Our 9 Hottest Recipes on Pinterest in April

This month, SAVEUR's Pinterest users loved our more challenging recipes, from hand-ground masa tamales to from-scratch dolmas

This month, our Pinterest readers really fell head-over-heels for labor-intensive projects that not only look beautiful, but are reliably delicious. Hand-ground masa forms the building block for great empanada and tamale recipes. From-scratch dolmas can be stuffed with the fillings you love the most. Then there's the mortadella-fontina slab pie that's basically the fanciest homemade ham croissant you'll ever taste. From curry to chickpea fritters, here are our hottest recipes trending on Pinterest right now.

Greek Dolmas

Beef Dolmas
Greek DolmasMatt Taylor-Gross

Dolmakadia, the Greek word for stuffed grape leaves, is one of the most iconic recipes of Greek cuisine and, although there are many varieties, the meatless version is the most common. In the warmer months, try to find and use fresh grape leaves; they are more tender and flavorful than the jarred types. Out of season, jarred leaves are a fine substitute (we prefer the Orlando brand). Get the recipe for Greek Dolmas »

Mortadella and Fontina Slab Pie

Mortadella and Fontina Slab Pie
Mortadella and Fontina Slab PieStacy Adimando

This flaky, comforting puff pastry hand pie is evil but genius—it tastes like the Italian version of a ham and cheese croissant, but without the labor of from-scratch pastry. Mortadella, a pork-based deli meat with pistachios and delicate morsels of pork fat, is available at many grocery stores, and Italian markets. Get the recipe for Mortadella and Fontina Slab Pie »

Fried Shredded Beef Empanadas

Fried Shredded Beef Empanadas
Fried Shredded Beef EmpanadasHeami Lee

These crunchy empanadas, featuring shells made with masa, lard, and salt, are filled with tender shredded beef tossed in a spicy salsa. You can prepare the masa and filling in advance, but don't fill or fry the empanadas until just before eating. Adding baking powder and using an electric mixer are two secrets to light, puffy empanada pastry. Get the recipe for Fried Shredded Beef Empanadas »

Braised Overwintered Greens

Braised Overwintered Greens
Braised Overwintered GreensMatt Taylor-Gross

Bittersweet kale mingles with a tangy verjus and spicy pepper flakes in this spring greens recipe. Feel free to substitute other greens like cabbage, collards, or spinach, and adjust cooking times as needed. Store-bought peppadews are a good replacement for the pickled aji dulce, and if you can't find fish pepper flakes, cayenne or Aleppo pepper are easy substitutions. This recipes comes from Chef Spike Gjerde of Woodberry Kitchen in Baltimore. Get the recipe for Braised Overwintered Greens »

Rita Sodi's Spaghetti with Garlic and Olive Oil

Rita Pasta Recipe
Rita Sodi's Spaghetti with Garlic and Olive OilMichelle Heimerman

Rita Sodi, a native Florentine, is the chef-owner of I Sodi, a restaurant in the West Village where she cooks rustic Italian food including heaping bowls of pasta. This simple dish, full of garlic and salty Pecorino, is surprisingly full flavored with a kick of heat from the extra crushed red pepper. Get the recipe for Rita Sodi's Spaghetti with Garlic and Olive Oil »

Coconut Crab Curry

Coconut Crab Curry
Coconut Crab CurryEvan Sung

Mozambique was colonized by Portugal for almost five centuries. At Cantinho do Aziz, Khalid Aziz draws crowds with Mozambican dishes that honor his family's heritage, like this take on a traditional crab curry. The first step for this dish calls for making coconut milk from unsweetened coconut, which has a cleaner flavor and lighter texture than the canned variety. If you'd like, save the rehydrated coconut to flavor the accompanying white rice. Otherwise, feel free to discard it. Get the recipe for Coconut Crab Curry »

Corn Tamales with Tomatillo Salsa

Corn Tamales with Tomatillo Salsa
Corn Tamales with Tomatillo SalsaHeami Lee

The key to moist, flavorful tamales is not being shy about adding fat. Lard is traditional in Mexico, but you can use softened butter for vegetarian versions. Tamales are best eaten doused in salsa or hot sauce. This salsa verde has a fresh, tangy sourness (and kick of heat if you like) that helps cut through the richness of the masa. Get the recipe for Corn Tamales with Tomatillo Salsa »

Chickpea Fritters with Coconut Chutney

Chickpea Fritters with Coconut Chutney
Chickpea Fritters with Coconut ChutneyEvan Sung

The menu at the tiny, brightly colored Jesus é Goês restaurant is filled with Goan dishes that pop with traditional Indian spices and ingredients. Many take advantage of Lisbon's fresh seafood—shrimp and fish in curries and biryanis—and produce. Here, in one of chef Jesus Lee Fernandes' most popular starters, pillowy, onion-flecked chickpea fritters are served with a pungent chutney made from a blend of common Indian ingredients: cilantro, tamarind, chile, turmeric, and freshly grated coconut. Chickpea Fritters with Coconut Chutney »

Tortilla with Ham and Cheese

Tortilla with Ham and Cheese
Tortilla with Ham and CheeseBeth Galton

In Basque country, this egg-based tortilla is sometimes sliced through the middle like a sandwich roll and layered with cured ham and sheep's milk cheese. If cutting horizontally through the thin, delicate tortilla seems too troublesome, the ham and cheese are just as delicious served on the side. Get the recipe for Tortilla with Ham and Cheese »