Add the vine leaves in a pot with boiling water and simmer them for 2-3 minutes. Drain them using a strainer, remove any stems they may have with a knife and set aside. Same process applies to both fresh or canned vine leaves.

Filling: In a medium pot add the olive oil, onions and spring onions, and sauté them in a medium heat for about 8 minutes until they caramelise.

Continue by adding the grated zucchini, parsley, dill, grated tomato, lemon juice, rice, salt, pepper and warm water. Stir them and let them simmer for 5 minutes. Once done, set aside for 10 minutes to allow the rice to soak any remaining water.

Prepare a large pot by adding a layer of vine leaves (you can use any broken ones) and a few slices of lemon at the bottom.

Assembly: Place a vine leaf in a flat surface with its shiny side downwards and the nerves facing upwards.

Add a tablespoon of filling in the centre of the leave. For smaller leaves, reduce the amount of filling to avoid filling excess when wrapping.

Start wrapping by folding the wider side of the leave until you’ve covered the filling.

Continue by folding the sides inwards.

And finalise by rolling up the remaining leave.

Place each ‘dolmadaki’ at the bottom of the pot with the folded end facing down, and create a circular row. Make sure to arrange them tightly so they don’t open while cooking. Depending on the pot size, you may have to stack multiple layers.

Pour the olive oil, salt and pepper, and add enough warm water to cover the ‘dolmadakia’.

To avoid them from floating, place a plate on top of them, close the pot’s lead and simmer them for 40 minutes in medium heat.