Giant Wheat-free Perogies

These are to die for, just sayin’……



  • 2 cups spelt flour
  • 1/2 cup warm water (+ 2 tbsp)
  • 1/2 cup oil
  • 1 tsp salt


  • 1 medium onion, finely chopped
  • 1 large handful of spinach
  • 1 1/2 cups butternut squash
  • 2 tbsp coconut oil + more for frying
  • Juice from 1/2 a lemon
  • 1 cup daiya cheeze
  • salt and pepper to taste


  1. Mix the dough ingredients together in a bowl and knead until smooth. Put back into the bowl and cover with a towel for 30 minutes.
  2. Meanwhile… put the squash on to steam and saute the onion in the coconut oil until caramelized.
  3. Add the spinach and lemon juice to the onion and turn off the heat, put a lid on the pan to keep warm.
  4. Mash the squash, add it and the cheeze to the pan. Set this aside for now.
  5. Separate dough into 2 parts. Roll one half to 1/8 ” thick*. Using a small dessert plate or bowl, cut 2 or 3 circles. Repeat this with the other piece of dough. You will end up with 4-6 circles of dough.
  6. Divide the filling evenly between the circles Fold the dough into a half circle, wet the edges and press with a fork.
  7. Fry in coconut oil**
  8. enJOY
*If you don’t have a rolling pin you can use a wine bottle
** Coconut oil is recommended because it is much, much less susceptible to heat damage than any of the other healthy oils
photo (31)

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