1 tablespoon butter
1 shallot, minced
8 ounces frozen spinach, thawed, drained, and chopped
3 ounces ricotta cheese
1 cup feta, cubed
salt and pepper
1 pinch nutmeg
1 egg
1 12-ounce package wonton wrappers
2 tablespoons butter
1 shallot, minced
1 cup feta
1/2 cup half-and half
Heat the butter over medium heat and add the shallot. Season with a pinch of salt, and add the spinach. Stir to combine, and cook until any excess liquid is cooked off.
Reduce the heat to low and add the ricotta, feta, pepper, and nutmeg. Toss to combine. Season with additional salt if needed (the feta will already add quite a bit of salt). Remove the filling from the stovetop and allow to cool completely.
Whisk the egg with a tablespoon of water. To assemble the pierogi, take one wonton wrapper, fill with about 2 teaspoons of the filling, and brush the edge with the egg mixture. Fold into half moons, pressing down on the edges to create a seal and ensuring that as little air is trapped in the pierogi as possible. Reserve on a baking sheet.
When all of the pierogi are stuffed, heat the butter in a clean skillet. Add about a half-teaspoon of butter, and arrange as many pierogi as you can in an even layer in the pan. Cook for 2-3 minutes per side, until golden, then remove and do the same with the next batch.
When all of the pierogi are cooked, add the shallot to the pan. Cook until translucent, about 2-3 minutes, then add the feta, half and half, and a good amount of pepper. Whisk until the feta melts into the sauce, then add all of the pierogi back to the pan, tossing well to coat with sauce.
Serve hot.
