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Simple Greek Style Cheese Stuffed Grape Leaves

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It’s no secret that Greeks love to stuff ingredients inside of grape leaves. Most of the time, the filling includes a combination of rice, meat, and seasonings, or a vegetarian version that omits the meat. However, those aren’t the only Greek ingredients that taste great inside the grape leaves! You can also stuff them with cheese. You can use any type of cheese, but it really is best if the cheese is meltable. Our version uses a combination of mozzarella, which is meltable and easy to find, and feta.

Simple Cheese Stuffed Grape Leaves Recipe Ingredients:

  • 3/4 cup shredded mozzarella cheese
  • 1/3 cup crumbled feta cheese
  • 1/4 cup Greek olive oil
  • 1 teaspoon dried oregano
  • Salt, to taste
  • Pepper, to taste
  • 40 medium-sized grape leaves
  • Lemon slices (optional)

How to Prepare Simple Cheese Stuffed Grape Leaves:

Place the mozzarella cheese, feta cheese, olive oil, oregano, salt, and pepper in a medium bowl. Stir with a wooden spoon until well combined.

Lay a grape leaf on a flat surface vein side up. Please a portion of the mixture in the center of the leaf (you will use about a teaspoon for each leaf).

Fold the sides in and then roll each grape leaf into a tight, cigar shape. Place each roll face down in a deep pan in a single layer (you may need to use more than one pan). Fill the pan with water so that each of the grape leaves are covered. Sprinkle the top with more salt (to taste) and then top with lemon slices.

Bring the mixture to a boil and simmer for twenty minutes. Add more water if it evaporates throughout the cooking process. Remove the grape leaves from the pan with a slotted spoon and serve with more lemon slices.

PLEASE NOTE: Greek recipes can be slightly different based on a variety of reasons, such as the region of Greece that the recipe is being made in. If you have seen this Greek recipe made another way, please send us an email to greekboston@worldwidegreeks.com and we will evaluate your suggestion. Thanks!

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This post was written by GreekBoston.com