{"id":4997,"date":"2019-01-17T07:40:19","date_gmt":"2019-01-17T07:40:19","guid":{"rendered":"http:\/\/pelmen.com\/ca\/?p=1653"},"modified":"2025-06-23T16:06:42","modified_gmt":"2025-06-23T16:06:42","slug":"spinach-garlic-perogy-saute-2","status":"publish","type":"post","link":"https:\/\/pelmen.com\/us\/spinach-garlic-perogy-saute-2\/","title":{"rendered":"Spinach & Garlic Perogy Saut\u00e9"},"content":{"rendered":"

<\/p>\n

\n

Spinach & Garlic Perogy Saut\u00e9<\/h2>\n

\t\t<\/p>\n

\n

\n
    \n
  • 1 pkg. (454g) Pelmen Foods Perogies*<\/li>\n
  • 4 cup Baby spinach<\/li>\n
  • 3 Large garlic cloves (thinly sliced)<\/li>\n
  • 3 tbsp. Olive oil<\/li>\n
  • 2 tbsp. Fresh lemon juice<\/li>\n
  • Salt and pepper to taste<\/li>\n<\/ul>\n

    Possible Toppings: Crumbled Feta, Chilli Peppers.<\/h4>\n<\/p><\/div>\n
    \n
      \n
    1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Add to a large mixing bowl and Set aside.<\/li>\n
    2. In a large saut\u00e9 pan over medium heat, heat oil and saut\u00e9 garlic until aromatic and translucent, 2-3 mins.<\/li>\n
    3. Add spinach and perogies, saut\u00e9 for 5-6 mins until perogies have cooked through and spinach as softened.<\/li>\n
    4. Add lemon juice and toss well. Season with salt and pepper, serve warm.<\/li>\n<\/ol><\/div>\n
      \n

      *Use any of the savoury Pelmen Foods perogies for this recipe.<\/p>\n<\/p><\/div>\n<\/div>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      Spinach & Garlic Perogy Saut\u00e9 1 pkg. (454g) Pelmen Foods Perogies* 4 cup Baby spinach 3 Large garlic cloves (thinly sliced) 3 tbsp. Olive oil 2 tbsp. Fresh lemon juice Salt and pepper to taste Possible Toppings: Crumbled Feta, Chilli Peppers. Bring a large pot of water to a boil. Add perogies and cook stirring […]<\/p>\n","protected":false},"author":1,"featured_media":5272,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpupg_custom_link":[],"wpupg_custom_link_behaviour":["default","default","default","default"],"wpupg_custom_image":["https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2019\/01\/Spinach-Garlic-4-300x300-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2019\/01\/Spinach-Garlic-4-300x300-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2019\/01\/Spinach-Garlic-4-300x300-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2019\/01\/Spinach-Garlic-4-300x300-1.jpg"],"wpupg_custom_image_id":[0,0,0,0]},"categories":[163,1],"tags":[],"_links":{"self":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/4997"}],"collection":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/comments?post=4997"}],"version-history":[{"count":2,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/4997\/revisions"}],"predecessor-version":[{"id":5273,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/4997\/revisions\/5273"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/media\/5272"}],"wp:attachment":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/media?parent=4997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/categories?post=4997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/tags?post=4997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}