Campfire "piroger"

Antal portioner : 1

Youll need:

4 Sheets of shortcrust pastry
1/2 leek
5 sun-dried tomatoes in layers
75 g feta cheese
2 dl leaf spinach
1/2 dl grated cheese
salt and pepper
oil or butter for frying



  • Shred the leek, the leaf spinach and finely chop the tomatoes.
  • Mash the feta cheese with a fork along with some of the oil from the tomatoes along with salt and pepper.
  • Stir the above together with the grated cheese.
  • Roll out the shortcrust pastry sheets and distribute the filling.
  • Fold over so that the edges lie against each other and the pierogies look like small triangles. Press the edges together with a finger or a fork for a neat pattern.
  • Fry the pierogies in plenty of cooking fat until they have a golden yellow surface and are warm inside.

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