Sour Greek Stuffed Grape Leaves with Lemon-Herb Feta

Ingredients:

• 1 jar (16 oz) grape leaves in brine, rinsed and drained
• 1 cup crumbled feta cheese
• 1/2 pound ground lamb
• 1/4 cup cooked white rice
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and freshly ground black pepper to taste
• 1 cup chicken broth
• Lemon wedges for serving

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the feta cheese, ground lamb, cooked rice, parsley, dill, lemon zest, lemon juice, olive oil, minced garlic, salt, and pepper. Mix until well combined.
3. Lay a grape leaf flat on a clean surface, with the veined side facing up. Place about 1 tablespoon of the filling near the stem end of each leaf.
4. Fold the stem end over the filling, fold in the sides, and roll up tightly to enclose the filling. Repeat with the remaining leaves and filling.
5. Arrange the stuffed grape leaves seam side down in a single layer in a baking dish. Pour the chicken broth over the grape leaves.
6. Cover the dish with aluminum foil and bake for 35 minutes, or until the lamb is cooked through and the leaves are tender.
7. Remove from the oven and let cool slightly. Serve warm or at room temperature with lemon wedges on the side.

Nutritional Information

Calories: 220 kcal | Carbohydrates: 8g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 480mg | Potassium: 180mg | Fiber: 1g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg

_{Note: The nutritional information is estimated based on ingredient availability and portion sizes. For exact values, please consult a nutritionist.}