Feta and Olive Stuffed Dolmades

Instructions

1. 1

   If using jarred grape leaves, rinse them under cold water and drain. If using fresh, blanch them in boiling water for 1 minute, then rinse with cold water and pat dry. Discard any tough stems.

   ~10 min
2. 2

   Cook the Arborio rice according to package directions, but slightly undercook it by 2 minutes. Drain any excess water and let it cool.

   ~15 min
3. 3

   In a mixing bowl, combine the cooked rice, crumbled feta cheese, pitted and chopped Kalamata olives, chopped fresh dill, lemon juice, 1 tablespoon of olive oil, salt, and black pepper. Mix well.

   ~5 min
4. 4

   Lay a grape leaf flat with the shiny side down. Place about 1 tablespoon of the filling near the stem end.

5. 5

   Fold the sides of the grape leaf over the filling, then roll it up tightly from the stem end towards the tip to form a compact cylinder.

   ~15 min
6. 6

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

   ~5 min
7. 7

   Arrange the stuffed dolmades seam-side down on the prepared baking sheet.

   ~2 min
8. 8

   Drizzle the remaining 1 tablespoon of olive oil over the dolmades and pour the 1 cup of water around them on the baking sheet.

   ~1 min
9. 9

   Bake for 20-25 minutes, or until the grape leaves are tender and slightly browned.

   ~25 min
10. 10

    Let cool slightly before serving.

    ~5 min