To make the filling, saute Onion (1) in Butter (4 tablespoon) until translucent.
Stir in the Mashed Potatoes (2 cup), Pepper Jack Cheese (2 ounce), and Greek Yogurt (2 ounce), season with Kosher Salt (to taste) and Cayenne Pepper (to taste), mix well. Check and adjust seasoning.
Cut the Fresh Lasagna Sheets (1 pound) into rounds corresponding to the size of your ravioli or pierogi-cutter. Top each round of dough with 1 tablespoon cheese and potato filling, then add each round to the ravioli or pierogi-mold.
Moisten the dough’s edges with water, fold over, and press together to seal. Repeat procedure with the remaining dough and filling.
Cook in boiling salted water until the dough is done, about 3 to 4 minutes, depending on the thickest part of the dough. Remove with a slotted spoon, drain.
Saute Bacon (2 ounce), Garlic Paste (1 teaspoon), Onion (1/2), and Spinach Leaves (6 ounce) in Butter (4 tablespoon).
Then add additional Spinach Leaves (8 ounce) and Heavy Cream (1/3 cup), simmer 1 minute, remove from heat.
Add Onion (1), Tomato (1), the freshly cooked vareniki, check and adjust seasoning.
Serve sprinkled with some more of the pepper jack cheese and enjoy!