Yottam Ottalenghi's Vine Leaf, Yogurt, and Herb Pie
This is Yottam’s recipe, but I have translated all the gram measurements into volume measurements, much easier to use!
- 5-20 vine leaves, fresh or from a jar
- 4 shallots, finely chopped
- 4 tbsp olive oil
- 2 Tbl. unsalted butter, melted
- 1/3 c. pine nuts, lightly toasted
- 15/16 c. Greek yogurt, plus extra
- ½ tbsp finely chopped tarragon
- 2 tbsp finely chopped parsley
- 3 tbsp finely chopped dill
- 4 tbsp finely chopped mint
- 1/2 c. rice flour
- 1½ tbsp dry breadcrumbs (preferably panko)
- Salt and black pepper
Heat the oven to 190C/375F/gas mark 5. Put the vine leaves in a shallow bowl, cover with boiling water, leave for 10 minutes, then remove and dry with a tea towel. Trim off and discard the bit of hard stem at the base of each leaf.
Sauté the shallots in a tablespoon of oil for about eight minutes, until light brown, and set aside to cool.
Take a round, shallow ovenproof dish around 20cm in diameter, and cover its base and sides with vine leaves – let them hang over the edge. Mix the butter with two tablespoons of oil, and liberally brush the leaves with two-thirds of this.
In a bowl, mix the shallots, pine nuts, yogurt and herbs, and season, then stir in the rice flour until you have a homogenous paste. Spread this evenly over the leaves on the bottom of the dish, then fold over the overhanging leaves so they cover the edges of the filling. Use the remaining leaves to cover the filling completely, then brush with the remaining butter and oil mix. Scatter breadcrumbs on top and drizzle with the remaining oil.
Bake for 40 minutes, or until the leaves crisp up and the breadcrumbs turn golden brown. Remove, leave to cool for at least 10 minutes, then cut into wedges. Serve warmish or at room temperature with a dollop of yogurt alongside or on top.