Cypriot Halloumi and Grape Leaf Quinoa Wraps with Dill

Name: Cypriot Halloumi and Grape Leaf Quinoa Wraps with Dill
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 cups (500 g) quinoa, cooked, cooled to room temperature; 12 oz (340 g) halloumi cheese, cut into 8 batons about 3 inches long and ¼ inch thick; 16 leaves grape leaves in brine, rinsed, patted dry; ½ cup (15 g) fresh dill, finely chopped; ½ medium (65 g) red onion, finely diced; ¼ medium (90 g) cucumber, seeded and finely diced; 3 tablespoons (45 ml) lemon juice, fresh; 3 tablespoons (45 ml) extra-virgin olive oil; to taste sea salt; to taste freshly ground black pepper; ¾ cup (180 ml) vegetable oil or light olive oil, for frying; ¼ cup (50 g) crumbled feta cheese (optional)

From the MyKitchenBank Kitchen

Handheld wraps combining the creamy tang of fried halloumi cheese with a fresh, herb-bright quinoa filling, all cradled in tender preserved grape leaves. This Cypriot-inspired dish balances warm, salty cheese against bright dill and lemon notes—ideal as a light lunch or appetizer that can be served warm or at room temperature.

Prep: 25 min
Cook: 20 min
Wait: 10 min
Total: 55 min
Makes: 8 wraps (2 per person)

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Steps

Before you start

Rinse and cook the quinoa ahead if needed, or use pre-cooked quinoa (1 cup uncooked yields ~3 cups cooked)
Have all ingredients prepped and within reach before you begin wrapping
Gently separate grape leaves and pat them dry so they don't tear when rolling

1
Mix the quinoa filling
- In a medium mixing bowl, combine the cooled cooked quinoa, chopped fresh dill, diced red onion, diced cucumber, 2 tablespoons (30 ml) of the lemon juice, 1 tablespoon (15 ml) of the olive oil, and optional crumbled feta.
- Season with sea salt and freshly ground black pepper to taste.
- Stir gently until well combined.
- Taste and adjust seasoning—the filling should taste bright and well-seasoned since the grape leaves and halloumi are both salty.
- Set aside.
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Ready when: Filling is evenly mixed and tastes bright with dill and lemon
Tip: Don't oversalt the filling—the grape leaves, halloumi, and feta (if using) will add plenty of salt.
2
Assemble the wraps
- Lay a rinsed, patted-dry grape leaf on your work surface with the shiny side down and the stem end toward you.
- Place about 3 tablespoons (50 g) of the quinoa filling slightly below the center of the leaf, leaving a 1-inch (2.5 cm) border on all sides.
- Top the filling with one halloumi baton, positioned lengthwise.
- Fold the bottom edge of the leaf up and over the filling, then fold in the left and right sides, and finally roll tightly away from you to seal, like a burrito.
- Place seam-side down on a plate.
- Repeat with remaining grape leaves, filling, and halloumi batons until all 8 wraps are assembled.
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Ready when: All 8 wraps are tightly rolled and seam-side down
Tip: If a grape leaf tears, overlap it with a second leaf before filling. Keep assembled wraps seam-side down so they don't unravel.
3
Heat the oil
- Pour the vegetable or light olive oil into a 9×13-inch (23×33 cm) shallow baking dish or large skillet.
- Place over medium-high heat and let the oil warm until shimmering and a small piece of grape leaf sizzles immediately when touched to it, about 2–3 minutes.
- You want the oil hot enough to gently fry the wraps and warm the halloumi through without burning the grape leaves.
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Ready when: Oil shimmers and a grape leaf piece sizzles on contact
Tip: Test the oil temperature carefully—too hot and the leaves will char; too cool and the halloumi won't crisp and the wraps will absorb excess oil.
4
Pan-fry the wraps
- Carefully place the assembled wraps seam-side down into the hot oil.
- Work in two batches if they don't all fit comfortably with space between them.
- Fry for 3–4 minutes over medium-high heat until the bottom is golden and the grape leaf edges are beginning to crisp.
- Using tongs, gently flip each wrap and fry for another 2–3 minutes on the second side until both sides are golden brown and the halloumi inside feels warm and slightly softened when you press it gently.
- Transfer the cooked wraps to a plate lined with paper towels to drain briefly.
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Ready when: Grape leaves are golden brown on both sides and halloumi is warm and soft to the touch
Tip: Don't move the wraps too early—let them sit undisturbed for the first 3 minutes so they develop a golden crust and don't tear.
5
Finish with lemon and olive oil
- While the wraps are still warm, arrange them on a serving platter.
- Drizzle with the remaining 1 tablespoon (15 ml) of lemon juice and the remaining 2 tablespoons (30 ml) of extra-virgin olive oil.
- Serve immediately while the halloumi is warm and creamy and the grape leaf casing is still tender.
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Tip: The wraps are best eaten right away while warm, but they can also be served at room temperature—the halloumi will be chewy rather than warm and soft.

Good to know

Tips

If your halloumi squeaks loudly when you chew it, that's a sign it's authentic—the high casein content creates that characteristic sound and squeak.
Grape leaves in brine can be quite salty; rinsing removes excess salt and also cools them down so they're easier to handle.
For a more substantial meal, serve the wraps with a simple Greek salad, tzatziki, or a dollop of yogurt mixed with extra dill on the side.
The wraps can also be served cold as part of a mezze platter; just let them cool to room temperature after frying before serving.

Make ahead

The quinoa can be cooked up to 2 days ahead and chilled; bring to room temperature before mixing the filling. The filling itself can be mixed up to 4 hours ahead and refrigerated; assemble and fry the wraps just before serving for best flavor and texture.

Storage & reheating

Serve immediately for the best texture. Leftover cooked wraps can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes to warm through without drying out the grape leaves. Do not freeze, as the halloumi texture will be compromised.

Substitutions

grape leaves in brine → Swiss chard or collard green leaves, blanched for 2 minutes, then patted dry. These will have a slightly different flavor and texture but work well structurally. Adjust cooking time if needed as they may cook faster.
halloumi cheese → thick-cut mozzarella di bufala or high-melting-point cheese like saganaki. Halloumi's high melting point is key to the dish—choose a cheese that holds its shape when heated. Avoid soft cheeses like brie.
fresh dill → fresh mint or a mix of mint and parsley. Dill is iconic in Cypriot cuisine, but fresh mint brings a lighter, brighter note and is also very Cypriot. Use the same amount.
quinoa, cooked → cooked bulghur wheat or short-grain white rice. Both provide similar texture and neutral flavor. Use 3 cups (480 g for bulghur, 500 g for rice) cooked. Quinoa's slight nuttiness is preferred, but these work in a pinch.