Greek Vine Leaves with Savoury Stuffing

greek vine leaves with savoury stuffing

Greek Vine Leaves with Savoury Stuffing

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Servings: 4
Calories: 302
Prep Time 15 minutes
Cook Time 30 minutes


  • 15 oz can vine leaves
  • 2 tablespoons olive oil
  • 5 oz lean minced beef
  • 1 large onion finely chopped
  • 1/4 fennel bulb grated
  • 2 garlic cloves crushed
  • 5 oz cooked long-grain rice
  • 1 tablespoon chopped dill
  • 1 teaspoon dried oregano
  • salt and pepper
  • 1/4 pint dry red wine
  • 1/4 pint water
  • 4 tablespoons lemon juice


  • Put the vine leaves in a sieve, rinse and drain thoroughly.
  • Heat 1 tablespoon of the oil in a large non-stick frying pan. Add the minced meat, onion, fennel and garlic and fry, stirring, until cooked for about 8-10 minutes. Stir in the rice, dill, oregano and salt and pepper to taste.
  • Spread the mixture evenly over the vine leaves. Fold the long sides of the vine leaves over and roll up securely from the shorter edge to make neat parcels.
  • Mix the remaining oil, the red wine and water in a saucepan, add the stuffed vine leaves, cover and cook over a gentle heat for about 20 minutes. Remove with a slotted spoon to serve.
  • Fresh vine leaves can be used if they are first blanched in boiling water for 2 minutes, then drained and rinsed in cold water. Remove any stalks.
Calories: 302 kcal
Carbohydrates: 35 g
Protein: 15 g
Fat: 11g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 22 mg
Sodium: 44 mg
Potassium: 553 mg
Fiber: 13 g
Sugar: 8 g
Vitamin A: 29295 IU
Vitamin C: 22 mg
Calcium: 419 mg
Iron: 4 mg
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