20 minutes serves 4
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