Makes 6 servingsEndTextStartText
About 1/3 cup olive oil, as needed
15 to 20 grapevine leaves, fresh or frozen, or brine-packed grape leaves, drained and rinsed with boiling water
3 cups thick, full-fat Greek-style yogurt
1/3 cup cornmeal
2/3 cup finely chopped scallions
2/3 cup finely chopped fresh dill
2/3 cup finely chopped fresh mint leaves
Salt to taste
1/2 to 1 teaspoon minced jalapeno or other fresh chile, or freshly ground black pepper, to taste
1. Preheat the oven to 375. Oil six 4-inch mini tartlet pans or shallow muffin tins. Line each pan or tin with 1 large or 2 small grape leaves, making sure they amply cover the bottom and sides. Brush liberally with olive oil.
2. In a bowl, combine the yogurt and the cornmeal; add the scallions, herbs, salt, and jalapeno to taste and stir well.
3. Divide the yogurt mixture among the prepared pans. Top each with a leaf, tucking the edges inside to make a neat package, and brush liberally with olive oil. Bake for about 30 minutes, until the mixture is set and a knife inserted in the center comes out clean.
4. Preheat the broiler. Line a baking sheet with parchment paper and invert the pans onto it. Place the pies under the broiler for a few seconds to caramelize the leaves.
5. Serve hot, warm, or at room temperature.