Posted on Thu, Sep. 4, 2008
2. Place 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.
3. Run a skewer through the middle. Fill all the leaves, placing four stuffed leaves on each skewer. Brush the packets lightly with olive oil.
4. Grill over high heat, turning often, until the grape leaves are crisp and the cheese inside is bubbling, about 4 minutes. Serve immediately.
-
Adapted from Mediterranean Harvest by Martha Rose Shulman (Rodale Books, 2007)
Soak the skewers in water while you're assembling the feta and grape leaves.
161 calories; 9 grams protein; 4 grams carbohydrates; 0 fiber; 12 grams fat; 9 grams saturated fat; 51 milligrams cholesterol; 1,089 milligrams sodium.
Flourish
today's 
