Vine Leaf Pie with Bulgur & Vegetables

Vine Leaf Pie with Bulgur & Vegetables


In a deep frying pan put the olive oil together with the onions, peppers, zucchini for 2 minutes to shine over medium heat, quench with wine and add the oatmeal, mix well to shine and put the pulp and broth. Stir, lower the heat and allow all the liquid to absorb.

Remove from the heat, add the herbs, check the salt and pepper, stir and leave to cool.

In an oiled pan of 24 cm, spread half the vine leaves, pour the filling, flatten the surface with a spoon and cover the pie with the remaining leaves.

Sprinkle with a little olive oil, cover the pie with a greaseproof paper and aluminum foil and bake in a preheated oven at 180o C for 25 minutes, take it out of the oven and uncover it. Continue baking for another 10 minutes and it is ready.

Tip: We can add 2 tbsp to the filling. raisins and a tbsp. roasted pine nuts.
  • Time 50'
  • Ingredients 12
  • Portions 4


16 Vine leaves Palirria
For the stuffing:
150 gr. bulgur
1 chopped onion
2 chopped spring onions
100 gr. chopped colored peppers
1 chopped zucchini
1 tbsp. tomato paste
1 shot of white dry wine
500 ml vegetable broth
1 bunch mixture of aromatic herbs (mint, parsley, dill)
6 tbsp. olive oil
Salt Pepper