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Yoghurt baked in vine leaves with dill and parsley

Australian Gourmet Traveller recipe for yoghurt baked in vine leaves with dill and parsley.
Yoghurt baked in vine leaves with dill and parsley

Yoghurt baked in vine leaves with dill and parsley

Prue Ruscoe
8
15M
1H 30M
1H 45M

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.

Ingredients

Method

Main

1.Preheat oven to 170C. Combine yoghurt, polenta, herbs, spring onion and lemon rind in a bowl and season generously.
2.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.

Notes

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