheat flour

3/4 cup plain flour



2/3 cup baby spinach

1 tablespoon butter

2/3 cup Castello Double Crème Blue

5 ounces smoked salmon

Salt, pepper and grated nutmeg

Pierogis with Salmon, Spinach and Double Crème Blue


It’s time for al fresco dining, soaking up the sun and lovely picnics. Here is a delicious dish that’s easy to pack along with a bottle of wine and high spirits. The goal is to make practical dishes that require minimal preparation when you arrive. 

Melt the butter over low heat. Dissolve the yeast in the water and add the butter. Add the salt and whole-wheat flour. Stir well, adding plain flour until the dough is no longer sticky. Knead for approximately 5 minutes, then let rise on the tabletop until doubled in size.

Rinse the spinach and put in a pan with butter. Sauté until wilted. Pour off any excess liquid. Add the cheese in cubes and stir until it is worked into the spinach. It’s okay if there are little lumps of cheese left. Finally, cut the salmon into little pieces and add to the spinach mixture. Season to taste with salt, pepper and grated nutmeg. Let the mixture cool slightly. 

Roll out the dough thinly and cut into circles with a diameter of approximately 6 inches. Place a spoonful of filling in the circle and fold the dough over. Fold up the edges so they don’t open during baking.

Bake the pierogis at 350°F for about 12 minutes. Can be enjoyed hot, warm or cold.

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