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Prep Time
10 mins
Total Time
45 mins
12 pieces


3 tbsp
long grain white rice
45 mL
jarred grape leaves, drained
1 tbsp
olive oil
15 mL
1/3 cup
finely chopped onion
75 mL
clove garlic, minced
4 oz
feta cheese, crumbled
125 g
3 tbsp
toasted pine nuts
45 mL
1 tbsp
finely chopped fresh dill
15 mL
1 tsp
finely grated lemon zest
5 mL
1 tbsp
lemon juice
15 mL


Step 1

Cook rice in 3 cups (750 mL) boiling water for 15 min. until tender but still toothsome. Drain and reserve. Rinse grape leaves under cold running water. Drain and dry well with paper towels. Set aside.

Step 2

Heat oil in skillet over medium heat. Cook onion and garlic 3 to 5 min. until softened. Stir in cooked rice. Remove from heat; cool completely.

Step 3

Stir feta, pine nuts, dill, lemon zest and lemon juice into rice mixture. Lay grape leaves on clean work surface. Divide rice mixture in centre of leaves. Fold in sides of grape leaf over filling, then fold up bottom edge of leaf and roll up to enclose filling completely. Place rolls, seam-side down, in steamer. Steam 5 to 6 min., until grape leaves are soft and filling is warmed through.


Substitute grape leaves with lightly steamed Swiss chard or Savoy cabbage.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 piece)
4 g
Saturated Fat:
1 g
4 g
1 g
10 mg
190 mg
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