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After the cold starter it's time for a hot one: ''pierogi ze szpinakiem i fetą'', or dumplings with spinach and, um… celebration?
''Pierogi'', the delicious Polish stuffed and boiled dumplings, often go hand in hand with celebration, that's true. One kind, sauerkraut-and-mushroom ''pierogi'', is traditionally served at the Christmas Eve dinner. In fact, the very word ''"pierogi"'' comes from ''"*pirŭ"'', the Proto-Slavic term for a feast. ''Pierogi '' are a celebratory food ''par excellence''.
But the spinach in our ''pierogi'' wasn't mixed with ''feta'', the Polish equivalent of a ''fête'', but with feta, the Greek brined cheese. Add some garlic and you're going to have a truly delightful ''pierogi'' filling. While not as classic as potato-and-cheese, ground-meat or mushroom-and-kraut varieties, spinach-filled ''pierogi'' are nonetheless both tasty and popular.
And, well, it could have been worse. After all, it's not only Polish businesses catering to English-speaking patrons that make translation mistakes; the same may happen to U.S. businesses selling supposedly Polish food to Polish Americans. Like the one that confused the Polish words ''"szpinak"'' ("spinach") and ''"spinacz"'' ("paper clip"). Office-supplies ''pierogi'', anyone?
[[File:pierogi ze szpinakiem i feta posmakujto30.jpg|thumb|upright|Preparation of spinach–and–feta spinach-and-feta ''pierogi''.<br>Recipe and picture from the Polish culinary blog [https://posmakuj-to.blogspot.com/ Posmakujto].]]
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| '''Ingredients:'''
'''To make the dough:'''<br>
Sift flour, add salt and mix. Add hot water and oil, mix with a spoon until the ingredients combine. Transfer the dough onto the kitchentop kitchen top and knead until it's is smooth and flexible (add a little more flour, if necessary). Roll the dough out on a floured top and cut circular pockets with a glass. {{...}}
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