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+ servings
Pierogies out of the oven, sprinkled with broccoli pesto, parmesan cheese, pine nuts and chilli flakes

Crispy Baked Pierogies with Broccoli Pesto

Is there anything better than a Pierogy Recipe where it’s crispy on the outside, and pillowy soft on the inside? Slathered with a no-bake easy Broccoli Pesto sauce and sprinkled with Pine Nuts and Parmesan, it makes the perfect meal or side to any entrée!
Course dinner, lunch, Main Course, Main Dish, Side Dish
Cuisine American, Italian
Keyword Baked Pierogies, Broccoli pesto, Pierogy Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 people
Calories 586 kcal
Author Mahy


  • 1 box Mrs. T’s Pierogies Broccoli and Cheddar or your favorite flavor
  • 1 Tablespoon Olive oil

Broccoli Pesto:

  • 1/2 cup Broccoli
  • 1 garlic clove
  • 1/4 teaspoon salt
  • 2 Tablespoons fresh herbs basil or oregano or your favorite
  • 2 Tablespoons Pine Nuts
  • 1/3 cup Olive oil
  • 1/4 cup Parmesan Cheese

To Serve:

  • Parmesan cheese to taste
  • Chili Flakes to taste
  • Pine nuts to taste
  • Fresh Herbs to taste


  1. Preheat the oven to 375 degrees F.
  2. Place the frozen pierogies on a parchment lined baking sheet and drizzle with olive oil.
  3. Shake the pan lightly to coat the pierogies with the olive oil and place in the oven.
  4. After 8 minutes, flip the pierogies and bake for an extra 8 minutes until the pierogies are golden on both sides.
  5. In the meantime, make the pesto.
  6. Place all the pesto ingredients in a food processor and process until smooth.
  7. When the pierogies are out of the oven, and when you’re ready to serve, dollop a teaspoon of broccoli pesto over each pierogy.
  8. Finish off with Parmesan cheese, chili flakes, pine nuts and fresh herbs to taste.
  9. Enjoy right away!!

Recipe Video

Recipe Notes


  1. Use tasty and quality pierogies like Mrs. T’s Pierogies for the best result.
  2. You can make this recipe with any of your favorite Mrs. T’s Pierogies flavors - today I used Broccoli and Aged Cheddar.
  3. Drizzle the frozen pierogies with olive oil to add an extra layer of crispness to the pierogy shell when baking.
  4. Flip the pierogies halfway during baking to get a golden crust evenly on both sides.
  5. Make the broccoli pesto ahead of time. It stores in the fridge for 2-3 weeks or in the freezer for up to 3 months.
  6. Dollop the broccoli pesto right before serving.
  7. If you want the pesto to be saucier, add a couple tablespoons of water to thin it out and toss it with the pierogies instead of dolloping it over.
  8. Then, extra sprinkle of pine nuts, parmesan cheese and chili flakes are optional, but highly recommended!
  9. Serve the pierogy recipe right away and enjoy!
Nutrition Facts
Crispy Baked Pierogies with Broccoli Pesto
Amount Per Serving
Calories 586 Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 9g56%
Cholesterol 9mg3%
Sodium 548mg24%
Potassium 213mg6%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 2g2%
Protein 10g20%
Vitamin A 239IU5%
Vitamin C 23mg28%
Calcium 188mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.