Dolmadakia ( Stuffed Grape Leaves)

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

This is a meatless version of stuffed grape leaves. It's originally from a magazine that featured a Greek Gourmet Dinner Party menu and recipes and I first served this in November of 1981. You can sub 2 teaspoons of dried dill for the fresh dill, but the fresh dill is definitely better!This can be made up to 2 days ahead. Make plenty- they're addictive!

Ingredients Nutrition

Directions

  1. In saucepan heat 1 cup water to boiling;add rice.
  2. Return to boiling and cover; reduce heat.
  3. Simmer 10 minutes;drain.
  4. In medium bowl combine rice,onions,parsley,dill,currents,pine nuts,oil,lemon juice and salt until well mixed; set aside.
  5. Remove leaves from jar and unroll; rinse in warm water and drain.
  6. Cut off stems and place leaves underside up, with stem ends toward you.
  7. Spoon a heaping teaspoonful of rice filling near the stem end of each.
  8. Fold lower edge of leaf over filling to cover.
  9. Fold in sides and roll up from stem end.
  10. *Don't panic if you tear leaves. Reserve them with the small leaves to line the pan for cooking.
  11. Line the bottom of a Dutch oven with reserved leaves(keeps the stuffed leaves from sticking).
  12. Arrange stuffed leaves seam-side down in 1 or 2 layers, depending on the size of the pan.
  13. Pour 3/4 cup water over rolls and place a plate, large enough to cover, directly on leaves.
  14. Heat water to boiling;cover and reduce heat.
  15. Simmer about 45 to 50 minutes.
  16. Refrigerate, still in pan, until cool, about 3 to 4 hours. (this will help retain their compact shape).
  17. Can be made ahead to this point. After they have cooled, remove from Dutch oven to a plastic container. Cover and refrigerate up to 2 days.
  18. To serve, arrange on a platter with feta cheese and Greek olives.

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