Preheat the oven to 400F. Line a large sheet pan with parchment paper or aluminum foil and spray with nonstick spray
Toss pierogies in olive oil and berbere spice and add to baking sheet maintaining a single layer as much as possible.
Bake for 10 minutes. Remove sheet pan from oven and flip the pierogies. Return to the oven and cook for an additional 8-10 minutes.
While the pierogies are cooking, combine yogurt, feta cheese, lemon juice and lemon zest in a food processor and pulse until smooth. Season to taste and pour into a separate bowl. Serve with pierogies.
If you are unable to find berbere seasoning at your local grocer you can make this blend originating from Ethiopia by blending 1/2 teaspoon each of: smoked paprika, sea salt, cayenne powder, fenugreek powder, coriander powder, cumin, black pepper, cardamom, cinnamon, clove, ginger and turmeric powder. Store remaining seasoning in an airtight container for up to 1 month.
Sour Cream & Chive
Rich sour cream and savory chive flavors pair perfectly with our creamy, whipped potatoes. We turned the delicious pierogy topping into a tasty pasta pocket filling!
Mrs. T’s Sour Cream and Chive Pierogies are the perfect potato pair for Classic Pierogies with Kielbasa or Pierogy Shepherd’s Pie.