Yogurt Pie in Grape Leaves (Ασμάπιτα η Υιαουρτόπιτα με Αμπελόφυλλα)

Yogurt Pie in Vine Leaves

Yogurt Pie in Grape Leaves (Ασμάπιτα η Υιαουρτόπιτα με Αμπελόφυλλα)

Serves 8-12
Yogurt Pie in Grape Leaves brings the wonderful taste of grape leaves to a meal without the bother of stuffing and rolling them.

24-36 grape leaves
2 cups plain unstrained yogurt (not Greek-style)
1/2 cup cornmeal or semolina flour
1/2 cup finely minced fresh dill (1 packed cup dill leaves)
1/2 cup finely minced fresh mint (1 packed cup mint leaves)
1 cup minced green onion, both white and green parts (about 1 bunch)
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
Olive oil

Preheat oven to 350°F.

Prepare Grape Leaves: If using grape leaves from a jar, rinse leaves in cold water, drain, and cut off stems flush with leaves. If using fresh grape leaves, rinse and cut off stems flush with leaves, then blanch in boiling, salted water for 2-3 minutes. If using dry-packed leaves, blanch in boiling, salted water for 30 seconds.

Make Filling: Mix yogurt, cornmeal or semolina flour, dill, mint, green onions, salt, and freshly ground black pepper. Taste and add salt or freshly ground black pepper, as needed.

To Make One Large Pie: Liberally oil 10” glass pie pan. Line pan with grape leaves, shiny side down; make sure leaves overhang pan’s sides all the way around. Pour filling over grape leaves and spread out evenly. Cover filling with layer of grape leaves, shiny side up. Fold overhanging leaves over top of pie. Brush top of leaves with olive oil. Cover loosely with foil and bake for 40 minutes, or until knife inserted in filling comes out clean. Let cool for at least 15 minutes before inverting pie on platter, cutting, and serving.

Making Individual Yogurt Pies in Grape LeavesTo Make Individual Pies: Liberally oil 12-cup muffin pan. Line each cup with 2-3 grape leaves, shiny side down; make sure leaves overhang cups’ sides all the way around. Divide filling between cups. Fold overhanging leaves over filling in each cup. Brush top of leaves with olive oil. Cover muffin pan loosely with foil and bake for 20 minutes, or until knife inserted in filling comes out clean. Let cool for at least 10 minutes before inverting muffin pan to remove yogurt pies. Serve bottom side up.

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