This pierogi casserole is thick and substantial and bursting with flavor. From the typical mundane casserole, it’s a fantastic twist.
| Prep Time: | 45 mins |
| Cook Time: | 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 2 |
Ingredients
- 3 ounces spinach
- 2 large eggs
- 1 ½ teaspoons extra-virgin olive oil
- ½ teaspoon kosher salt
- 2 cups all-purpose flour, or as needed
Instructions
- Gather all ingredients.
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- Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds.
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- Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheesecloth.
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- Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth.
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- Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
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- Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
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- Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife.
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- Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
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- Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness.
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- Change the pasta maker’s attachment to the preferred noodle shape; cut pasta with the pasta maker.
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- Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes.
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- Remove from the water with tongs; transfer to a bowl.
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- If you are not using spinach, skip step 1. Use 1 1/4 cups flour instead of 2 cups.
- If you are not using a pasta maker, roll the dough with a rolling pin until it is thin; hand cut into the desired shape.
- Spinach pasta may require the pasta maker to be one setting wider than you normally want because of the stickiness of the dough.
- Removing the pasta from the boiling water with tongs will allow the pasta to keep its shape. Don’t dump the whole pot of pasta into a strainer the way you might with dry, boxed pasta.
Nutrition Facts
| Calories | 568 kcal |
| Carbohydrate | 97 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 2 g |
| Sodium | 586 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the instructions to the T, and (I have been making my own pasta at home for decades). With this recipe the resulting pasta was way too soft, even after letting it dry enough to cut with the pasta machine.
Pretty much followed the recipe exactly as described which created the perfect dough resulting in a beautiful Capellini which cooked perfectly. Can’t wait to experiment with other vegetables.
Excellent easy recipe. Doubled. Used half Semolina and half all purpose flour, and 1 pkg frozen spinach, cooked in microwave and squeezed. Doubled the recipe. It looked crumbly in the food processor but was smooth and compressed after resting. Floured again after cutting fettuccine and stored for a few hours. Used lots of ziplock bags to keep dough moist,
Fine recipe, just safe yourself some hassle and don’t bother cooking the spinach. That will happen when you boil the pasta.
Perfect every time. I use frozen spinach.
Excellent recipe for us, thank you for sharing
I made this homemade spinach pasta 3 times in the past 3 weeks since the family loves it that much! I used it twice to make tortellini and once shaped as garganelli. I always follow the recipe as written and it comes out perfect everytime. I will continue to make this pasta without any changes.
This was fast and easy. I drizzled a little more olive oil in while the dough was coming together. I will definitely make it again.
Did not put enough spinach so not so green but still delish.
I made three batches. Had to use up a 10-oz bunch of spinach. This goes great with meat sauce, pesto, or even alfredo sauce. One batch was rolled into lasagna sheets, another into longer, thinner sheets for raviolis, and the last was rolled to the 6th setting on my kitchenaid roller attachment and then processed into linguine. This stuff was delicious. It broke really easily, so maybe I’ll stick to the fifth setting for cutting noodles. I rolled them to 6th this time because earlier in the week, I made a batch of regular pasta and only rolled it to the 4th before cutting it into pappardelle. Those noodles came out a touch too chewy for my taste. I was going for al dente. I’ve yet to make the lasagna or the ravs and If I can edit this post I’ll update it with the outcome of those, too.
Great recipe. Amounts are perfect for a pasta dough that has right amount of liquid. I used large eggs and doubled it without any problem. Kids loved it too
I made this recipe but substituted sun dried tomatoes for spinach. Turned out beautifully. Pasta was delicious.
Great pasta for kids who don’t eat greens. My 3.5yr old loves this pasta!
Love this recipe!
Such a pretty pasta! This was easy to make, and looked beautiful on the plate.