Yoghurt baked in vine leaves with dill and parsley

AT A GLANCE

  • Serves 8 people

This recipe is adapted from the yoghurt pie made by Stavros Abougelis at Stavros Tavern in Melbourne. It's the perfect start to a meal of mezedes.

  • 1 kg Greek-style yoghurt
  • 120 gm white or yellow polenta
  • ¼ cup (loosely packed) chives, finely chopped
  • 1 cup (loosely packed) each dill, flat-leaf parsley and mint, coarsely chopped
  • 1 spring onion, finely chopped
  • Rind of 1 lemon, finely grated
  • 16 preserved vine leaves (see note)
  • For brushing and drizzling: extra-virgin olive oil
  • To serve: olives, tomatoes and crusty bread,
01   Preheat oven to 170C. Combine yoghurt, polenta, herbs, spring onion and lemon rind in a bowl and season generously.
02   Line a 21cm x 13cm oiled loaf tin with 12 vine leaves, then spoon in yoghurt mixture, cover with remaining vine leaves, fold edges over and brush with oil. Cover with foil, bake until set (1-1½ hours), cool slightly in pan, then turn out. Slice thickly and serve at room temperature, drizzled with oil, with olives, tomatoes and crusty bread.

Note Preserved vine leaves are available from select delicatessens. Remove the thick stems, then, if the leaves are heavily brined, rinse them under cold water and pat them dry with absorbent paper before using them.

Topics:

SPRING, POLENTA, APPETISER, MINT, PARSLEY, DILL, GREEK, YOGHURT, CHIVES

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

GERALDINE MUNOZ

FEATURED IN

Oct 2011

Oct 2011

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