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Instructions
- Set a covered pot of salted water to boil.
- Meanwhile add 1 TBSP of cooking oil to a skillet and heat on medium high heat.
- Add onion and Sautee until tender.
- Add garlic and cook for another minute.
- Add spinach and cook until wilted. Depending on size of pan this might require multiple batches.
- Once spinach is all wilted spoon between 4 different plates evenly.
- Place pierogies in boiling water and cook as directed on box.
- MAKE SURE TO SAVE 2 TBSP of pierogi water.
- Spoon out the pierogies from the water and place in skillet used to make onions and spinach.
- Cook for a few minutes. To achieve a little browning on one side of the pierogi.
- Turn off heat. Add butter and pasta water. Once butter is melted stir to combine.
- Separate pierogies between the for plates
- Serve with sour cream, parmesan, and fried onions.
Samantha 
