Grapeleaves Recipe

Rinse and pat grape leaves

Remove grape leaves from the jar, separate them and rinse under cold water to remove brine. Gently pat dry with paper towels and trim any thick stems. If leaves are large, cut each leaf in half lengthwise so pieces are sandwich-friendly.

Prepare rice (if not pre-cooked)

If you don't have cooked rice ready, cook 1/2 cup of uncooked long-grain rice according to package directions to yield about 1 cup cooked. Let cool to warm or room temperature.

Make filling

In a mixing bowl combine the cooked rice, crumbled feta, Greek yogurt, chopped mint, chopped parsley, diced cucumber, lemon zest, lemon juice, 1 tablespoon olive oil, black pepper, and 1/2 teaspoon kosher salt. Stir until evenly combined. Taste and adjust salt or lemon as needed. The mixture should be moist but not runny.

Assemble grape-leaf parcels for sandwich

Lay a grape leaf flat, shiny side down. Place about 2 tablespoons of filling across the center of each leaf (adjust so each leaf contains roughly equal filling). Fold the sides of the leaf over the filling and roll tightly like a small burrito to create a compact parcel. Repeat until you have 12 parcels. If leaves were cut, use slightly less filling per piece.

Warm rolls or pita: Preheat a skillet over medium heat. Lightly brush the cut sides of rolls or the interior of pita halves with 1 teaspoon olive oil. Toast in the skillet, cut side down, 1–2 minutes until just golden and warmed. Remove from heat.

Prepare vegetables: Arrange baby arugula or mixed greens, sliced tomato and sliced red onion so they are ready for assembly.

Open each warmed roll or pita half. Spoon about 3 tablespoons of any remaining filling into the bottom of each bread as a base (if you have leftover filling).

Place 3 grape-leaf parcels (or the number that fits comfortably) into each roll or pita, arranging them so the seam is down and parcels stay in place.

Top the parcels with a small handful (about 1/2 cup) of arugula or mixed greens, 1/4 cup sliced tomato and a few slices of red onion. Sprinkle with the optional extra crumbled feta and squeeze a little lemon juice if desired.

Close the sandwich and press gently to compact. If desired, wrap in parchment or foil to hold shape for serving or transport.

Cut sandwiches in half if using rolls, or serve pita pockets whole. Serve immediately with lemon wedges alongside. These are best eaten the same day; refrigerated leftovers can be stored up to 48 hours (assemble fresh if possible).