Green springtime pierogi with spinach, kasza and cheese

Method

1. To make the dough, combine the flour with the egg yolks, a pinch of salt and some of the spinach juice in a bowl and knead together for about 10 minutes, adding more spinach juice to bring the dough together into a ball that has the consistency of play dough. Add a little oil and butter to make the dough more elastic and continue kneading for another 2 minutes or so. Cover with a damp tea towel and leave to rest for about 20 minutes, if possible.
2. Meanwhile, chop the spinach for the filling, place in a bowl and cover with boiling water. Leave for a minute or two and then drain thoroughly in a sieve, pressing down with a fork to make sure all the water has drained away. Return to the bowl, add the feta, lemon juice, nutmeg, buckwheat groats and some white pepper.
3. Roll out your dough as thinly as possible on a floured surface. Use either pierogi method.
4. Bring a large pan of lightly salted water to the boil and add the rapeseed oil. When it’s bubbling drop a few pierogi in, 5 or 6 at a time. When they float up to the top give them another 3–4 minutes, then remove from the pan with a slotted spoon. Cook the remaining pierogi in the same way.
5. Serve the pierogi with the watercress as a garnish.