Yoghurt pie with vine leaves

Recipe from: 2/1/2004 12:00:00 AM

Ingredients 9
Servings 7
Time 25 minutes

Ingredients

  • 650
    g
    thick Greek yoghurt
  • 130
    g
    cornflour
  • 250
    ml
    spring onions, finely chopped
  • freshly ground white pepper, or to taste
  • salt, to taste
  • 250
    ml
    fresh dill, chopped
  • 250
    ml
    fresh mint, chopped
  • 28
    bottled vine leaves
  • 60
    ml
    olive oil
 

Method

45 minutes plus cooling time
 
Preheat oven to 180 °C.
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.
 

Read more on: bake  |  dairy
 

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