A savory yogurt custard wrapped in vine leaves. This unusual recipe was related by women working on a vineyard in Drama, in Greek Macedonia.
1 pound thick Greek sheeps milk yogurt
2/3 cup cornmeal
2/3 cup finely chopped scallions
2/3 cup chopped fresh dill
2/3 cup chopped fresh mint
½ teaspoon freshly ground white pepper, or to taste
25-30 vine leaves, fresh or frozen
cup olive oil
Preheat the oven to 375 degrees F.
In a bowl, mix the yogurt with the cornmeal. Add the scallions, herbs, pepper, and salt, and stir well.
Oil an oval 12 x 9-inch glass or clay overproof dish and line the bottom and sides with half the leaves. Brush with oil and pour in the yorgurt mixture. Top with the rest of the leaves and brush with the remaining oil. Cover loosely with aluminum foil and bake for about 45 minutes, or until set and a knife inserted in the center 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.