Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Spinach, Water, Ricotta Blend (Whey, Pasteurized Skim Milk, Vinegar and Salt), Feta Cheese (Pasteurized Cow's Milk, Cheese Culture, Salt and Enzymes), Soybean Oil, Onions, Salt, Liquid Whole Eggs, Egg Whites, Garlic, Whey, Potato Starch, Pepper, Rice Flour.
For Best Quality: Let pierogi thaw. Preheat skillet with 4-5 tbsp of butter or oil. Place Pierogi in a skillet and reduce heat to low. Turn occasionally until golden brown. Important: High heat toughens the dough. Boil: Heat 3 to 4 quarts of water to boil (add 1 tbsp of salt if desired). Add Pierogi to pot, stir and return to boil. Reduce heat to medium and cook for 1-2 min fresh, 2-3 min frozen or when rise to top. Drain. Important: Overcooking decreases quality. Do not re-freeze.
Always refer to the actual package for the most accurate information