Squeeze as much liquid that you can from the dry curd cottage cheese and discard.
In a mixing bowl, add cottage cheese, finely chopped green onions, beaten eggs, salt and pepper and mix well to blend.
Use 1 heaping tablespoon for each perogie.
Boil for 2 to 3 minutes or until they float to the surface.
Serve with melted butter and sour cream if desired.
These perogies freeze well.