The Greek stuff grape leaves (dolmades) with everything from ground meats or poultry to minced seafood to a thick avgolemono sauce, and they serve them as appetizers, main courses and even cold picnic snacks. My Greek grandfather loved nothing more than the warm lamb dolmades, elaborate feta and cucumber salad and pita bread that my gradmother would serve at large family Sunday suppers, and while I do add beef to my stuffing for a more interesting flavor, this recipe is a good approximation of what I remember as a youngster. 

Brined grape leaves are available in jars at most fine markets, and if they're too salty for your taste, simply rinse them in warm water before stuffing.