Kalamata Olive & Feta Stuffed Grape Leaves
These bite-sized parcels offer a burst of Mediterranean flavor. Tender grape leaves are filled with a zesty mixture of briny Kalamata olives, salty feta cheese, and fragrant herbs, creating a complex bitter, sour, and umami profile.
Prep Time
35 min
Difficulty
Easy
Servings
20
Calories
65 kcal
Instructions
- 1
Drain and rinse the grape leaves thoroughly. If they are large, you can cut them in half.
~5 min - 2
Pit the Kalamata olives and roughly chop them. Crumble the feta cheese.
~5 min - 3
Finely chop the fresh dill and parsley.
~3 min - 4
In a small bowl, combine the chopped olives, crumbled feta, chopped herbs, lemon juice, olive oil, and black pepper. Mix well.
~2 min - 5
Lay a grape leaf flat, vein-side up. Place about a tablespoon of the filling near the stem end.
- 6
Fold the sides of the grape leaf over the filling, then roll it up tightly from the stem end towards the tip.
~10 min - 7
Repeat with the remaining grape leaves and filling.
~5 min - 8
Arrange the stuffed grape leaves on a serving plate.
Tips
- If using fresh grape leaves, blanch them in boiling water for 1-2 minutes before using to make them pliable.
- These can be made ahead and stored in an airtight container in the refrigerator for up to 2 days.
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