In this recipe, the cornmeal-thickened yogurt with scallions and herbs, baked or fried and wrapped in tangy grape leaves, develops into an unexpectedly sophisticated “pie” with complex flavor.
In an earlier version, I made a large pie that I baked in the oven. It was good, but difficult to divide into portions. Paula Wolfert suggested small fried “packets,” which worked much better. Now I propose something in between: individual little pies, baked in tartlet pans or shallow muffin tins. When finished under the broiler, the grape leaves caramelize beautifully! Serve with risotto or any grain pilaf.