drained yogurt, green onions, dill, mint,
pepper, salt, and cornmeal, mixing well.
Makes about 1 1/2 cups very thick filling.
Preheat oven to 275 degrees.
Spread out half the leaves, shiny side
down, on a work surface. Trim away stems.
Place about 2 tablespoons filling in center
of each leaf and fold in on all sides as if
making a parcel. Wrap with a second leaf, if
desired. Place in casserole.
Cover. Microwave on 70% power 10 minutes.
Heat oil in nonstick frying pan and gently
fry a few packets at a time until crisp and
crinkly on both sides, 2-3 minutes. Remove
and cool to room temperature. Serve with
lemon wedges as an appetizer.