Kasia’s Spinach Pierogi is a great side dish item. This dumpling is filled with cooked, chopped spinach, ricotta cheese and seasonings. Try topping off Kasia’s Spinach Pierogi with either a tomato or mushroom sauce.

Low Sodium High Calcium High Vitamin B Low Cholesterol

For Best Quality
Let pierogi thaw. Place in a skillet with melted butter and 3 to 4 tbsp. of water on low heat and turn occasionally to brown evenly on both sides.
IMPORTANT: High heat toughens the dough.

To Boil
Heat 3-4 qrts of water in a pot to slow boil. Add a tsp. of salt, if desired. Place pierogi in boiling water, uncovered for 2 to 3 minutes or until rise to the top. Stir occasionally, drain. Do not overcook.
IMPORTANT: Overcooking decreases quality.

Preperation Time 10 Minutes
Total Time 30 Minutes

  • 1 package of thawed Kasia’s Spinach Pierogi
  • 3 tablespoons butter
  • 1 1/2 teaspoons chopped fresh chives
  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pierogi and return to a boil. Cook until the pierogi float to the top, 3 to 4 minutes; drain.
  2. To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot pierogi.


Preparation Time 30 Minutes
Total Time 30 Minutes

  • 1 Package of thawed Kasia’s Pierogi
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter
  • 1 cup sliced onions
  • 3/4 cup sliced leeks
  • 2 1/2 cups peeled, seeded and cubed butternut squash
  • 1/2 cup dry white wine
  • 5 cups chicken broth
  • 1 pinch ground cinnamon
  • 1 pinch ground ginger
  • 3/4 cup light cream
  • salt and pepper to taste
  1. Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
  2. Bring a large pot of lightly salted water to a boil. Add pierogi, and cook 3 to 4 minutes or until al dente; drain.
  3. With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper. Mix in the cooked pierogi just before serving.

Preparation Time 5 Minutes
Total Time 20 Minutes

  • 1 Package of thawed Kasia’s Spinach Pierogi
  • 2 1/4 cups water
  • 1/2 teaspoon salt
  • 1 (26 ounce) jar Ragu® Chunky Pasta Sauce
  • 1/4 cup heavy cream, half and half, evaporated milk, milk or non-dairy creamer (optional)
  1. In 12-inch nonstick skillet, bring pierogi, water and salt to a boil over high heat. Continue boiling, stirring gently to separate pierogi, 5 minutes.
  2. Stir in Pasta Sauce. Cook covered and continue cooking over medium heat, stirring occasionally, 10 minutes or until pierogi are tender. Stir in cream and heat through.

A great way to turn your favorite Kasia’s Pierogi into a classic Italian dish!

Preparation Time 25 Minutes
Total Time60 Minutes


  • 2 package of thawed Kasia’s pierogi
  • 1 lb ground beef
  • 1 lb polish sausage
  • 32 oz pasta sauce
  • 3 cups Mozzarella Cheese
  • 1 cup shredded Parmesan Cheese
  1. Pre-Heat Oven to 350º F.
  2. Boil two packages of Kasia’s Pierogi for about 5 minutes, or until done. Follow directions on the back of the package. When done, drain them.
  3. In a large frying pan or skillet on medium heat, begin cooking the ground beef and polish sausage. Start with the polish sausage and after about five minutes, add in the ground beef. Stir the meat occasionally and crumble into small pieces. When done, drain the excess grease.
  4. Put the drained meat back into the pan and add in the pasta sauce. Simmer for a few minutes to integrate the sauce and meat. Use low heat and stir occasionally. Mix together the mozzarella and parmesan cheeses and split the mixture into three equal portions.
  5. Grease a 13" x 9" backing dish with either butter or non-stick spray.
  6. Put 1/3 of the sauce mixture on the bottom of your baking dish. Place the half of the total Kasia’s Pierogi flat side down on top of the sauce mixture. If you are using two different flavors, alternate when placing them into the pan. Sprinkle one portion of the cheese mixture on top of the first layer of Kasia’s Pierogi.
  7. Put one more 1/3 portion of the sauce on top, spreading it equally across the layer. Place the remaining Kasia’s Pierogi on top, followed by the second portion of cheese mixture.
  8. Place the remaining sauce on top followed by the remaining cheese mixture.
  9. Cover the pan with foil and place the dish into the oven for 20 minutes. Remove the foil and continue baking until the lasagna bubbles. This should be another 10 to 15 minutes.

Preperation Time 10 Minutes
Total Time 25 Minutes

  • 1 package of thawed Kasia’s pierogi
  • 12 oz of broccoli florets
  • 16 oz of alfredo sauce (1 jar)
  • 1/3 cup of shredded cheddar cheese
  1. Fill a large pot with water and bring to a boil.
  2. Add in the Kasia’s Pierogi and cook for 5 minutes or until ready. Follow instructions on the back of the package. During the last 3 minutes of the cooking time, place the broccoli pieces in the boiling water.
  3. Drain the pierogi and broccoli and place both into a large skillet. Gently stir in the sauce and cook until hot.
  4. Once hot, sprinkle the cheese on top and cover. Cook for an additional 1 to 2 minutes until the cheese melts.

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