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Vine leaf wrapped feta


  • Soak the vine leaves and bamboo skewers in cold water for about 1 hour. Then drain the leaves, pat them dry with a clean tea towel and cut out any stalks.
  • Arrange the orange slices on individual plates. Scatter the red onion, fennel and olives over the top and set aside.
  • Then place a piece of feta on each vine leaf, top with a pinch of oregano and wrap up as you would an envelope.
  • Repeat the process with the remaining vine leaves, feta and oregano.
  • Put 4 rolls on a workbench and insert 2 skewers crossways. Spray well with oil and cook on a lightly oiled preheated grill or BBQ.
  • To serve, sprinkle a little oil and vinegar over the salad and top with the skewers.


  • 32 vine leaves
  • 4 oranges, peeled & finely sliced
  • 2 red onions, very finely sliced
  • 1 fennel bulb, very finely sliced
  • 12 pitted black olives
  • feta cheese, sliced
  • fresh oregano leaves
  • olive oil spray
  • extra virgin olive oil
  • sherry (or red wine) vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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