Changes

[[File:Pierogi ze spinaczem.jpg|thumb|left|upright=.6|A tray of frozen "potato and paper clip" ''pierogi'' (according to the label on the white-and-red background)]]

''Pierogi'', the delicious Polish stuffed filled and boiled dumplings, often go hand in hand with celebration, that's true. One kind, sauerkraut-and-mushroom A platter of ''pierogi'', is traditionally served at the a must on a Polish Christmas Eve dinnertable. 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 combined with feta cheese and some garlic makes another 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"pierogi'' ("spinach") and ''"spinacz"'' ("paper clip")filling. Office-supplies ''pierogi'', anyone?

Sift flour, add salt and mix. Add hot water and oil, mix with a spoon until the ingredients combine. Transfer the dough onto the kitchen top and knead until it is smooth and flexible (if necessary, add a little more flour, if necessary). Roll the dough out on a floured top and cut out circular pockets with a small upturned glass. {{...}}

Remove the thicker stems from the leaves and wash the leaves. Press the garlic. Heat olive oil in a pan, add the garlic and sauté on low fire for no more than one minute. Add the spinach, sprinkle with salt and pepper. Continue frying until all the leaves become wilted and the water evaporates. Drain well in a sieve and set aside to cool. {{...}} Transfer onto a board and chop finely. The put Place the spinach into in a bowl, add feta cheese crushed between your fingers and mix well. {{...}} Place the filling inside the dough pockets, seal well and set aside onto a floured kitchen towel. Drop the dumplings into boiling salted water. Continue cooking for 1–2 minutes after they have floated up to the surface.