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Grilled feta in grape leaves

Time 45 minutes
Yields Serves 4
Grilled feta in grape leaves
1

Carefully unroll the grape leaves and rinse well under cold water. Blanch the leaves, a few at a time, in boiling water for 6 to 8 minutes until slightly softened. Remove to a bowl of cold water, then drain and pat dry.

2

Place a leaf on the work surface, vein side up and stem facing you. Snip off the stem. Center a square of feta on the leaf. Fold the bottom up over the feta, then fold in the sides and roll up tightly, tucking in the sides as you go.

3

Run a skewer through the middle. Fill all the leaves, placing four stuffed leaves on each skewer. Brush the packets lightly with olive oil.

4

Grill over high heat, turning often, until the grape leaves are crisp and the cheese inside is bubbling, about 4 minutes. Serve immediately.

Adapted from “Mediterranean Harvest” by Martha Rose Shulman. Soak the skewers in water while you’re assembling the feta and grape leaves.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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