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Grape Leaf Pie

June 11, 2014

If you like stuffed grape leaves (dolmas), this is a really interesting and delicious alternative. The grape leaves form the crust, and the filling includes rice flour, fresh herbs, yogurt, and pine nuts.  I’ll need to try this again sometime when I can get some fresh local grape leaves. They grow everywhere here, but I don’t think I’ve ever seen them at the farmers’ market.  This worked just fine with grape leaves from a jar though.

grape leaf pie

20-25 grape leaves (I’m not sure how many I used, but it was a lot less than this – I doubled the recipe to make 2 pies and still had half a jar of leaves…but maybe mine were exceptionally large)

4 shallots, finely chopped

4 Tbsp olive oil

1 1/2 Tbsp butter, melted

1 cup Greek or plain yogurt (you can make plain yogurt thicker like Greek yogurt by placing it in a coffee filter in a strainer over a bowl for 30 min or so, but either kind of yogurt should work fine), plus more for serving

2 1/2 Tbsp pine nuts, lightly toasted

1/2 Tbsp finely chopped fresh tarragon

2 Tbsp finely chopped fresh parsley

3 Tbsp finely chopped fresh dill

4 Tbsp finely chopped fresh mint

grated zest of 1 lemon

1 Tbsp fresh lemon juice

salt and pepper

1/2 cup rice flour

3 Tbsp panko breadcrumbs

Place the grape leaves in a bowl, cover with boiling water and leave for 10 minutes before draining and patting dry on a towel. Use scissors to trim off the hard bit of stalk from the base of each leaf.

Saute the shallots in 1 Tbsp oil for about 8 minutes, or until lightly browned.  Take a pie plate and lay the grape leaves over the bottom and sides so they are slightly overlapping and hanging over the sides of the dish. Add 2 Tbsp oil to the melted butter and use 2/3 of it to brush the leaves in the dish.

Mix together the shallots, yogurt, pine nuts, herbs, lemon zest and juice, and salt and pepper to taste. Add rice flour and mix well to make a paste. Spread it over the leaves in the dish and fold the overhanging leaves over the top. Finish covering the rest of the paste with more grape leaves. Brush with the rest of the butter/oil mixture. Top with the panko breadcrumbs and drizzle with remaining 1 Tbsp oil.

Bake at 375 degrees F for about 40 min, until the grape leaves get crispy and the breadcrumbs start to brown. Let rest for at least 10 min before slicing and serving with plain yogurt.  You can also serve it at room temperature.

grape leave pie slice

(Recipe adapted from Plenty by Yotam Ottolenghi)

One Comment
  1. trishlee75 permalink

    OMG! Love me some dolmas! Can’t wait to try this. Thanks for sharing!

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