+
0 (0)

Categories: Appetizers, Grilled, Quick and easy, Vegetarian

Grilled feta in grape leaves

Grilled feta in grape leaves
Rick Loomis / Los Angeles Times

In the beautiful economy of the forest -- or the urban backyard garden -- leaves are nature's brilliant cookware. Banana leaves can be cut down to make plates or unfurled into wrappers perfect for steaming fish on a low-slung grill. ... Read more

Total time: 45 minutes | Serves 4
Note: Adapted from "Mediterranean Harvest" by Martha Rose Shulman. Soak the skewers in water while you're assembling the feta and grape leaves.
  • 16 grape leaves packed in brine
  • 8 ounces firm feta, cut into 16 (1-inch) squares
  • Best quality olive oil for brushing
  • Wooden skewers for grilling

Step 1Carefully 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.

Step 2Place 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.

Step 3Run a skewer through the middle. Fill all the leaves, placing four stuffed leaves on each skewer. Brush the packets lightly with olive oil.

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

Each serving:
161 calories; 9 grams protein; 4 grams carbohydrates; 0 fiber; 12 grams fat; 9 grams saturated fat; 51 mg. cholesterol; 1,089 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Classic elotes
Causa limeña (Mashed potato patties with chicken salad)
Sweet pea and wasabi dip
Apple and Spinach Salad (Ensalada de Manzana y Espinaca)