Greek Stuffed Grape Leaves Pie

This Greek-inspired Stuffed Grape Leaves Bundt Pie is an elegant, yet easier, take on the classic dolmades. Instead of rolling each grape leaf by hand, this time-saving method layers a savory beef and rice filling into a bundt pan lined with grape leaves, then bakes it to perfection. Topped with a silky avgolemono lemon sauce, it’s a crowd-pleasing dish packed with traditional Greek flavors—perfect for weeknight dinners or holiday gatherings.

Why is dolmadakia pie so good?

Bright, fresh, earthy herbs, Soft, lemony, Melt-in-your-mouth rice, Tangy, tender leafy.

Citrusy, bright and Fresh, luscious, creamy

Lemon gravy.

What ingredients do I need for Greek Stuffed Grape Leaves Pie?

Grape leaves -I use the ones from a jar because I’m not quite lucky enough to have fresh ones. Be sure to rinse the jarred leaves thoroughly, as they’re stored in salt water and can be quite briny. I also cut off the tough stems at the end.

Ground beef – For a vegetarian version, substitute the meat with mushrooms or lentils.

Onion – finely chopped to achieve a sweet and caramelized texture for the filling.

Olive oil -for sautéing the veggies, while adding a rich, delicious flavor.

Arborio –or Carolina rice are my favorite, but you can use basmati for a lighter version.

Salt and black pepper -seasons the meat filling to make sure every bite is perfect.

Fresh mint -chopped to evenly distribute and create a savory yet fresh filling.

Fresh parsley -chopped with the mint for a balance of fresh, bright, earthy herbiness.

Dried oregano -my favorite Greek herb that pairs so well with beef. You can substitute dried or fresh dill if you have it.

Lemon juice -there’s nothing like bright and refreshing, freshly squeezed lemon.

Water -to pour over the dish before putting it in the oven, so the cooking juices can combine and be absorbed by the rice.

What ingredients are needed to make avgolemono gravy?

Chicken broth – this is the base I prefer to use because it enhances the delicious flavor of the lemon sauce. To keep it vegan, you can use water or vegetable broth.

Lemon juice – always freshly squeezed, because the bottled stuff is for cleaning. I can’t tell you how absolutely delicious this lemon sauce is!

Egg yolks -using just the yolks creates the most luscious, dreamy, rich sauce, and there’s no other way to create this.

Cornstarch -helps thicken the sauce, along with the egg yolks, without adding any flavor.

Salt -taste the sauce and add as much as your family likes.

How do I prepare the rice?

Preheat your oven to 400°F (200°C). Rinse the rice under cold water 4 to 5 times until the water runs clear. Soak it in cold water for 10-15 minutes.

Do I cook the vegetables?

In a skillet over medium heat, cook the chopped onions in 1/3 cup of olive oil for about 8 minutes, until they are soft and golden.

Can I cook the beef with the veggies?

Add the ground beef and cook for 5 to 6 minutes, breaking it up, until no pink remains. Season with salt and black pepper.

How do I pull the filling altogether?

Drain the soaked rice and add it to the skillet with 1/2 teaspoon salt and the lemon juice. Stir in 1 cup of water and bring to a boil. Reduce the heat, cover, and simmer for 5 to 6 minutes, or until the liquid is absorbed. The rice will be partially cooked. Remove from heat and mix in the chopped mint, parsley, and oregano.

What’s the best way to layer the things in the bundt pan?

Grease the inside of a Bundt pan (or a pie pan or a 9×13-inch baking dish) generously with olive oil. Line the bottom and sides of the pan with grape leaves, allowing some to hang over the edges. Spoon the rice and beef mixture evenly into the center, then fold the overhanging leaves over the filling to enclose it. Add another layer of grape leaves on top to seal the edges.

Will this work in a different type of pan?

Yes! This grape leaf pie works well in a pie pan, a rectangular baking dish, or a decorative bundt pan. I just love how pretty it looks when you cut the pieces from using the bundt pan. Use what you have, though.

How long do I cook the pie?

Pour 1 cup of warm water and the juice of half a lemon over the top. Drizzle with 1/4 cup olive oil. Bake in the center of the oven for 30-35 minutes. Allow the pie to cool for at least 35 minutes before unmolding to help it release cleanly from the pan.

How do I make the avgolemono gravy?

In a saucepan, bring the chicken broth to a boil. In a bowl, whisk together the egg yolks, lemon juice, and cornstarch until smooth. Slowly add a ladle of hot broth to the egg mixture while whisking constantly to temper. Then, pour the tempered egg mixture into the pot and cook over medium heat for 3 to 4 minutes while stirring continually until thickened. Taste and season with salt as needed. If the sauce is too thick, add a splash more broth to thin it.

What’s the best way to serve Greek stuffed grape leaves pie?

Run a knife around the edges of the bundt pan to release the pie. Invert onto a serving platter. Serve warm, drizzled with avgolemono gravy, or you can serve the gravy on the side in a gravy boat if you prefer. Garnish with lemon wedges. Tzatziki makes a perfect side dish when you serve this bundt as a main course or appetizer.

Can I make this ahead of time?

The filling for this Greek stuffed grape leaves pie can be made a day ahead and stored in the fridge to save time. This will help get dinner on the table even faster!

Do you have more grape leaf recipes?

Ingredients

• 1 pound grape leaves (jarred, rinsed and stems removed)
• 1 pound ground beef
• 1 onion, finely chopped
• 1/3 cup olive oil, plus more for greasing pan and drizzling
• 1 cup arborio or Carolina rice (or use basmati for a lighter version)
• Salt and black pepper, to taste.
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• Juice of 1 lemon
• 1 cup water

For the Avgolemono Gravy

• 2 cups chicken broth
• 2 to 4 tablespoons lemon juice (freshly squeezed)
• 2 egg yolks
• 1 tablespoon cornstarch
• Salt, to taste

Instructions

Preheat your oven to 400°F (200°C).

In a skillet over medium heat, cook the chopped onions in 1/3 cup olive oil for about 8 minutes until soft and golden.

Stir in 1 cup of water and bring to a boil. Reduce heat, cover, and simmer for 5 to 6 minutes until the liquid is absorbed. The rice will be partially cooked.

Grease the inside of a bundt pan (or pie pan or 9x13-inch baking dish) generously with olive oil.

Bake in the center of the oven for 30 to 35 minutes. Allow the pie to cool for at least 35 minutes before unmolding to help it release cleanly.

Make the Avgolemono Gravy

In a saucepan, bring the chicken broth to a boil.

In a bowl, whisk together the egg yolks, lemon juice, and cornstarch.

Slowly add a ladle of hot broth to the egg mixture, whisking constantly to temper.

Pour the tempered egg mixture into the pot and cook over medium heat for 3 to 4 minutes, stirring constantly, until thickened.

To Serve

Serve warm, drizzled with avgolemono gravy and garnished with lemon wedges. Tzatziki makes a perfect side.

Notes

This recipe works well in a pie pan or rectangular baking dish if you don’t have a bundt pan.

The filling can be made a day ahead to save time.

For a vegetarian version, replace the beef with mushrooms or lentils.