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The adventures of a lazy person. 1st of August. In Athens. With lazy-stuffed-vine leaves.

August 1, 2011

It takes courage but I will confess.

I will confess the whole truth to you.

I am not in the mood.

In the mood to cook.


And then eat it.

You know, it’s really hot down here.

I get sweat.

I’m tired.

Exhausted, I’d dare say.

And a little bit, bored.

On one hand.


But on the other hand…

…I cook easy and quick stuff.

…I make ice creams and sorbets.

…I eat lots of sweet summer fruits

…I call friends to just sit and enjoy summer hot nights at the balcony

…along with cicadas’ and crickets’ song –sometimes a deafening one, but great too

…we eat the easy-quick stuff,

…drink whatever comes along

…a little chit chat

…lots of laugh


By the series “kitchen’s notebooks”, volume “Classics and easy” by Nana Darioti


That’s the amount of the ingredients as given in the book.

I made half of the dose for a medium pyrex.

  • ½ kg vine leaves fresh of from a jar
  • 2 cups rice Carolina or glossy (for risotto)
  • 2 cups finely chopped onions
  • ½ cup olive oil
  • 1 fresh finely chopped tomato
  • 1 tbsp fresh chopped mint or 2 tbsp dry one
  • 1 tbsp fresh chopped dill or fennel
  • 1 tbsp fresh chopped parsley
  • Juice from 1 or 2 lemons
  • Salt, pepper


  1. Prepare the vine leaves: whether they are fresh either from a jar, you have to steam them in boil water for 2-3’ –which means put them in the boiling water for just the few minutes above. If the leaves are fresh, make them a “bath” with lots of water and vinegar before steaming. After steaming, drain them and let them aside.
  2. Prepare the filling: in a pan with 2-3 tbsp of olive oil, brown rice, onions, herbs, tomato, salt and pepper for 5’.
  3. Preheat the oven at 356ο F. In a medium pyrex, place vine leaves all over the bottom and the sides of the pyrex leaving no gaps.
  4. Pour the filling all over the leaves and cover it with the rest of the leaves just like making a pie –turn the leaves that hang out of the pyrex in.
  5. Pour all over the rest of the olive oil –and some more if you want to-, the lemon juice and water –all the liquids must reach until the middle of the pyrex.
  6. Put over the “pie” one or two heatproof plates so as to keep the vine leaves down to their place and put the pyrex’s lid on –If it doesn’t have any, cover it with aluminium foil so as not the leaves dry.
  7. Bake it for 35-40’ until there are no liquids left and the rice is baked. If needed, add some more water and bake a few minutes more.
  8. It is delicious at room temperature or even cold along the day after with a big spoon of strained yogurt.

You might also like:

Fennel pies with preserved fish roe

Blites (greens) with fresh tomato, onion, garlic and olive-vinegar sauce

2 Comments leave one →
  1. August 30, 2011 10:40 pm

    Oh this is just an amazing idea! I might try it! I usually make stuffed cabbage leaves but when I tried rolling all the small vine leaves! OMG! So much work! (Still worth it tough, so delicious!) I like this fix! Makes it real for vine leaf rolls to happen more often on our table. 🙂

    • August 31, 2011 11:43 am

      exactly! they taste the same and they are really easy and less time consuming to make!

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