comfort

Spinach and Feta Stuffed Dolmades

Name: Spinach and Feta Stuffed Dolmades
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb grape leaves; 10 oz frozen spinach; 4 oz feta cheese; 2 tbsp olive oil; 1 tsp dried oregano; 1 tsp garlic powder; 0.5 cup lemon juice; 1 cup vegetable broth

Craving Greek flavors but too tired for complex prep? These stuffed leaves are your cozy shortcut.

Total: 45 min
Prep: 20 min
Cook: 25 min
Serves: 4
Difficulty: easy
Calories: 165
Cost: $/serving

If you're craving that rich, Mediterranean comfort but don't have the energy to spend hours rolling and simmering every single leaf, these dolmades are your best friend. We've simplified the filling to a hearty spinach and feta mix that packs all the flavor of traditional Greek cooking into one simple preparation. They are incredibly satisfying, slightly earthy, and feel like a warm hug in dinner form. You can make a big batch tonight and enjoy them for lunch tomorrow—the ultimate win for a tired weeknight.

Ingredients

1 lb grape leaves — fresh or jarred (rinsed)
10 oz frozen spinach — thawed and squeezed dry
4 oz feta cheese — crumbled
2 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
0.5 cup lemon juice
1 cup vegetable broth

Method

1 Preheat your oven to 375°F. In a large mixing bowl, combine the drained spinach, crumbled feta, oregano, garlic powder, and a pinch of salt.
2 Place a grape leaf flat. Place a spoonful of the spinach mixture in the center. Roll it up tightly like a small burrito or cigar.
3 Arrange the rolled leaves in a 9x13 baking dish, seam-side down so they stay closed.
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4 In a small bowl, whisk together the olive oil, lemon juice, and vegetable broth. Pour this over the leaves.
5 Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes to set the flavors.

Variations

Add Extra Crunch — Stir in 1/4 cup of toasted pine nuts or chopped nuts into the filling for extra texture.
Faster Prep — Skip the rolling and toss everything together as a rustic traybake if you're running out of time.

Notes

If using jarred grape leaves, make sure to rinse them thoroughly under cold water to remove excess salt before rolling.

Equipment that helps

9x13 baking dish — Provides enough space to layer the leaves so they don't stick and cook evenly.
Mixing bowl — Makes it easy to incorporate all your dry spices and fats into the spinach first.