For the Filling:
Let the frozen spinach sit out for about 20 – 25 minutes before using.
Place all of the above ingredients in a food processor and process.
For the Dough:
Beat egg, water, milk, salt and olive oil in a bowl.
Add flour slowly until blended.
Turn out onto a floured surface and knead until smooth. Allow dough to rest under a bowl for 20 minutes.
Roll the dough out as thinly as a pasta dough. Cut circles out with a large jar cover; example a mayonnaise jar.
Place a small amount of filling on one side of the dough and fold over. Use a fork to press the edges. If they do not stick; brush the edges with egg white wash or water and press with a fork.
Heat a large pot of salted water and bring to a boil. Place the pierogis in the boiling water; approximated 10 – 12 minutes or until they float to the top and are cooked through. Taste one to be sure. The size of the pierogi will determine the exact cooking time. Carefully take them out and set on a platter.
You may serve the pierogis after boiling or fry them in a little butter until they get a slight golden color.
Set the pierogis on a serving platter and cover with the red sauce.
For the Sauce:
Place the parsley, onion and garlic in a food processor and process.
Heat a large frying pan with the olive oil; add the processed parsley, onion and garlic and saute until the garlic is fragrant.
Add the vodka and simmer until the alcohol dissipates; about 3-4 minutes.
Add the crushed tomatoes and seasonings. Simmer on low for about 20 minutes. Taste the sauce to adjust for seasonings.
Before serving warm the cream, do not boil. Add the cream slowly to the sauce, stirring constantly.
Serve over the pierogi with the grated cheese and parsley for garnish.