Ingredients
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1 bunch green onions
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1 cup light sour cream
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1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
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2 tbsp chopped fresh dill
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1 (16 oz) pkg frozen potato and onion pierogies, thawed
Steps
1
Preheat oven to 375°F. Thinly slice the green onions.
2
In a large bowl, stir together green onions, sour cream, spinach, and dill. Season with salt and pepper. Fold in the pierogies.
3
Arrange mixture in a greased 9x13-inch baking dish. Cover with foil and bake 15–20 min., until pierogies are hot.
