Chard-Wrapped Greek Yogurt Pies

Chard-Wrapped Greek Yogurt Pies

• Salt and black pepper
• 6 large chard leaves, washed
• 2 cups plain full-fat Greek-style yogurt
• 2 cloves garlic, grated
• ¼ cup chopped scallions
• 1 tablespoon chopped mint
• 2 teaspoons chopped dill, plus more for garnish
•  Extra-virgin olive oil
• 1 teaspoon lemon zest
• ¼ cup cornmeal or rice flour
•  A handful of lightly toasted pine nuts

 Greek olives, for garnish

Heat oven to 400 degrees. Bring a large pot of generously salted water to a boil. Cut stems from chard leaves and save for another use. Blanch chard leaves just to wilt, about 1 minute. Drain and rinse with cool water and squeeze dry.  Put yogurt in a mixing bowl and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in garlic, scallions, mint, dill, 2 tablespoons olive oil, the lemon zest and the cornmeal. Taste and adjust seasoning.  Brush six 1-cup ramekins with olive oil. Line each ramekin with 1 chard leaf, allowing edges to drape over the mold. Fill each leaf with 1/2 cup of yogurt mixture. Fold the edges of the chard leaf back over the top and brush generously with olive oil. Place ramekins on a baking sheet and bake for 20 minutes.Let cool slightly, then turn ramekins over onto a plate to unmold. To serve, peel back top layer of chard to expose the filling. Drizzle with a little olive oil, and sprinkle with dill, a few toasted pine nuts and some olives if desired.