Vegetarian Stuffed Grape Leaves with Feta

Delight your taste buds with these flavorful Vegetarian Stuffed Grape Leaves with Feta, a Mediterranean-inspired dish that's perfect as an appetizer, side, or light main course. Tender grape leaves are filled with a savory mixture of rice, tangy feta cheese, and fresh herbs like parsley and dill, then gently simmered in vegetable broth with a touch of lemon for a vibrant, citrusy finish. This vegetarian recipe strikes the perfect balance of hearty and refreshing, offering a satisfying bite that's ideal for any occasion. Whether served warm or at room temperature, these stuffed grape leaves are a crowd-pleasing addition to any table—and a must-try for lovers of Mediterranean cuisine.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 40 leaves grape leaves (jarred or fresh)
• 4 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 cup long-grain rice
• 1.5 cups water
• 1 cup feta cheese, crumbled
• 0.25 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups vegetable broth
• 1 lemon lemon slices

Directions

Step 1

If using jarred grape leaves, rinse them thoroughly to remove excess brine. If using fresh leaves, blanch them in boiling water for 1-2 minutes. Pat dry and set aside.

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Step 3

Add the rice to the skillet and stir to coat with the onion and garlic mixture. Pour in 1.5 cups of water and bring to a boil. Cover, reduce the heat to low, and simmer for 10 minutes. The rice should be partially cooked. Remove from heat.

Step 4

Stir the crumbled feta, chopped parsley, chopped dill, 2 tablespoons of lemon juice, salt, and black pepper into the rice mixture. Let the filling cool slightly.

Step 5

To assemble, lay each grape leaf shiny side down on a flat surface. Place a tablespoon of the rice filling near the stem end of the leaf. Fold the sides over the filling and roll tightly to form a small bundle. Repeat with the remaining leaves and filling.

Step 6

In a large pot or Dutch oven, layer a few unused grape leaves on the bottom to prevent sticking. Arrange the stuffed leaves seam-side down in tight rows, stacking if necessary.

Step 7

Pour the vegetable broth, remaining 1 tablespoon of lemon juice, and 2 tablespoons of olive oil over the stuffed leaves. Add lemon slices on top for added flavor.

Step 8

Cover the stuffed leaves with a heatproof plate to keep them weighed down. Bring the liquid to a gentle simmer, then cover the pot with a lid and cook over low heat for 40-45 minutes, or until the grape leaves are tender and the filling is cooked through.

Step 9

Allow the stuffed grape leaves to cool slightly before serving. Serve warm or at room temperature, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1858.2g)

Amount per serving	% Daily Value*
Calories	1847.1

Total Fat 117.9g	0%
Saturated Fat 43.9g	0%
Polyunsaturated Fat 6.7g
Cholesterol 200.0mg	0%
Sodium 7129.1mg	0%
Total Carbohydrate 143.2g	0%
Dietary Fiber 35.4g	0%
Total Sugars 21.4g
Protein 63.9g	0%

Vitamin D 0IU	0%
Calcium 2174.4mg	0%
Iron 17.0mg	0%
Potassium 2603.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 13.5%

Carbs: 30.3%