Vine leaf, herb and yoghurt pie

Name: Vine leaf, herb and yoghurt pie
Yield: Serves 4
Ingredients: 2 tbsp finely chopped parsley; grated zest of 1 lemon; 3 tbsp dried breadcrumbs (preferably panko); 1 tbsp lemon juice; salt and black pepper; 70 g rice flour; 3 tbsp finely chopped dill; ½ tbsp finely chopped tarragon; 4 tbsp finely chopped mint; 25 g pine nuts, lightly toasted; 20–25 vine leaves (fresh or from a jar); 4 shallots, finely chopped; 20 g unsalted butter, melted; 4 tbsp olive oil; 200 g Greek yoghurt, plus extra to serve

Preparation info

Serves
4

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

Whenever I walk into a bookshop I find myself in the cookery section within seconds; it’s an urge I can’t control. On a recent visit to a second-hand bookshop in Hay-on-Wye, the capital of bookshops, I came across a real treasure, Classic Turkish Cookery by Ghillie Basan, published in 1995 by Tauris Parke. This book offers a fantastic introduction to one

Ingredients

Starter
Vegetarian

Ingredients

Method