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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
Allow the stuffed grape leaves to cool slightly before serving. Serve warm or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 7129 mg | 310% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 21.4 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2174 mg | 167% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2604 mg | 55% | |
*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.
