Feta-Stuffed Grape Leaves

  • Prep Time 10 min
  • Total Time 45 min
  • 12 pieces

Ingredients

  • 3 tbsp long grain white rice 45 mL
  • 12 jarred grape leaves, drained
  • 1 tbsp olive oil 15 mL
  • 1/3 cup finely chopped onion 75 mL
  • 1 clove garlic, minced
  • 4 oz feta cheese, crumbled 125 g
  • 3 tbsp toasted pine nuts 45 mL
  • 1 tbsp finely chopped fresh dill 15 mL
  • 1 tsp finely grated lemon zest 5 mL
  • 1 tbsp lemon juice 15 mL

Directions

  • Step 1

    Cook rice in 3 cups (750 mL) boiling water for 15 min. until tender but still toothsome. Drain and reserve. Rinse grape leaves under cold running water. Drain and dry well with paper towels. Set aside.

  • Step 2

    Heat oil in skillet over medium heat. Cook onion and garlic 3 to 5 min. until softened. Stir in cooked rice. Remove from heat; cool completely.

  • Step 3

    Stir feta, pine nuts, dill, lemon zest and lemon juice into rice mixture. Lay grape leaves on clean work surface. Divide rice mixture in centre of leaves. Fold in sides of grape leaf over filling, then fold up bottom edge of leaf and roll up to enclose filling completely. Place rolls, seam-side down, in steamer. Steam 5 to 6 min., until grape leaves are soft and filling is warmed through.

Tip

Substitute grape leaves with lightly steamed Swiss chard or Savoy cabbage.

Nutrition Facts

  • Nutrition Description Per serving (1 piece)
  • Calories 60
  • Fat 4 g
  • Saturated Fat 1.5 g
  • Carbs 4 g
  • Sugar 1 g
  • Cholesterol 10 mg
  • Fibre 0
  • Sodium 190 mg