In Partnership WithMrs. T's Pierogies

Recipe: Spinach-Artichoke Pierogy Casserole

published Sep 16, 2019
Spinach-Artichoke Pierogy Casserole

Take the classic dip flavor combined with artichoke hearts, fresh spinach, sauce, and cheese to spin it into a favorite weeknight meal.


Prep15 minutes

Cook40 minutes to 45 minutes

Jump to Recipe
Post Image
Credit: Rikki Snyder

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.)

Of course, no one is suggesting that you wait until October to acknowledge your love for All Things Pierogy. In fact, we’re kicking off the festivities now, with an easy weeknight recipe from Kelli Foster, one of our food editors here at Kitchn.

Credit: Rikki Snyder

Kelli has combined the savory goodness of Mrs. T’s Classic Onion Pierogies with the irresistible flavor of a classic spinach and artichoke dip. The result is a bold and creamy casserole bake that’s sure to become one of your favorite go-to, middle-of-the-week (or even weekend!) meals that you can share with family and friends. In fact, it’s perfect for those neighborhood get-togethers when you don’t have a ton of time to prep ahead and feel obligated to bring more than a bag of chips.

If you’re not already on a first name — er last initial — basis with Mrs. T’s Pierogies, then you’re in for a treat. They’re currently available in 14 flavors — including Classic Cheddar, Loaded Baked Potato, and Classic Onion, which is used in this casserole. Each pasta pocket is stuffed with the stuff you love, like creamy mashed potatoes and cheesy goodness. (In addition to being just as delicious as the full-sized varieties, Mrs. T’s Mini Pierogies are also flat-out adorable.)

Kelli’s Spinach-Artichoke Pierogy Casserole only requires 15 minutes of prep time and takes about 40 minutes to bake, so by our calculations you can make this … um, well, a lot between now and National Pierogy Day. Find out where you can buy Mrs. T’s Pierogies and make sure you enter to win Mrs. T’s National Pierogy Day giveaway! Grand prize winners will receive a year’s worth of Mrs. T’s and everything you need to throw the ultimate pierogy party! Good luck!

Credit: Rikki Snyder

Spinach-Artichoke Pierogy Casserole

Take the classic dip flavor combined with artichoke hearts, fresh spinach, sauce, and cheese to spin it into a favorite weeknight meal.

Prep time 15 minutes

Cook time 40 minutes to 45 minutes

Serves 4

Nutritional Info


  • 1 (16-ounce) package

    Mrs. T’s Classic Onion Pierogies, thawed

  • 1 tablespoon

    olive oil

  • 2 cloves


  • 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


  • 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


  1. Arrange a rack in the middle of the oven and heat to 350ºF.

  2. 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.

  3. 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.

  4. 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.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.