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BackstoryVery rich and filling but light on fat and calories.
- 5-6 frozen potato and onion pierogies
- 2 TBSP Olive Oil
- 3 TBSP fresh spinach~chopped
- 2 TBSP portabellos~chopped
- 2 TBSP vidalia onion~chopped
- 1 TBSP minced garlic
- 1 TBSP french herbs (Herbs De Provence)
- 1 tsp light parm cheese
- Sautee pierogies in olive oil for 2 min,add all ingredients except cheese.
- Cover and cook till tender(approx 7-9 min) and pierogies are crispy on outside. (stirring frequently)
- Add sprinkle of parm cheese.