Home
Recipes
Entertain
Stuffed vine leaves with dill cream

A pan of stuffed vine leaves with toasted nuts on the side

Stuffed vine leaves with dill cream

Name: Stuffed vine leaves with dill cream
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 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

Lulu Grimes

Save recipe

Serves 4

Easy

Prep: 5 mins

Cook: 5 mins - 10 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Ready in under 30 minutes, this summery starter pairs fried vine leaves with a quick and creamy dill sauce. Serve with plenty of crusty bread for mopping-up

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Cauliflower fritters with lemon and capers

A star rating of 0 out of 5.0 ratings

Mushroom pâté

A star rating of 5 out of 5.14 ratings

Grilled vegetable antipasti

A star rating of 5 out of 5.1 rating

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

Ingredients

Nutrition

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

Nutrition: per serving

kcal414
fat37.1g
saturates16.7g
carbs12.9g
sugars3g
fibre3.5g
protein5.3g
salt1.1g

Method

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.

Discover more delicious ways with dill

Cured wild sea trout, with grilled peas and a dressing made from fermented pea pod juice and dill oil

Authors

Lulu GrimesManaging editor

Visit us on Twitter

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating