CHARD-WRAPPED GREEK YOGURT PIES

Chard-Wrapped Greek Yogurt Pies image

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

Previous Next

Ingredients

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

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