Feta and sundried tomato spinach dolmades

    35 minutes

    A creamy sundried tomato, basil and feta filled spinach dolmade, served on a bed of rocket leaves.

    Otago, New Zealand
    1 person made this

    Makes: 20 Dolmades

    • 300g cream cheese
    • 200g feta cheese
    • 2 Tbsp fresh chopped basil
    • 1½ Tbsp finely chopped garlic
    • 20 spinach leaves
    • 5 chopped almonds
    • 10 chopped sundried tomatoes
    • olive oil

    Preparation:20min  ›  Cook:5min  ›  Extra time:10min cooling  ›  Ready in:35min 

    1. Mix together cream cheese, feta, sundried tomatoes, basil and garlic. Stir until creamy but firm, with no lumps.
    2. Blanch the spinach leaves; preheat oven grill to medium
    3. Wrap a dollop of each cheese mix in each spinach leaves.
    4. Brush Olive Oil onto each wrap
    5. Sprinkle chopped almonds on the top of each wrap, or alternately roll them in the almonds
    6. Grill dolmades until slightly crispy on top
    7. Leave to cool for 10mins
    8. Serve on fresh rocket leaves
    9. Enjoy and please provide feedback

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    I loved making this up, nom nom. A bit fiddly though  -  19 Feb 2010