Feta and Lamb-stuffed Grape Leaves

Ingredients

 * ¾ pound ground lamb or beef
 * 2 tablespoons finely chopped onion
 * 1 clove garlic, minced
 * ½ cup crumbled feta cheese (2 ounces)
 * 1 tablespoon snipped fresh mint or oregano or ½ teaspoon dried oregano, crushed
 * ¼ teaspoon pepper
 * ½ of a 16-ounce jar grape leaves (20 leaves), drained and well rinsed
 * olive oil
 * lemon wedges

Directions

 * 1) In a medium skillet cook ground lamb or beef, onion, and garlic over medium heat until lamb is no longer pink.
 * 2) Remove from heat; drain off fat.
 * 3) Stir in feta cheese, mint or oregano, and pepper.
 * 4) Set aside.
 * 5) Place a grape leaf on a clean work surface, shiny side down and stem end toward you.
 * 6) Place 1 level tablespoon of filling about ½ inch from the bottom edge of each leaf.
 * 7) Fold the sides of the leaf over the filling, overlapping slightly.
 * 8) Starting at the bottom edge, roll up the leaf and place, seam side down, in a 2-quart square microwave-safe baking dish.
 * 9) Repeat with remaining leaves and filling.
 * 10) Cover the baking dish and chill until needed or heat and serve immediately.
 * 11) To heat, add 1 tablespoon water to the baking dish.
 * 12) Brush grape leaf bundles lightly with olive oil.
 * 13) Cover and micro-cook on 100% power for 4 to 5 minutes or until heated through, turning dish once.
 * 14) Serve immediately with lemon wedges.