auroracoor1
Member
I have seen various "stuffed" leaf-type dishes in Greek cuisine, and I am realizing that the filling is always pretty similar. The two common ones I see are grape leaves (delicious in early summer when I can pick the leaves) and cabbage.
I noticed that there are other types of "leaves" that can be used. I think someone says they often use Swiss chard? What else can be used? I love every type of dish in this category. Thanks!
I noticed that there are other types of "leaves" that can be used. I think someone says they often use Swiss chard? What else can be used? I love every type of dish in this category. Thanks!