Greektown Pierogy Salad

Quick Info

Lunch, Dinner Vegetable Under 15 min 4


Greektown Pierogy Salad


Potato and onion pierogies tossed with spinach, cucumber, tomatoes, olives, and Greek dressing. Sprinkle with feta cheese and oregano for a tasty finish.


  • 1 (12-oz.) box Potato & Onion Mini Pierogies
  • 6 cups baby spinach (about 8-oz.)
  • 2 cups thinly sliced cucumber
  • 1 cup halved grape tomatoes
  • 1/2 cup halved pitted black olives
  • 1/2 cup prepared Greek or Italian dressing
  • 1/4 cup thinly sliced red onion
  • 1 cup crumbled feta cheese (about 4-oz.)
  • 1 tsp. dried oregano leaves


Boil Pierogies for 3 to 5 minutes as directed on box; chill in cold water and drain. Place Pierogies in a large bowl. Add spinach, cucumber, tomatoes, and olives; gently toss with dressing. Arrange Pierogy mixture on a large platter or 4 dinner plates; sprinkle with feta cheese and oregano. Serve.


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