Add Butter (3 tablespoon) to a large skillet over medium heat.
Let the butter melt slightly, then add the Pierogies (1 pound).
Cook the pierogi cook for about 10 minutes, during which time you'll prep the other ingredients. Flip the pierogi every 3 minutes or so - see the nice little brown color?
Cut the Cherry Tomato (1/2 pint) in half.
Thinly slice the Scallion (1).
When the pierogi are done, they'll look like this. Nice and golden!
Remove the pierogi to a serving platter when you are ready to serve.
In the hot pan, add the scallion, tomatoes, and White Wine (1 cup).
Stir the wine a little to combine. You want a thicker sauce so let the sauce reduce by half or more.
When the wine is reduced, stir in the Capers (1 tablespoon) and the Feta Cheese (1/2 cup). Stir the sauce for one more minute just to heat the feta but do not melt it.
Now, to serve, you could pour the sauce all over the pierogi.
You could top the whole thing with Arugula (3 cup).
Or, you can make a bed of arugula, and top that with pierogi.
Then, drizzle some of the sauce over it.