Photo of Stuffed Grape Leaves by WW

Stuffed Grape Leaves

PersonalPoints™ per serving
Total Time
1 hr 40 min
45 min
55 min
This low-calorie Greek and Middle Eastern favourite is the perfect make-ahead starter for company — especially when teamed up with lemon wedges and plain yogurt.


Uncooked white rice

½ cup(s)

Table salt

½ tsp(s)

Grape leaves

8 oz, jarred

Olive oil

2 tsp(s)

Pine nuts

2 tbsp(s)

Uncooked shallot(s)

5 medium, chopped

Dried currants

¼ cup(s)

Fresh parsley

¼ cup(s), fresh, chopped

Mint leaves

1 tbsp(s), or dill, fresh, chopped or 1 tsp dried mint or dill

Black pepper



  1. Cook rice according to package directions, using 1/2 teaspoon of salt. Meanwhile, rinse grape leaves under cold water; set aside. Preheat oven to 350°F.
  2. Heat 1 teaspoon of oil in a small pan. Add pine nuts and cook until they begin to turn golden, about 2 minutes. Add shallots and cook until they just begin to brown, about 3 minutes. Combine rice, pine nut mixture, currants, parsley, mint and pepper.
  3. Place 1 grape leaf, vein side up, on a clean, flat surface. Top the widest part of leaf with a rounded tablespoon of rice mixture; roll up like an envelope. Place leaf seam side down in a 10 x 10 x 2-inch casserole dish that's been filled with 1 cup of water; repeat until all leaves are used. Drizzle remaining 1 teaspoon of oil over stuffed leaves. Bake, covered, to heat through, about 30 minutes. Remove stuffed leaves with slotted spoon and serve warm or at room temperature. Yields about 5 stuffed leaves per serving.