Greek Dolma Aka Stuffed Grape Leaves

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“My first experience tasting these luscious morsels was many years ago when we lived in San Jose, California. One of my co-workers brought Stuffed Grape Leaves to work one day for me to try. I was hooked! The original version of this recipe was posted on Posted for ZWT 2010.”
1hr 15mins
25-35 rolls

Ingredients Nutrition


  1. Because these leaves are packed in brine it is important to rinse them well in warm water before using.
  2. Separate the most perfect leaves from those which are imperfect.
  3. Line the bottom of a glass baking dish with the imperfect leaves.
  4. It is okay to line several layers.
  5. These imperfect leaves act as a cushioning layer for the stuffed rolls and will be discarded after baking.
  6. Mix stuffing ingredients thoroughly.
  7. Place a grape leaf vein side up and stem end toward you on the counter. Near the base put 1 heaping teaspoon of stuffing.
  8. Fold both sides over stuffing and roll up from the base end to the tip.
  9. It is important to roll them tightly so that they don't become unrolled while cooking them.
  10. Lay the rolls very close to each other in rows.
  11. It is okay to make several layers if necessary.
  12. Pour in warm water that will barely cover the first layer.
  13. .
  14. Cover dish and bake in oven at 350 degrees about 45 minutes.

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