Try our stuffed vine leaves recipe then check out our chicken kofta, spanakopita and more meze ideas.

Cook's tips to make stuffed vine leaves:

  • Use a nice-looking hob-to-table pan with a board underneath to make the starter – it both looks good and saves on the washing-up.
  • You can buy Cooks & Co vine leaves stuffed with rice from the olive shop.

Stuffed vine leaves recipe


  • 75g mascapone
  • 4 tbsp double cream
  • 1 tsp dill or Seggiano semi-fresh dill
  • 1 jar or tin of stuffed vine leaves (you'll need 8-10)
  • 2 tbsp olive oil
  • flat-leaf parsley leaves
  • 2 tbsp toasted pine nuts


  • STEP 1

    Mix the mascarpone, double cream and dill. Drain the jar or tin of stuffed vine leaves – you will need 8-10.

  • STEP 2

    Heat the olive oil in a heavy pan over a medium heat. Squash each stuffed vine leaf to flatten it and make it burst a little, add to the hot oil and fry for a couple of minutes or until a little crisp, then turn over and fry the other side.

  • STEP 3

    Leave in the pan until ready to eat, then warm gently, add some spoonfuls of the dill cream, scatter with chopped flat-leaf parsley and the toasted pine nuts. Serve with some bread for mopping up and the remaining dill cream.


Lulu GrimesManaging editor

Alternative vegetarian starters


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating