* Exported from MasterCook *
Northern Greek Yogurt and Fresh Herbs Wrapped in Grape Leaves
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Amount Measure Ingredient -- Preparation Method
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2 cups plain whole milk yogurt -- drained to 1 1/4 cups
1 cup finely chopped scallions
1/4 cup snipped dill
1/4 cup shredded mint leaves
1/4 teaspoon freshly ground white pepper
salt -- to taste
1/4 cup fine cornmeal
24 large vine leaves -- fresh or defrosted
2 tablespoons olive oil
lemon wedges
In a mixing bowl, combine the yogurt, scallions, dill, mint, pepper, salt, and cornmeal, mixing well. Makes about 1 1/2 cups very thick filling.
Preheat the oven to 275F.
Spread out half the leaves, shiny side down, on a work surface. Trim away the stems. Place about 2 tablespoons filling in the center of each leaf. Fold in on all sides as if making a parcel. Wrap with a second leaf, shiny side out, if desired. (The recipe can be prepared many hours in advance up to this point. Cover the packets with plastic wrap, and keep refrigerated. Return to room temperature before proceeding.)
Heat oil in a medium frying pan, preferably nonstick, and gently fry a few packets at a time until crisp and crinkly on both sides, 2 to 3 minutes. Transfer to a baking sheet and set in the oven to bake 10 minutes longer. Serve with lemon wedges.
Makes 12 pies
AuthorNote: Serves 6, two pies each. With thanks with Aglaia Kremezi, the author of "The Foods of Greece", for sharing her notes and advice.
Cuisine:
"Greek"
Source:
"Cooking of the Eastern Mediterranean by Paula Wolfert, 1994"
S(Formatted by Chupa Babi):
"Sept 2011"
Yield:
"12 pies"
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Per Serving (excluding unknown items): 69 Calories; 4g Fat (51.3% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 221mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 1671 926087 0 0 0 0 435 0 0 0
