1/1 Photo of Greek Dolma Aka Stuffed Grape Leaves
1 hr 15 mins
My first experience tasting these luscious morsels was many years ago when we lived in San Jose, California. One of my co-workers brought Stuffed Grape Leaves to work one day for me to try. I was hooked! The original version of this recipe was posted on Cooks.com. Posted for ZWT 2010.
My Private Note
Units: US | Metric
- 1Because these leaves are packed in brine it is important to rinse them well in warm water before using.
- 2Separate the most perfect leaves from those which are imperfect.
- 3Line the bottom of a glass baking dish with the imperfect leaves.
- 4It is okay to line several layers.
- 5These imperfect leaves act as a cushioning layer for the stuffed rolls and will be discarded after baking.
- 6Mix stuffing ingredients thoroughly.
- 7Place a grape leaf vein side up and stem end toward you on the counter. Near the base put 1 heaping teaspoon of stuffing.
- 8Fold both sides over stuffing and roll up from the base end to the tip.
- 9It is important to roll them tightly so that they don't become unrolled while cooking them.
- 10Lay the rolls very close to each other in rows.
- 11It is okay to make several layers if necessary.
- 12Pour in warm water that will barely cover the first layer.
- 14Cover dish and bake in oven at 350 degrees about 45 minutes.
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Nutritional Facts for Greek Dolma Aka Stuffed Grape Leaves
Serving Size: 1 (378 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 534.1
- Calories from Fat 263
- Total Fat 29.2 g
- Saturated Fat 7.8 g
- Cholesterol 102.0 mg
- Sodium 3661.5 mg
- Total Carbohydrate 30.7 g
- Dietary Fiber 1.5 g
- Sugars 1.2 g
- Protein 39.9 g