pinach-Artichoke Pierogy Casserole

Prep: 15 mins

Cook: 40 mins

Difficulty: Easy

Servings: 4 Servings

Alright, we need you to grab your planner or open your calendar app, skip ahead to October 8, and then block off the entire day so you can celebrate properly. That might look like any other Tuesday, but it’s actually National Pierogy Day, which commemorates the day that Ted Twardzik, Sr., the founder of Mrs. T’s Pierogies — the largest producer of frozen pierogies in the country — sold his first batch of pierogies to the local grocer in Shenandoah, PA. (But you don’t have to write all of that on the calendar.)

Ingredients

1 (16-ounce) package Mrs. T’s Classic Onion Pierogies, thawed
1 tablespoon olive oil
2 cloves garlic
5 ounces fresh baby spinach (about 5 packed cups), coarsely chopped
8 ounces cream cheese, very soft
1 cup shredded Italian-blend cheese (4 ounces), divided
1/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (14-ounce) can water-packed quartered artichoke hearts, drained and coarsely chopped
1/2 cup thinly sliced scallions

Instructions

Arrange a rack in the middle of the oven and heat to 350ºF.
Heat the oil in a large frying pan over medium-high heat until shimmering. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Add the spinach and cook until wilted, 2 to 3 minutes. Remove from the heat and set aside.
Place the cream cheese, 1/2 cup of the Italian-blend cheese, sour cream, mayonnaise, salt, and pepper in a large bowl and whisk until well combined. Add the artichoke hearts, scallions, and cooked spinach, and stir until combined. Fold in the Mrs. T’s Classic Onion Pierogies.
Transfer to an 8x8-inch baking dish and spread into an even layer. Sprinkle with the remaining 1/2 cup Italian-blend cheese. Bake until the casserole is browned and bubbling, 40 to 45 minutes.