Village-Style Cretan Dolmadakia Recipe: Stuffed Wine Leaves
Small and delicately wrapped, dolmadakia—also known as dolmades—are a favorite dish in Crete. These stuffed vine leaves can be served as a first course, a meze, or a main meal. They’re equally enjoyable hot or cold, plain or with a spoonful of yogurt or tzatziki. This dolmadakia recipe is so easy that you’ll surely make it more than once!
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A Taste of Crete, Wrapped in a Leaf
In villages across Crete, families continue to prepare dolmadakia traditionally—wrapping tender vine leaves around a rice and herb mixture.
This dish, known across Greece as dolmades, is rooted in home cooking and seasonal ingredients. It often appears as a first course, but is just as commonly served as the main part of a weekday meal or in a meze round in many tavernas.
The origins of dolmadakia are complex and reflect Crete’s history.
Just like much of Greece, Crete was under Ottoman rule for centuries, and many culinary traditions were introduced during that time. The dish was likely brought by the Ottomans and adapted over generations.
It’s also possible that dolmadakia became popular throughout Greece after the population exchange following the Greco-Turkish War in 1922, when many people of Greek origin were expelled from Asia Minor and resettled in Greece, bringing their food traditions with them.
The more elaborate versions of dolmadakia, especially in northern Greece and Asia Minor, often include pine nuts and raisins.
The Cretan variation, however, is simpler and more rustic. It highlights fresh herbs, good olive oil, and rice, allowing each ingredient to stand on its own. This is the version still made in many homes on the island today… and the one I cook too!
How to Prepare the Vine Leaves
Before making dolmadakia, you need to prepare the grape leaves. Ready-to-use leaves are available in jars or vacuum-sealed packages, but you can also pick them fresh if you have access to grapevines—something still common in many Cretan households.
To prepare fresh leaves:
- Select leaves
Choose young, soft grape leaves about the size of your hand. Avoid tough or overly large ones.
- Rinse
Wash them well under cold running water to remove any dust or residue.
- Blanch
Bring a large pot of salted water to a boil. Add the leaves and simmer them for 3 to 5 minutes. You’ll know they’re ready when their color changes from bright green to a yellow-brown shade.
- Dry
Transfer to a colander or clean kitchen towel and allow them to dry completely.
- Store
Stack them flat and store them in a sealed container in the fridge for up to a week. For longer storage, freeze them in portions or preserve them in brine.
If using canned or jarred grape leaves, rinse them thoroughly to remove the brine and proceed with the recipe.
Preparing Dolmadakia, Step by Step
Making Cretan dolmadakia is a process that rewards patience and care, and once you’ve done it a few times, it becomes really easy.
Start by preparing your grape leaves—either fresh from the vine or from a jar. If you’re using fresh leaves, they need to be blanched briefly in salted water until their color changes from bright green to a muted olive tone—this softens them and makes them pliable enough for wrapping. Canned leaves should be rinsed well to remove any brine.
The filling is simple but full of fresh flavor. Aromatic herbs (dill, parsley, and mint) are mixed with grated onions, uncooked rice (traditionally short-grain like Arborio), lemon juice, and a generous amount of extra virgin olive oil.
This mixture isn’t cooked in advance—the rice cooks slowly inside the leaves as everything simmers together, absorbing flavor from the herbs and the lemony cooking broth.
Once your leaves are ready and your filling is mixed, the wrapping begins. You place a spoonful of the rice mixture at the base of each leaf. The vein of the vine leaf should be facing upwards. Fold in the sides, and roll it up snugly, not too tightly, as the rice will expand during cooking.
The rolled dolmadakia are then arranged tightly in layers inside a wide, shallow pot.
You will then place a plate on top to keep them from unrolling and gently simmer in water, olive oil, and a bit of salt.
Some add a peeled potato or a zucchini to the pot, which adds depth of flavor (I do many times!). They can be served alongside the dolmadakia with a drizzle of olive oil or set aside.
After about 20 minutes of gentle cooking, the dolmadakia are ready. You can serve them warm with a dollop of Greek yogurt or cooled completely.
These little bites are humble, but satisfying. Dolmadakia is often the perfect reminder that, on Crete – and everywhere – a few good ingredients, handled with care, can produce something truly tasty!
Village-Style Cretan Dolmadakia Recipe
Ingredients
- 200 grams fresh or canned grape leaves
- 1 cup onion grated (use both yellow and spring onions for added flavor)
- 1/2 cup fresh dill chopped
- 1/2 cup fresh parsley chopped
- 1 cup olive oil extra virgin
- 1/2 cup fresh lemon juice
- 1/2 cup white rice I prefer Arborio
- 2 tbsp fresh mint to taste chopped
- Salt and pepper to taste
Optional:
- 1 large ripe tomato grated
Instructions
Prepare the leaves:
- If using fresh leaves, boil them for 5 minutes in salted water and drain. If using packaged leaves, rinse them well to remove the brine.
Make the filling:
- Combine the grated onions, dill, parsley, rice, mint, lemon juice, ¾ of the olive oil, salt, pepper, and optional grated tomato in a large bowl.
- Stir until the mixture is evenly blended.
Roll the dolmadakia:
- Lay a grape leaf shiny side down. Place a small spoonful of the filling at the base.
- Fold in the sides and roll up tightly. Repeat with the remaining leaves and filling.
Layer in the pot and cook:
- Line the bottom of a large pot with a few unused or torn leaves. Arrange the rolled dolmadakia in layers, placing them seam-side down.
- Pour in 2 cups of water and the remaining olive oil. Add a pinch of salt.
- For extra flavor, you can include a whole peeled potato and a zucchini to cook with the dolmadakia. They’ll absorb the broth and can be served alongside.
- Place a heatproof plate on top of the dolmadakia to keep them in place.
- Bring to a gentle boil, then reduce heat and simmer for about 20 minutes, until the rice is cooked.
Serve:
- Let them cool slightly. Serve warm with Greek yogurt or tzatziki. They also hold up well when cooled and refrigerated.
Notes
- Each Cretan dolmadaki contains approximately 82 calories with the optional grated tomato included.
Tips for Serving at a Party
Dolmadakia make a great addition to a shared table or buffet. Here are some ways to serve them at gatherings:
- Make them ahead of time
They hold their shape and taste even better after a few hours or overnight in the fridge.
- Plating
Arrange them in neat rows or circles on a large platter. Garnish with fresh dill, lemon slices, or mint leaves.
- Dipping sauces
Offer small bowls of tzatziki, Greek yogurt, or a lemon and olive oil dressing.
- Toothpicks or cocktail forks
Make them easy to grab and eat without utensils.
What to Serve with Dolmadakia
To build a full spread, consider pairing dolmadakia with:
- Greek yogurt, fava, or tzatziki
- Kalamata olives and feta cheese
- Fresh pita or crusty bread
- A tomato and cucumber salad with oregano
- A dry white wine like Assyrtiko or Sauvignon Blanc
Dolmadakia may take a bit of time to prepare, but the method is straightforward and the result is rewarding. In Crete, making them is often a shared task—a chance for family or friends to gather, talk, and cook together.
With just a few fresh ingredients and some care in the wrapping, you can bring a traditional Cretan dish to your kitchen.
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Recipe for Dolmadakia
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
