We’re at it again with some sheet pan magic!
Surely you remember this Haloumi and these Gnocchi.
How about these Meatballs?
Since the interweb tells us that sheet pan meals are still on fire, we thought we’d bring you a new one:
Sheet Pan Perogies with Feta and Lemon!
No-frills potato and cheddar pierogies have brought joy to our lives for years. Boiled and pan fried in some butter with loads of onions, is a classic budget-friendly meal that we’ve both been enjoying since the university years.
But you know what, budget-friendly or not, the simple frozen perogy is still the bomb.com.
And now we’ve figured out how to make them using one bowl and one pan. Plus there’s lots of fun new roasty toasty caramelized flavour. And cheese. We’ve added more cheese.
Oh stop.
*blush bush*
You’re welcome.
And fret not. We still highly recommend insist there be sour cream. Or greek yogurt (at least 2%) if you want to get a touch more fancy pants.
Guys, what shall we sheet-pan for you next?!
Erin
Sheet Pan Perogies with Feta & Lemon
Serves | 5 |
Prep time | 10 minutes |
Cook time | 30 minutes |
Total time | 40 minutes |
Ingredients
- 900 gram package of frozen pirogies (potato and cheddar or your favourite variety)
- 1 Large red onion (sliced into 1/4 inch slices)
- 3 bell peppers (1 red, 1 yellow, 1 green - sliced into 1/4 inch slices)
- 3 tablespoons canola oil (divided)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 100g feta cheese (about 1/2 cup crumbled)
- 1 lemon
- sour cream (for garnish)
Directions
1. | Preheat oven to 400F In a large bowl combine sliced onions, peppers, 1 Tbsp canola oil, salt and pepper. Spread in one even layer over parchment-lined baking sheet. |
2. | Toss frozen pirogies with remaining 2 Tbsp canola oil. Transfer to baking sheet with vegetables, spreading them apart and ensuring each perogy's bottom side is touching the parchment (this will help them brown). |
3. | Bake for 25-30 until underside of perogies begin to brown. |
4. | Remove from oven, transfer to serving dish or serve from the pan. Top with crumbled feta and serve with lemon wedges. |
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