Spinach and Artichoke Dip Filled Pierogi Recipe

Ingredients

• 2 1/4 cups all-purpose flour, plus extra for dusting
• 1 teaspoon kosher salt, plus more as needed
• 1 large egg, beaten
• 1 cup sour cream, plus more for serving
• 7 tablespoons unsalted butter, softened, divided
• 2 large cloves garlic, minced
• 10 ounces frozen chopped spinach, thawed and drained (see note above)
• 8 ounces canned artichoke hearts, drained and chopped
• 8 ounces cream cheese, softened
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1/4 cup shredded mozzarella cheese
• 1/4 cup shredded provolone cheese
• Freshly ground black pepper
• Pinch of ground nutmeg
• 1 tablespoon vegetable or canola oil
• Halved cherry tomatoes, for garnish
• Cilantro or parsley, chopped, for garnish
• Sour cream, for serving

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