Step 1

We wash and drain the vine leaves.

Step 2
We set a large pan over medium heat and add 1/4 of the olive oil. Once hot, we add the onion and cook, stirring occasionally until softened for 8-10 minutes.

Step 3
We add the rice and cook, stirring constantly, for 4 minutes. We add 1 cup water and cook for 5 minutes. We add the spring onions, dill, parsley, and mint and  remove from the heat and season with salt, pepper and lemon zest. We set aside until fully cooled.

Step 4
We place 2-3 vine leaves on the bottom of a large pot and the used lemons to avoid burning of the dolmadakia and to add extra lemony flavour.

Step 5
We place one vine leave at a time on a plate (bottom-side up with the glossy side facing the plate). We place a generous tablespoon of filling in the center of each leaf, then fold the left and right sides over the filling and last the tip of the leaf. We place the roll, seam side down, in the lined pot in a circular manner. We continue with the remaining leaves and filling, placing them tightly together in the pot and continuing onto a second layer as necessary.

Step 6
We place the pot on the stove and add 1 1⁄3 cups boiling water, the lemon juice, and the remaining ½ cup of oil. We bring to a simmer over medium heat, then lower the heat to medium-low and cover the pan; we cook until the rice is tender and the leaves are very tender, about 40 minutes.

Step 7
We serve the dolmadakia with a topping of slices of lemon, capers, spring onions and dill, with pieces of smoked eel or with Greek strained yogurt.