Yoghurt pie with vine leaves

Fairlady
7 servings Prep: 25 mins, Cooking: 45 mins
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Dairy

By Food24 November 03 2009
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Ingredients (8)

650.00 g yoghurt — Greek, double thick
130.00 g cornflour
250.00 ml spring onions — finely chopped
0.00 white pepper — to taste
0.00 salt — to taste
250.00 ml fresh dill — chopped
250.00 ml fresh mint — chopped
28.00 vine leaves — bottled
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Method:

Preheat oven to 180 &degC.
In a bowl, mix together yoghurt and cornflour.
Add spring onions, pepper, salt and herbs and stir well.
Oil a 32 cm diameter ovenproof dish and line the bottom and sides with vine leaves.
Brush with oil and pour in the yoghurt mixture.
Top with remaining vine leaves and brush with remaining oil.
Cover loosely with foil and bake for about 45 minutes or until set and a knife inserted in the centre comes out clean.
Let the pie cool for 10 to 15 minutes before cutting to serve.
It can also be eaten at room temperature the next day, with olives.



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