Greek Recipes with Vine Leaves
Vine leaves are deeply rooted in Greek culinary tradition. For generations, they have been used to prepare dolmades – tender leaves filled with rice, herbs, and sometimes meat, then gently simmered with olive oil and lemon. From the vegetarian rolls served cold as meze, to hearty versions enriched with minced meat and avgolemono sauce, dolmades are a true symbol of Greek hospitality.
On this page you will find a collection of authentic Greek vine leaf recipes, each explained step by step. Whether you are looking for a light appetizer for summer, a festive dish for family gatherings, or a rich and comforting meal, you’ll discover plenty of inspiration here.
Click on a recipe below to jump directly to it.
-
Vegetarian Dolmades with Pine Nuts & Currants
-
Cretan-Style Bulgur Dolmades
Greek Style Dolmades with Rice and Herbs
Introduction
Dolmades are one of the most beloved dishes in Greek cuisine, often served as part of a meze platter. This vegetarian version is filled with rice, onions, dill, and mint, simmered in lemony olive oil. The result is tender vine leaves bursting with fresh Mediterranean flavors.
👥 Servings & Timing
-
Serves: 6
-
Prep time: 50 minutes
-
Cook time: 60 minutes
-
Total time: 1 hour 50 minutes
📝 Ingredients
For the rolls:
-
300 g vine leaves (fresh or jarred, rinsed)
-
200 g short-grain rice
-
2 medium onions, finely chopped
-
80 ml olive oil (plus extra for drizzling)
-
20 g fresh dill, chopped
-
10 g fresh mint, chopped
-
1 tsp salt
-
½ tsp black pepper
For cooking liquid:
-
Juice of 2 lemons
-
300 ml hot water
-
1 tbsp olive oil
👩🍳 Instructions
Step 1 – Prepare vine leaves
Blanch fresh leaves for 2–3 minutes or rinse jarred leaves to remove excess brine.
Step 2 – Make the filling
Heat half the olive oil in a pan. Sauté onions until soft, add rice, stir 2–3 minutes. Add 150 ml hot water and cook until half absorbed. Mix in dill, mint, salt, pepper. Let cool.
Step 3 – Rolling
Place a leaf shiny side down. Add 1 tsp filling, fold in sides, and roll tightly. Repeat with remaining leaves.
Step 4 – Arrange in the pot
Line bottom of a pot with spare leaves. Arrange stuffed vine leaves seam-side down in layers.
Step 5 – Cooking
Mix lemon juice, 300 ml water, and 1 tbsp olive oil. Pour over rolls, cover with a plate to weigh them down. Simmer gently for 55–60 minutes until rice is tender.
Step 6 – Serve
Cool completely. Serve cold as meze, drizzled with olive oil and lemon wedges.
Greek Style Dolmades with Meat (Dolmades me Kima)
Introduction
Dolmades me Kima is the hearty version of the Greek classic. Instead of only rice and herbs, the filling contains minced meat (usually lamb or beef) mixed with rice and spices. Traditionally, this dish is served warm and pairs perfectly with tangy avgolemono sauce.
👥 Servings & Timing
-
Serves: 6–7
-
Prep time: 60 minutes
-
Cook time: 75 minutes
-
Total time: 2 hours 15 minutes
📝 Ingredients
For the rolls:
-
350 g vine leaves (fresh or jarred)
-
250 g minced lamb or beef
-
150 g rice
-
2 onions, finely chopped
-
80 ml olive oil
-
2 tbsp parsley, chopped
-
1 tsp dried oregano
-
1 tsp salt
-
½ tsp black pepper
For cooking liquid:
-
400 ml chicken stock
-
1 tbsp olive oil
👩🍳 Instructions
Step 1 – Prepare vine leaves
Rinse or blanch the leaves until tender.
Step 2 – Make the filling
Combine minced meat, rice, onions, parsley, oregano, salt, pepper, and olive oil. Mix well.
Step 3 – Rolling
Place a vine leaf shiny side down. Add 1 tsp filling, fold sides, roll tightly. Repeat.
Step 4 – Arrange in the pot
Line pot with spare leaves, place rolls seam-side down. Cover with chicken stock.
Step 5 – Cooking
Weigh down with a plate and simmer for 70–75 minutes.
Step 6 – Serve
Serve warm with avgolemono sauce or fresh lemon wedges.
Greek Style Dolmades Avgolemono (Egg-Lemon Sauce)
Introduction
One of the most iconic Greek comfort foods, dolmades avgolemono combines stuffed vine leaves with a creamy, tangy egg-lemon sauce. The sauce makes the dish richer and transforms dolmades into a warm main course instead of just meze.
👥 Servings & Timing
-
Serves: 6
-
Prep time: 60 minutes
-
Cook time: 75 minutes
-
Total time: 2 hours 15 minutes
📝 Ingredients
For the rolls:
-
300 g vine leaves
-
250 g minced lamb or beef
-
200 g rice
-
2 onions, finely chopped
-
3 tbsp parsley, chopped
-
1 tsp oregano
-
2 tbsp olive oil
-
Salt & pepper
For avgolemono sauce:
-
2 eggs
-
Juice of 2 lemons
-
200 ml hot broth from dolmades
👩🍳 Instructions
Step 1 – Prepare vine leaves
Rinse jarred leaves in cold water or blanch fresh leaves for 2–3 minutes until soft.
Step 2 – Make the filling
Combine minced meat, rice, onions, parsley, oregano, salt, pepper, and olive oil. Mix thoroughly.
Step 3 – Rolling
Place a vine leaf shiny side down, add 1 tsp filling, fold in the sides and roll tightly. Repeat with all leaves.
Step 4 – Cooking
Line the bottom of a pot with spare vine leaves. Arrange stuffed leaves seam-side down. Cover with water/stock, weigh down with a plate, and simmer for 70 minutes.
Step 5 – Prepare avgolemono sauce
Whisk eggs until frothy, slowly add lemon juice. Gradually temper with hot broth (taken from the pot) while whisking constantly.
Step 6 – Serve
Pour the avgolemono sauce over the hot dolmades and serve immediately.
Greek Style Vegetarian Dolmades with Pine Nuts & Currants
Introduction
This vegetarian recipe, often served during fasting periods, uses rice enriched with pine nuts and currants. The slight sweetness of the fruit balances perfectly with herbs and spices, making it one of the most luxurious versions of dolmades.
👥 Servings & Timing
-
Serves: 6
-
Prep time: 55 minutes
-
Cook time: 65 minutes
-
Total time: 2 hours
📝 Ingredients
For the rolls:
-
300 g vine leaves
-
200 g rice
-
2 onions, finely chopped
-
40 g pine nuts
-
30 g currants or raisins
-
80 ml olive oil
-
2 tbsp dill, chopped
-
1 tsp cinnamon
-
1 tsp salt
-
½ tsp pepper
For cooking liquid:
-
Juice of 2 lemons
-
250 ml water
-
1 tbsp olive oil
👩🍳 Instructions
Step 1 – Toast nuts
Lightly toast pine nuts until golden.
Step 2 – Prepare filling
Sauté onions, add rice, pine nuts, currants, cinnamon, salt, and pepper. Add 150 ml water, cook until absorbed. Stir in dill.
Step 3 – Roll
Fill and roll vine leaves tightly.
Step 4 – Cook
Arrange in pot, cover with lemon-water, weigh down with a plate, simmer for 65 minutes.
Step 5 – Serve
Serve cold as a meze with olive oil drizzle.
Greek Style Cretan-Style Dolmades with Bulgur
Introduction
On Crete, bulgur often replaces rice in dolmades, giving a nutty and hearty texture. This vegetarian version is lighter and often served at room temperature with lemon wedges and extra olive oil.
👥 Servings & Timing
-
Serves: 5
-
Prep time: 45 minutes
-
Cook time: 60 minutes
-
Total time: 1 hour 45 minutes
📝 Ingredients
For the rolls:
-
250 g vine leaves
-
200 g fine bulgur
-
2 onions, finely chopped
-
70 ml olive oil
-
2 tbsp mint, chopped
-
1 tbsp oregano
-
1 tsp salt
-
½ tsp pepper
For cooking liquid:
-
Juice of 1 lemon
-
200 ml water
-
1 tbsp olive oil
👩🍳 Instructions
Step 1 – Prepare bulgur
Soak bulgur in warm water for 15 minutes.
Step 2 – Make filling
Sauté onions in olive oil, add bulgur, herbs, salt, pepper. Mix well.
Step 3 – Roll
Stuff vine leaves with 1 tsp filling each and roll.
Step 4 – Cook
Arrange in pot, pour over lemon-water, weigh down with plate. Simmer 60 minutes.
Step 5 – Serve
Serve at room temperature with lemon wedges.