This savory and salty, tangy pie is a gem that I was inspired to make after consulting my trusty copy of Plenty by Yotam Ottolenghi. I have bookmarked many recipes to try from this delightful, creative and nourishing book. Just looking at the pictures will have your tummy rumbling. Certainly one of the more unique recipes I have made in a while.Do make sure to find grape leaves that are not overly salty. Fresh ones are best, but if you can't find them, purchase a good quality jarred brand from your local grocer. My experiments in the kitchen continue and though Indian cooking is my specialty, I love all sorts of ethnic creations. Give this one a try and let me know what you think. It really is easy to prepare. Grape Leaf Pie with Herbs, Yogurt and QuinoaRecipe by Lisa TurnerAdapted from Plenty: Vibrant Vegetable Recipes From London's OttolenghiCuisine: TurkishPublished on May 7, 2012A thick, sturdy savory pie with a grape leaf crust! And stuffed with nourishing quinoa, tangy Greek yogurt and fresh herbsPrint this recipeIngredients: 1/4 cup dried quinoa 25 - 30 grapes leaves, fresh or jarred 3 - 4 tablespoons olive oil 4 - 5 shallots, peeled and finely chopped 1 1/2 tablespoons unsalted butter, melted 1 cup whole fat Greek yogurt 3 tablespoons pine nuts, lightly toasted 1 1/2 teaspoons dried tarragon 3 tablespoons fresh parsley, finely chopped 4 tablespoons fresh dill, trimmed and finely chopped 4 tablespoons fresh mint, trimmed and finely chopped 1 teaspoon fresh grated lemon zest juice from 1 lemon sea salt and fresh cracked black pepper to taste 1/2 cup rice flour 3 tablespoons bread crumbsInstructions:Rinse the quinoa and soak overnight in 1/2 cup of water. Bring to a boil in a small saucepan, reduce the heat to medium-low, cover and simmer for 10 to 15 minutes or until the liquid is absorbed. Transfer to a medium bowl and set aside to cool.Place the grape leaves in a medium bowl and cover with boiling water. Let stand for 10 minutes. While the grape leaves are soaking, heat 1 tablespoon of the oil in a small skillet or saucepan over medium heat and sauté the shallots for 8 to 10 minutes or until they begin to brown. Transfer to the bowl with the quinoa.Drain and dry the grape leaves with a tea towel and break off the stems. Line a roughly 9-inch ovenproof baking dish with 3/4 of the grape leaves, including the sides of the dish, leaving a bit of overlap to fold over the mixture when ready. Brush the leaves with the melted butter and 2 tablespoons of olive oil, reserving a little for the top of the pie.Stir the yogurt, toasted pine nuts, herbs, lemon zest, lemon juice, and salt and pepper to taste into the quinoa. If using grape leaves jarred in brine, you may wish to add very little extra salt. Add the rice flour and mix until you have a thick paste. Transfer this mixture to the baking dish and spread evenly over the grape leaves. Fold the leaves that are overlapping the side of the dish onto the top of the pie and top with remaining grapes leaves. Brush with the remaining butter and olive oil. Sprinkle with some breadcrumbs, a drizzle of olive oil, and bake in a preheated 375

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