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Grape Leaves Stuffed with Creamy Mediterranean Pasta

Baked Bree Recipe by

Grape Leaves Stuffed with Creamy Mediterranean Pasta

A twist on traditional stuffed grape leaves. My vegetarian version is fun, portable, and stuffed with creamy pasta, fresh vegetables, herbs, and feta cheese. A perfect make-ahead appetizer!

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  • Prep Time 45 min
  • Total Time 45 min
  • Servings 20
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Grape Leaves Stuffed with Creamy Mediterranean Pasta


pound box orzo pasta
(6-oz) container Yoplait® Greek plain yogurt
teaspoon lemon zest
tablespoon lemon juice
cup olive oil
clove garlic, minced
teaspoon kosher salt
teaspoon ground pepper
tablespoon fresh basil, chopped
tablespoon fresh mint, chopped
cup feta cheese, crumbled
cup red pepper, diced
cup yellow pepper, diced
cup red onion, diced
(1-pound) jars grape leaves


  • 1 Cook pasta according to package directions, and drain.
  • 2 Mix together yogurt, zest, lemon juice, olive oil, garlic, salt, pepper, basil, and mint.
  • 3 Add pasta, feta cheese, red pepper, yellow pepper, and red onion. Toss to combine. Check for seasonings. Set aside.
  • 4 Drain grape leaves and lay grape leaves on work surface. Add 2 tablespoons pasta salad. Fold stem side up, then sides, and roll like a cigar.
  • 5 Slice on the bias and serve.

Nutrition Information

No nutrition information available for this recipe
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
See Step By Step

Grape Leaves Stuffed with Creamy Mediterranean Pasta  

As prepared by Baked Bree

Sometimes, I get in an appetizer rut. I feel like I make the same thing for every occasion. Over and over again.

How do I change it up? I try a new ingredient and play with it. In this case, I decided to play with grape leaves. I have many Greek friends, and whenever they have a party, there’s always a platter of grape leaves on the table. So I thought that I would give this Greek classic my own twist.

Instead of the traditional meat filling, I went the veg route, and stuffed them with a creamy yogurt based pasta (it’s pretty fabulous on its own too). With pops of color from the peppers and onions, this easy appetizer makes a pretty impressive presentation.

Ready to roll? Sorry, I couldn’t help myself!

Sauce ingredients

Start off my cooking a box of orzo according to the package directions. Drain and set aside. Then in a large bowl, mix together yogurt, lemon zest, lemon juice, olive oil, garlic, salt, pepper, basil, and mint.

Adding cheese and veggies to sauce

Add feta cheese, red peppers, yellow peppers, and red onion.

Adding pasta to sauce

Add pasta and check to make sure that it is seasoned properly. It may need more salt and pepper, even a little more lemon juice. It depends entirely on your taste.

Drained grape leaves

Drain the grape leaves and lay out on your work surface.

Filling inside grape leaf

Add about two tablespoons of pasta. Flip up the stem cover the bottom of the pasta.

Covering the sides

Cover the sides.

Rolled up grape leaf

Roll up like a cigar. If the filling starts to come out the sides, I wrap the filling with two leaves for extra security.

Grape Leaves Stuffed with Creamy Mediterranean Pasta piled up

Chill until you are ready to serve.

Grape Leaves Stuffed with Creamy Mediterranean Pasta, ready to eat

Slice on the bias, and serve. Appetizer boredom…gone!

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