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Epicurious

Cheesy Spinach and Corn Piroshki

Spinach Piroshki on a ceramic plate
Photograph Isa Zapata, Prop Styling by Maeve Sheridan, Food Styling by Susan Ottaviano

If you can’t choose between this and the spicy pizza version, just make them both. A piroshki party is a very cool thing. The fillings are no-cook and the dough doesn’t require a second rise after shaping, so there’s really no excuse. Aggressively wringing out moisture from the frozen spinach will ensure your piroshki are melty-cheesy, not sad-soggy.

What you’ll need

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