Vine leaves filled with a tasty rice mixture make a delicious starter in Simon Rimmer's version of a Greek recipe
By Simon Rimmer
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 2 tbsp olive oil
  • 4 shallots, finely chopped
  • 1 bunch spring onion, finely chopped
  • 2 cloves garlic, crushed
  • 125 g cooked short grain rice
  • 50 g sultanas
  • 50 g pine kernels, toasted
  • small bunch of dill, finely chopped
  • small bunch of flat leaf parsley, finely chopped
  • juice of 1 lemons
  • black pepper
  • 15-20 vine leaves
  • Greek yogurt, for serving


1. Heat the olive oil in a heavy-based frying pan. Add the shallots, spring onion and garlic. Fry gently for 5 minutes until softened.

2. Remove the pan from direct heat. Mix in the rice, sultanas, pine nuts, dill, parsley and lemon juice and season with salt and freshly ground pepper.

3. Lay out the vine leaves shiny side down. Place about 10g of the rice mixture in the centre of each vine leaf. Roll up each leaf over the rice filling, forming small, neat, tightly-rolled parcels.

4. Chill until serving.

5. Serve with Greek yoghurt.

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