Knead dough ingredients together, put to cool for 1 hour. Peel tomatoes, chop into small pieces. Sauté onion and garlic cubes in hot fat until soft. Add defrosted spinach and sauté for about 5 minutes. Add tomatoes, spices and grated cheese. Season to taste. Roll out dough thinly on a floured surface into a rectangle (about 32 x 24 cm) and cut into 12 squares (about 8 x 8 cm). Spread filling evenly on top and fold each into a triangle. Press together at the edges. Place pierogi on a baking sheet lined with parchment paper. Bake at 200 °C for about 20 minutes.
Serve with herb curd cheese.
Our tip: It is best to use fresh herbs for a particularly good aroma!