Spinach, Potato and Cottage Cheese Pierogi

Steps

1. Make the dough: in a bowl, mix the flour with half of the salt. Melt half of the butter and stir it into the warm milk with the egg, then add to the flour and knead 5 minutes until smooth. Cover and rest 30 minutes.
2. Meanwhile, bring the water to a boil in a large pot with one quarter of the salt. Add the potato and cook 15 minutes until very tender. Lift the potato out with a slotted spoon into a bowl, mash it, and keep the pot of water for the pierogi.
3. Melt one quarter of the butter in a skillet over medium heat, add the garlic for 30 seconds, then add the spinach and cook until wilted, about 3 minutes. Cool, squeeze dry and chop.
4. Stir the spinach, cottage cheese, parmesan, nutmeg and half of the black pepper into the mashed potato.
5. Make the herb yogurt: stir the greek yogurt, parsley, green onion, lemon juice, the remaining salt and the remaining black pepper. Chill until serving.
6. Roll the dough thin on a floured surface and cut 3-inch rounds, rerolling scraps, to make about 28. Fill each with a spoonful of filling, fold, and pinch the edges firmly to seal.
7. Return the potato water to a boil and cook the pierogi in batches until they float, then 2 minutes more. Lift out with a slotted spoon.
8. Wipe the skillet, melt the remaining butter over medium heat and fry the pierogi 2 minutes per side until golden. Serve with the herb yogurt.