Reader Becca asks: I made and loved Grilled Salmon in Grape Leaves with Caper-Lemon Sauce from your cookbook, but now have a half-jar of grape leaves left over. I don’t have time to stuff and roll them. Do you have any ideas for using up the leaves?
An easy and delicious way to use extra grape leaves is as the outside “crust” of yogurt pie. Custardy herb and yogurt filling is encased in tangy grape leaves instead of layers of butter-rich filo. Grape leaves impart their exceptional flavor to the filling as it bakes.
This simple recipe goes together in minutes, tastes great, and can be eaten warm or cold, making it a terrific dish for potlucks. I’m bringing it to Easter dinner.
Yogurt Pie in Grape Leaves is not well known in Greece, being made only in the Drama Region of Greece’s Eastern Macedonia and Thrace, where it’s known as Asmapita (Ασμάπιτα). The name comes from the Turkish word “Asma,” which means “grapevine,” though a similar dish made in Turkish areas of Northern Cyprus and Turkey’s Aegean coast is known as Kibris Böreği.
Thank you Becca for reminding me about Grilled Salmon in Grape Leaves; it’s one of my favorite recipes. We hadn’t had it in way too long, but made it tonight and really enjoyed it.
In addition to the grilled salmon and two recipes for stuffed grape leaves, Tastes Like Home: Mediterranean Cooking in Alaska (the cookbook I wrote as a fundraiser for Alaska’s only Greek Orthodox Church) has a recipe for Fresh Beans and Potatoes baked in a grape-leaf-lined pot. That recipe would be another great use for your leftover leaves.