Vine leaf Fetta and Yoghurt pie

20 minutes serves 4


  • 12 vine leaves
  • 100g of homemade fetta
  • 100g of homemade yoghurt
  • 1/2 a red onion
  • 2 cloves of garlic
  • 1 tablespoon of chopped mint
  • 1 lime juice and zest
  • Toasted pine nuts and fresh pomegranate to garnish

Vine leaf Fetta and Yoghurt pie

Zesty, tanging and fresh. This Vine leaf fetta and yoghurt pie is simple, yet deliciously morish. We’re using homemade cheeses, but you can always substitute with store bought. Vines leaves can usually be found in the supermarket. Serve along side fish, a fresh salad, a wedge of fresh bread and a glass of white wine.  


Place vine leaves in a shallow bowl and cover with boiling water, allow to sit for 10 minutes.

Remove leaves from water and trim the stem from the bottom of the leaves.

Line a 20cm shallow ovenproof dish with the vine leaves.

Place the fetta, yoghurt, onion, garlic, mint and lime juice and zest into a food processor and blitz until combined. You want the texture to be mostly smooth, but a few cheese lumps are ok.

Pour the fetta and yoghurt mix into the vine leaf lined baking dish and bake in a low to moderate oven for 30 to 40 minutes.

Top with toasted pine nuts and garnish with pomegranate

Interested in making your own homemade cheese? Why not check out our home cheesemaking workshops or range of cheesemaking kits? Our aim – Home Cheesemaking, Made Easy.


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