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Lamb or Pork stuffed and wrapped in vine leaves

What can I say about this dish except that if you like the ingredients you will be thrilled by the taste and it is a dish easy to make, you can serve it at buffets, on special occasions and your guests will be thrilled.

Pork slices

The same recipe can be made with boneless lamb or goat meat.

Pork loin stuffed and wrapped in vine leaves

Preparation time : 30′

Baking time : 2 – 2 1/2 hours

Servings: 8 (as a main dish)


  • 1 ½ – 2 kilos boneless pork loin or leg
  • Salt
  • Freshly ground black pepper
  • Oregano
  • 8 – 10 slices bacon
  • Olive oil (about 1 cup)
  • 8 slices halloumi cheese
  • 100 gr. feta cheese crumbles
  • 2 tablespoons mustard
  • 1 onion blended
  • 2 cloves garlic blended
  • 2- 3 tablespoons olive oil
  • 2 tablespoons fresh (chopped) or dried mint
  • 2 tablespoons finely chopped parsley
  • 16 vine leaves boiled
  • 1 cup water
  • Juice of 1 lemon

For garnishing (optional)

  • Various vegetables sautéed, such as mushrooms, onions, carrots, Brussels sprouts etc.


  1. Ask your butcher to cut the meat and to flatten it so that it may be stuffed and rolled. Sprinkle with salt, pepper and oregano.
  2. On a parchment paper lay the vine leave and place the meat on top of them.
  3. Sauté the bacon in a non stick frying pan, without oil.  Drain on kitchen paper.
  4. In a food processor blend the onion and the garlic with a few tablespoons of olive oil and add this on top of the meat.
  5. Place the bacon, halloumi cheese, feta cheese, some mustard and the parsley and mint on top of the meat.
  6. Then roll the meat and put a couple of toothpicks to secure, then wrap with the vine leaves and finally with the paper.
  7. In a baking tin place the potatoes. If they are small, pierce them with a knife and if they are bigger cut into big pieces, add salt, pepper, oregano, lemon juice, oil and water. Place the meat roll in the centre.
  8. Preheat oven at 180 degrees C and bake until the potatoes are ready. Half way through turn the potatoes and add more water if necessary. When done remove paper and remove toothpicks. Allow to cool down before slicing.

Kopiaste and Kali Orexi,

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9 Responses

  1. Sam Sotiropoulos

    Bravo Ivy! This looks delicious. I guess you are still on vacation and this post was set up on autopost? Well, it worked! 🙂

  2. Peter G

    I love the whole concept of this dish Ivy…and that halloumi is just great as a stuffing.

  3. Corinne

    Mmm, Ivy, this looks great! I’ve seen bottle grape leaves and wondered what to use them for other than dolmades… this looks very do-able for us! Now, to find a place i can get haloumi

  4. Lore

    My hubby would instantly fall in love with this recipe. It looks really really good!

  5. Mike of Mike's Table

    Those photos do speak for themselves–this looks like a really delicious dinner!

    Also, I just wanted to let you know, your salt encrusted fish inspired me to finally try my hand at it last night and I’m very glad I did!

  6. Bellini Valli

    I hope with all my heart that you are enjoying your vacation Sis. I have a small pork roast and some halloumi in the fridge and I am definietley trying this one!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  7. Cakelaw

    Wow this is impressive – I bet it tastes terrific too.

  8. Rosie

    Ivy this looks delicious!!

    Rosie x

  9. pixen

    I just made mine last week but I used chicken fillets and grilled peppers and tomatoes. Cut them to strips so i could rolled up easily. I must try your recipes, so yummy…

    Now, I prayed that my grape tree will grow faster with more leaves..LOL.

    Thanks for recipe… stunning as always