Perogie, Pierogi, Pyroghi

The filling to this recipe is actually  very similar to what you would find in another delicious Ukrainian dish, Nalysnyky.  It's a crepe rolled up in a dish, with plenty of butter for company, then place in an oven for about 30 minutes.  These, too, can be made sweet or savory.  While I usually go for the sweet, the savory with dill reminds me of wonderful childhood memories of beating my brothers to the dish for as many as I could fit onto my plate.  (My sister was much more demure and mature for this - more food for us!)

I've looked into the recipes online for the dill nalysnyky recipe, but I've decided to go with something as simple as could be said.  I really like the flavour of the cottage cheese, and of course the dill. I was flabbergasted at the addition of sugar - it really brings out the cheese.  (Oh, how sugar wins on every turn...)

So, here's where the delicious recipe comes in:

Cottage Cheese and Dill Perogie
2 cups dry cottage cheese
2 tbsps fresh dill
1 tsp sugar
1 tbsp butter


Cut up the dill quite finely.  Mix it in well with the cheese and the sugar.  After rolling out the dough, place a small spoonful on the dough.  After pinching them together and boilling, fry them lightly in the butter.  The butter really brings out the cheese's flavour.

Sit down and enjoy them with love - they have a delicate flavour which also fills you up quickly.

Husband's review:  Excellent.  Not a big fan of dill, but these make if an exception.  Eaten with joy.