Olive and Feta Stuffed Grape Leaves
Grape leaves, with their briny, sweet-sour funk, are a natural complement to a salty, crumbly cheese like feta. While many Greek restaurants serve them stuffed with rice and herbs, this lighter version with just feta, olives, and fresh herbs is a refreshing take on a classic. The leaves are briefly simmered in water to soften them, then rolled up and served warm or at room temperature.
Stuffed grape leaves are a beloved dish throughout the Mediterranean and Middle East, with countless variations on the filling. This particular recipe is inspired by the classic Greek version, which typically includes rice, herbs, and either ground lamb or beef. However, I've opted for a lighter, vegetarian version that showcases the natural flavors of the grape leaves and feta cheese. The olives add a salty, briny note, while the fresh herbs provide a bright, herbaceous contrast. The leaves are briefly simmered in water to soften them, then rolled up and served warm or at room temperature.
Olive and Feta Stuffed Grape Leaves Olive and Feta Stuffed Grape Leaves Olive and Feta Stuffed Grape Leaves Olive and Feta Stuffed Grape Leaves
Prep time: 30 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup grape leaves
  • 1/2 cup chopped olives
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup water
Instructions
  1. Rinse the grape leaves and pat them dry.
  2. In a bowl, combine the olives, feta cheese, parsley, mint, olive oil, lemon juice, and water.
  3. Place a grape leaf on a flat surface and spoon about 1 tablespoon of the filling into the center of the leaf.
  4. Fold the sides of the leaf over the filling, then roll it up tightly.
  5. Place the stuffed grape leaves in a saucepan and add enough water to cover them.
  6. Bring the water to a boil, then reduce heat and simmer for 30 minutes, or until the grape leaves are tender.
  7. Serve the grape leaves warm or at room temperature.
Why It Works
  • The briny, sweet-sour flavor of grape leaves pairs perfectly with the salty, crumbly texture of feta cheese.
  • The fresh herbs add a bright, herbaceous contrast to the richness of the feta and olives.
  • Simmering the grape leaves in water helps to soften them and make them more pliable, making them easier to roll up.
  • Rolling up the grape leaves tightly helps to keep the filling secure and prevents it from falling out.