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!
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.
Add feta cheese, red peppers, yellow peppers, and red onion.
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.
Drain the grape leaves and lay out on your work surface.
Add about two tablespoons of pasta. Flip up the stem cover the bottom of the pasta.
Cover the sides.
Roll up like a cigar. If the filling starts to come out the sides, I wrap the filling with two leaves for extra security.
Chill until you are ready to serve.
Slice on the bias
, and serve. Appetizer boredom…gone!
More Mediterranean Recipes