Chard Wrapped Greek Yogurt Pies Food
CHARD-WRAPPED GREEK YOGURT PIES
These little Greek-style pies are traditionally wrapped in grape leaves, but chard leaves make a fine alternative. Served warm, the texture is akin to a fresh cheese, perfumed with dill, mint and olive oil.
Provided by David Tanis
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Bring a large pot of generously salted water to a boil. Cut stems from chard leaves and save for another use. Blanch chard leaves just to wilt, about 1 minute. Drain and rinse with cool water and squeeze dry.
- Put yogurt in a mixing bowl and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in garlic, scallions, mint, dill, 2 tablespoons olive oil, the lemon zest and the cornmeal. Taste and adjust seasoning.
- Brush six 1-cup ramekins with olive oil. Line each ramekin with 1 chard leaf, allowing edges to drape over the mold. Fill each leaf with 1/2 cup of yogurt mixture. Fold the edges of the chard leaf back over the top and brush generously with olive oil. Place ramekins on a baking sheet and bake for 20 minutes.
- Let cool slightly, then turn ramekins over onto a plate to unmold. To serve, peel back top layer of chard to expose the filling. Drizzle with a little olive oil, and sprinkle with dill, a few toasted pine nuts and some olives if desired.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 411 milligrams, Sugar 4 grams
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