Omathies with Feta and Spinach

Ingredients

• 1 jar grape leaves, drained (about 40 leaves) 1 jar grape leaves, drained (about 40 leaves)
• 200g (7 oz) feta cheese, crumbled 200g (7 oz) feta cheese, crumbled
• 200g (7 oz) fresh spinach, blanched and chopped 200g (7 oz) fresh spinach, blanched and chopped
• 1/4 cup fresh dill, chopped 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil 1/4 cup olive oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 6g
• Carbohydrates (total, sugars): 7g, 2g
• Protein: 7g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the crumbled feta cheese, chopped spinach, dill, mint, parsley, olive oil, lemon juice, lemon zest, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Carefully remove the grape leaves from the jar and rinse them under cold water to remove any excess brine. Pat them dry with a paper towel.
3. 3.
   Take one grape leaf and place it flat on a clean surface, vein side up. Trim off the stem if necessary.
4. 4.
   Spoon about 1 tablespoon of the feta and spinach mixture onto the center of the leaf.
5. 5.
   Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly into a neat cylinder shape.
6. 6.
   Repeat the process with the remaining grape leaves and filling.
7. 7.
   Place the stuffed grape leaves in a large pot, seam side down, in a single layer. If needed, stack them in multiple layers, separated by a layer of grape leaves.
8. 8.
   Pour enough water into the pot to cover the grape leaves. Place a heatproof plate on top of the grape leaves to keep them submerged.
9. 9.
   Bring the water to a boil, then reduce the heat to low and simmer for 30 minutes.
10. 10.
    Remove the pot from the heat and let the stuffed grape leaves cool in the cooking liquid.
11. 11.
    Once cooled, transfer the Omathies to a serving platter and refrigerate for at least 1 hour before serving.
12. 12.
    Serve chilled or at room temperature as an appetizer or part of a mezze platter.

Treat your ingredients with care...

• Grape leaves — Rinse the grape leaves thoroughly under cold water to remove any excess brine and to reduce their saltiness.
• Feta cheese — Use high-quality feta cheese for the best flavor and texture. Crumble the cheese into small pieces for easy incorporation into the filling.
• Spinach — Blanch the spinach in boiling water for a few seconds, then transfer it to an ice bath to stop the cooking process. Squeeze out any excess water before chopping.

Tips & Tricks

• If fresh grape leaves are available, blanch them in boiling water for a few seconds to soften them before using.
• Add a squeeze of fresh lemon juice over the Omathies before serving to enhance the flavors.
• Serve with a side of tzatziki sauce for a refreshing and tangy dip.
• These stuffed grape leaves can be made ahead of time and refrigerated for up to 3 days.
• Experiment with different herbs and spices to customize the filling according to your taste preferences.

Serving advice

Serve the Omathies as an appetizer or part of a mezze platter. Arrange them on a platter and garnish with fresh herbs such as dill or mint. Serve chilled or at room temperature for the best flavor.

Presentation advice

Arrange the stuffed grape leaves neatly on a platter, placing them seam side down for an attractive presentation. Drizzle a little olive oil over the top and garnish with lemon slices or fresh herbs for an extra touch of elegance.