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.
- Serves: 6 persons
- 6large chard leaves, washed
- 2cups plain full-fat Greek-style yogurt
- Salt and black pepper
- 2cloves garlic, grated
- ¼cup chopped scallions
- 1tablespoon chopped mint
- 2teaspoons chopped dill, plus more for garnish
- Extra-virgin olive oil
- 1teaspoon lemon zest
- ¼cup cornmeal or rice flour
- A handful of lightly toasted pine nuts
- Greek olives, for garnish (optional)
Step 1Heat 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.
Step 2Put 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.
Step 3Brush 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.
Step 4Let 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.