This year The Cook & Kitchen Staff are taking you to Poland to celebrate a Polish Easter. If you had the good fortune to be born into a Polish family, then you're already familiar with how a loving, caring Polish family will celebrate the holiday. If not, you can still serve a phenomenal Polish Easter Feast.

We're wrapping up our recipe offerings with a final day of Pierogi fillings that you can choose from when planning and preparing your Polish Easter Feast. You'll find the basic recipe here:

We hope you've enjoyed our presentation of a Polish Easter Feast. Remember, you don't need a special occasion to prepare any of the recipes we've offered, just the time and good taste to prepare a traditional meal from Poland.

Pierogi Potato Filling: Cook potatoes till tender; drain well. Add butter, salt and pepper, and onion, and mash. When the mixture is cool enough to handle, you're ready to start filling your Pierogi.

Pierogi Mushroom Filling: Soak Shiitake mushrooms in warm water for about an hour to rehydrate. Meanwhile, coarsely chop the fresh button mushrooms and onion. Saute the fresh mushrooms and onions in butter in a large skillet over medium heat. When the Shiitake mushrooms are rehydrated, chop them and add them to the sauteed mixture. Simmer for about 5 minutes to evaporate excess water. Season with salt and pepper. Fill your Pierogi and cook as directed in the basic recipe.

Pierogi Sausage Filling: Cook the chopped sausage and mushrooms in a large skillet over medium heat until the excess moisture from the mushrooms has been simmered away. Let cool and mix with the cheese, egg, and bread crumbs in a large mixing bowl until all the ingredients are thoroughly combined. Season with salt and pepper. Fill your Pierogi and cook as directed in the basic recipe.

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