A delicious, very easy and quick recipe – wonderful for light summer lunches or as a starter.

Ingredients:

• 500 ml thick Greek yoghurt
• 100 g corn flour (look for a GM free one)
• 1 cup spring onions, finely chopped
• 1 cup fresh or 2 tablespoons dried dill
• 1 cup fresh mint or spear mint, chopped
• herbal or Himalaya salt to taste
• bottled wine leaves
• +/1 4 tablespoons olive oil

Method:

1. Preheat oven to 180 degrees C
2. In a bowl mix together yoghurt and cornflour
3. Add herbs and seasoning
4. Brush an oven proof dish with olive oil
5. Line the bottom and sides of the dish with a layer of vine leaves, overlapping, so there are no gaps
6. Brush vine leaves lightly with olive oil
7. Pour in yoghurt mixture
8. Top with remaining vine leaves and brush with olive oil
9. Cover loosely with foil and bake for approx. 45 minutes.
10. Let pie cool – it becomes firmer as it cools.
11. Serve warm or at room temperature with black olives, a mixed salad and ciabbatta with small bowls of salty olive oil for dipping the bread

Keeps at room temperature overnight; in fridge for 2 – 3 days; can be frozen and re-heated.

Serves 6 – 8.

Enjoy!