Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

This classic Mediterranean dish makes a great party hors d'oeuvre. Brined flavor comes from both the grape leaves and the salty feta cheese.

Joanne Weir
Recipe by Cooking Light May 2010

Gallery

Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
12 servings (serving size: 3 stuffed grape leaves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard.

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  • Heat 1 tablespoon oil in a saucepan over medium heat. Add yellow onion to pan; cook 10 minutes or until tender, stirring occasionally. Add green onions and almonds; cook 3 minutes, stirring occasionally. Stir in 2 cups water; bring to a boil. Add rice, salt, pepper, and cinnamon; cover, reduce heat, and simmer 22 minutes or until rice is tender. Remove from heat; cool. Stir in cheese, parsley, mint, and dill.

  • Spoon 1 1/2 heaping tablespoons rice mixture onto center of 1 grape leaf. Bring 2 opposite points of leaf to center; fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Repeat procedure with remaining rice mixture and 35 grape leaves. Place 12 stuffed grape leaves, seam sides down, in large saucepan lined with 3 grape leaves. Drizzle with 1 teaspoon oil and 1 tablespoon juice. Top with 12 stuffed grape leaves; drizzle with 1 teaspoon oil and 1 tablespoon juice. Repeat procedure with remaining 12 stuffed grape leaves, 1 teaspoon oil, and 1 tablespoon juice. Cover with remaining 3 grape leaves; pour remaining 1 cup water over leaves. Invert a small heatproof plate on top of leaves. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Remove from heat, and let stand in saucepan 2 hours. Serve at room temperature with lemon wedges and yogurt, if desired.

  • Wine note: The piquant quality of grape leaves calls for a wine with good acidity to match, while the salty feta needs something thirst-quenching and bright. Boutari Santorini 2008 ($18) is a natural choice. --Jeffery Lindenmuth

Nutrition Facts

128 calories; fat 6.5g; saturated fat 1.9g; mono fat 3.4g; poly fat 0.8g; protein 4g; carbohydrates 14.4g; fiber 1.2g; cholesterol 8.4mg; iron 2.1mg; sodium 210mg; calcium 175mg.
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