Name: Dolmadakia (Greek Stuffed Grape Leaves)
Prep time: 1 h 45 min
Cook time: 1 h
Total time: 2 h 45 min
Cuisine: Greek
Ingredients: 1 jar grape leaves in brine (about 60 leaves) or 50–60 fresh grape leaves; Water for rinsing or blanching; 1 cup medium-grain white rice; 6 scallions, finely chopped; 1/4 cup fresh dill, finely chopped; 2 tbsp fresh mint, finely chopped; 1/4 cup fennel fronds, finely chopped; 1/2 tsp sea salt; Freshly ground black pepper; Juice of 1 lemon (for filling); 1/4 cup extra virgin Greek olive oil (for filling); 1/4 cup extra virgin olive oil (for cooking); 1–2 cups vegetable broth or water; Juice of 1 lemon (for finishing); Extra grape leaves for lining the pot

Jump to Recipe·Print Recipe

I love how Dolmadakia (Greek Stuffed Grape Leaves) bring together simple Mediterranean ingredients in such an elegant and satisfying way. These tender grape leaves are wrapped around a fragrant filling of rice, scallions, and fresh herbs, then gently simmered with olive oil and lemon until perfectly soft and bright with flavor.

Dolmadakia (Greek Stuffed Grape Leaves)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 jar grape leaves in brine (about 60 leaves) or 50–60 fresh grape leaves

Water for rinsing or blanching

1 cup medium-grain white rice

6 scallions, finely chopped

¼ cup fresh dill, finely chopped

2 tablespoon fresh mint, finely chopped

¼ cup fennel fronds, finely chopped

½ teaspoon sea salt

Freshly ground black pepper

Juice of 1 lemon

¼ cup extra virgin Greek olive oil

¼ cup extra virgin olive oil

1–2 cups vegetable broth or water

Juice of 1 lemon

Extra grape leaves for lining the pot

Directions

I start by rinsing the jarred grape leaves under cold water and draining them well. When I use fresh grape leaves, I blanch them in boiling water for 1 minute and then move them straight into an ice bath so they cool quickly. After that, I drain them and set them aside.

In a large bowl, I combine the raw rice, chopped scallions, dill, mint, fennel fronds, sea salt, black pepper, lemon juice, and olive oil. I mix everything thoroughly so the herbs and seasonings are evenly distributed through the rice.

Next, I lay one grape leaf shiny-side down on a clean surface and place about 1 teaspoon of filling near the base. I fold the bottom over the filling, tuck in the sides, and roll it tightly into a small cylinder. I repeat this until all the filling and leaves are used.

I line the bottom of a large pot with extra grape leaves, which helps prevent sticking and protects the delicate rolls while they cook. Then I arrange the dolmadakia tightly in neat layers inside the pot.

To keep the rolls secure, I place a heatproof plate upside down on top of them. I pour in enough vegetable broth or water to just cover the dolmadakia, then drizzle olive oil and lemon juice over the top.

I cover the pot and simmer everything gently over low heat for 45 to 60 minutes, until the rice is tender and the leaves are soft. Once they are done, I remove the pot from the heat and let the dolmadakia cool right in the pot before serving.

Servings and timing

I get 40 servings from this recipe, which makes it ideal for gatherings, mezze platters, or meal prep.

Prep Time: 105 minutes

Cooking Time: 60 minutes

Total Time: 165 minutes

Yield: 40 servings

Calories: 45 kcal per serving

Variations

I sometimes change the herb mixture depending on what I have available. Parsley adds a fresh grassy note, while a little extra mint makes the filling taste even brighter. When I want a slightly richer texture, I use a bit more olive oil in the filling. For a more citrus-forward version, I add extra lemon juice before serving. I also like serving dolmadakia with a side of vegan yogurt sauce, tahini-lemon sauce, or plain lemon wedges for an extra layer of flavor.

Storage/Reheating

I store leftover dolmadakia in an airtight container in the refrigerator for up to 4 days. I find that they taste especially good after resting, since the flavors continue to develop. For reheating, I place them in a covered pan with a splash of water or broth and warm them gently over low heat. I avoid overheating them so the grape leaves stay tender and the rice does not dry out. When I want to serve them in a more traditional way, I often enjoy them cold or at room temperature straight from the fridge.

FAQs

Can I use fresh grape leaves instead of jarred ones?

I can absolutely use fresh grape leaves. I just blanch them briefly in boiling water and cool them in an ice bath before filling and rolling them.

Why do I need to place a plate on top while cooking?

I use a heatproof plate to keep the dolmadakia tightly in place. This helps prevent them from unrolling while they simmer.

Can I make dolmadakia ahead of time?

I find this recipe works very well as a make-ahead dish. I often prepare it a day in advance because the flavor becomes even better after resting.

How do I know when the dolmadakia are done?

I check that the grape leaves are tender and the rice inside is fully cooked. If the rice still feels firm, I let them simmer a little longer with a bit more liquid if needed.

Can I freeze dolmadakia?

I can freeze them, although I prefer them fresh or refrigerated for the best texture. If I freeze them, I let them cool completely first and store them in a freezer-safe container, then thaw them in the refrigerator before reheating.

Conclusion

I think Dolmadakia (Greek Stuffed Grape Leaves) are one of the most beautiful examples of how simple ingredients can create something truly memorable. The tender grape leaves, aromatic rice, fresh herbs, olive oil, and lemon come together in a dish that feels light, comforting, and full of Mediterranean character. Whether I serve them as part of a mezze spread, an appetizer, or a light snack, they always bring a classic Greek touch to the table.

📖 Recipe:

Dolmadakia (Greek Stuffed Grape Leaves)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 165 minutes
Yield: 40 servings
Diet: Vegan

Print Recipe

Description

Dolmadakia are tender grape leaves wrapped around a fragrant filling of rice, scallions, and fresh herbs, then gently simmered with olive oil and lemon. This classic Greek mezze is bright, aromatic, and delicious served chilled or at room temperature.

Instructions

Rinse jarred grape leaves under cold water and drain well. If using fresh grape leaves, blanch them in boiling water for 1 minute, then transfer to an ice bath to cool quickly. Drain and set aside.
In a large bowl, combine the raw rice, chopped scallions, dill, mint, fennel fronds, sea salt, black pepper, lemon juice, and olive oil. Mix thoroughly until the ingredients are evenly combined.
Lay one grape leaf shiny-side down on a clean surface. Place about 1 teaspoon of filling near the base of the leaf. Fold the bottom over the filling, tuck in the sides, and roll tightly into a small cylinder.
Repeat the process until all filling and grape leaves are used.
Line the bottom of a large pot with extra grape leaves to prevent sticking. Arrange the rolled dolmadakia tightly in layers inside the pot.
Place a heatproof plate upside down on top of the rolls to keep them from unrolling during cooking.
Pour in enough vegetable broth or water to just cover the dolmadakia. Drizzle olive oil and lemon juice over the top.
Cover and simmer gently over low heat for 45–60 minutes, until the rice is tender and the grape leaves are soft.
Remove from heat and allow the dolmadakia to cool in the pot before serving.