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wrapped in vine leaves

by Elias Mamalakis


icon_person 6 people     icon_person 40 minutes


Plunge the vine leaves into salted, hot boiling water for 3 to 4 minutes. Rinse quickly with cold running water so that the leaves maintain their green color. Spread the vine leaves on an absorbent towel to dry.

Clean the sardines, removing the head and the guts. Season with a pinch of kosher salt and place the fish in a colander for 10 minutes to drain.

Wrap the sardines in the vine leaves (each sardine in one leaf). If the vine leaves are big cut them in the middle.

Place the stuffed vine leaves in a baking pan and baste with olive oil. Preheat the oven to 180° for 10 to 15 minutes and start baking.

Accompany the dish with Greek salad and Santorini PDO wine.


1kg fresh sardines
1 teacup olive oil
kosher salt
300g tender vine leaves

Elias Mamalakis is the editor in chief of the Greek edition of “Olive” Magazine — one of the most renowned gastronomy magazines in Europe — and the host of the famous TV show, “Boukia kai Sychorio” (“So Delicious“), which was voted TV Programme of the Year 2006 in Cannes.
Elias is highly active on promoting sustainable seafood. He is the co-writer of a book on fish fauna in Greece, and is supporting the production of a documentary about overfishing.

Sardine’s story

Learn more about sardines and other stories beneath your plate.