Pierogi are one of Poland’s signature dishes, their frilly crescent moon shape distinguishes them from other dumplings. It takes a certain amount of skill to get them just right, and I remember my grandma Ziuta repeatedly instructing me to press the sides down more firmly when I sealed them. I never seemed to have the confidence to press down hard enough, and she always worked on the pierogi after me, making sure they were firmly sealed. These colourful pierogi are my own invention, if you don’t have a juicer then you can use water to make the dough, and blend the spinach rather than juicing it and add it to the mixture.