4 Sheets of shortcrust pastry 1/2 leek 5 sun-dried tomatoes in layers 75 g feta cheese 2 dl leaf spinach 1/2 dl grated cheese salt and pepper oil or butter for frying
Instructions:
Shred the leek, the leaf spinach and finely chop the tomatoes.
Mash the feta cheese with a fork along with some of the oil from the tomatoes along with salt and pepper.
Stir the above together with the grated cheese.
Roll out the shortcrust pastry sheets and distribute the filling.
Fold over so that the edges lie against each other and the pierogies look like small triangles. Press the edges together with a finger or a fork for a neat pattern.
Fry the pierogies in plenty of cooking fat until they have a golden yellow surface and are warm inside.
