Grape Leaf Herb and Yogurt Pie

Ingredients:

• 2 oz fresh grape leaves 
• 2 fresh shallots and their greens, or 4 cured shallots, finely chopped
• 2 Tbsp olive oil, split 
• 1 cup Icelandic or greek yogurt, vanilla or plain
• 1/4 cup pine nuts, toasted
• 1/2 Tbsp hyssop, finely chopped
• 2 Tbsp parsley, finely chopped
• 4 Tbsp dill, finely chopped
• 3 Tbsp mint, finely chopped
• Zest of one lemon
• Salt and black pepper to taste
• 1/2 cup cassava, rice, sorghum, or oat flour
• Goat cheese, for serving

Directions:

1. Preheat the oven to 375°F. Place the grape leaves in a shallow bowl, cover with boiling water and leave for 10 minutes. Then remove the leaves from the water and dry them well with a tea towel. Use scissors to trim off and discard the bit of hard stalk at the base of each leaf.
2. Sauté the shallots in 1 tablespoon of the oil for about 8 minutes, or until light brown. Leave to cool down.
3.  Take a round and shallow ovenproof dish that is roughly 8 inches in diameter, and cover its bottom with 4 layers of grape leaves, slightly overlapping them. Mix the melted butter with 2 tablespoons of olive oil; use about two-thirds of this to generously brush the leaves lining the dish.
4. Mix together in a bowl the shallots, yogurt, pine nuts, chopped herbs and lemon zest and juice, and season with salt and pepper to taste. Then add the rice flour and mix well until you get a homogenous paste. Spread a layer of this paste evenly in the baking dish.
5. Add another 3 layers of grape leaves then another layer of the filling. Brush with the rest of the butter and oil mix. Finally, scatter the breadcrumbs over the top and drizzle over the remaining 1 tablespoon olive oil.
6. Bake for 40 minutes, or until the leaves crisp up and the breadcrumbs turn golden brown. Add a layer of parmesan to the top and leave in oven to melt until ready to serve. Serve with dollops of goat cheese.