Dolmadakia Gialantzi with dill & spearmint (Stuffed Vine Leaves)

“Dolmadakia is a perfect meze, that can accompany all the dishes in a festive table. They are tasteful and absolutely healthy as a main dish on their own. They come from Minor Asia, therefore they are called “gialantzi”, which means fake, that is without meat. The emigrants from Minor Asia brought them to Greece. Today dolmadakia is a well known dish all over the world.”


  • 60 grape leaves, fresh or jarred
  • 1/2 + 1/2 cup Extra virgin olive oil
  • 1 bunch spring onions
  • 2 cups glace rice
  • 6-7 sticks dill
  • 3 sticks fresh spearmint chopped
  • 2 lemons (juice)
  • Vegetable stock or water
  • Salt, black pepper freshly grated


Saute the onions in a cup of hot oil. Add the rice and continue. Add the dill, the spearmint, the juice from one lemon, salt, pepper and stir.
Put the vine leaves in boiling water (if fresh). Line 4-5 leaves on the bottom of the pot. Put some filling in the edge of the leave. Wrap every leave folding the sides to the middle and roll.
Place them tightly in a round set in the pot with the roll seam side down. Pour the rest of the olive, lemon and the stock to cover them. Put a heavy plate over them and boil in low heat for about 35 min. Serve with yogurt or tzatziki.
Servings 5