How to make it

  • 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 ovenproof dish and line the bottom and sides with half the leaves.
  • Brush with oil and pour in the yogurt 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.
  • Note: You can also make individual pies in ramekins.

Reviews & Comments 3

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    " It was excellent "
    trigger ate it and said...
    I have frozen grape leaves and this would be a great recipe for them. A no egg Quiche now that is different.
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    " It was excellent "
    momo_55grandma ate it and said...
    very interesting will try thanks
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    " It was excellent "
    lunasea ate it and said...
    Wow, Helene - this looks awesome. Thanks for another great recipe. I'm saving to try...yummm. =)
    Was this review helpful? Yes Flag

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