Sun-dried Tomato, Parsley, & Feta Pierogi
- 1 pkg. Simply Pierogi
- 1 jar seasoned sundried tomatoes in oil
- 1 tbsp capers, drained
- 2 tbsp extra-virgin olive oil
- 2 tbsp Italian flat-leaf parsley, minced
- 3 tbsp goat feta, crumbled
Possible Toppings: Chives, Green Onions, Goat Cheese
In a blender, add sun-dried tomatoes with their oil and capers. Pulse until slightly creamy.
Bring a large pot of water to a boil. Add pierogi and cook stirring occasionally for 6 minutes. Drain pierogi and add to a mixing bowl.
Toss with sun-dried tomatoes and 2 tbsp. of the oil.
Place on platter and top with parsley and feta.