2.  Add the rice, salt, pepper, parsley, dill and spearmint and half a 
     glass of water, enough to completely cover the rice.  Bring to a 
     boil and simmer for about 10 minutes, cooking until the water
     is absorbed.

3.  Use a teaspoon portion of the rice mixture required for
     each leaf.  Place each grape leaf with vein side up.  This will 
     allow the outside of the grape leaves to be the smooth side. 
     Place on each leaf the appropriate portion of rice and then fold
     each leaf to make a little parcel.  Begin by folding up the bottom 
     and then each side fold in over the rice, then roll up tightly.

4.  In a large saucepan, add some of the olive oil and a few sprigs 
     of parsley with some of the extra vineleaves.  It is better to 
     cover the surface of the saucepan with some vineleaves to 
     avoid burning of the dolmades during cooking.  Then place the 
     vineleaves one close to each other in a neat layer.  Sprinkle
     with a little salt and alternating direction place a second layer. 
     Repeat with a third layer and place a small heavy flat plate on 
     top of them in order to prevent them from opening.  Add the 
     remaining oil, 2 cups boiling water and the lemon juice.  Cook 
     over low heat for about 20 to 30 minutes, adding a little water 
     as needed to keep leaves covered.  Since the rice stuffing has
     been cooked, you need just enough time to allow the leaves to 
     cook thoroughly and turn a darker green color.  The grapeleaves are
     served at room temperature with strained 
     yogurt.  Enjoy!

5.  There are several variations of stuffed grape leaves throughout 
     the Mediterranean region and we will include others on this 
     website. I have made two other versions myself.  My family 
     enjoys Middle Eastern grapeleaves stuffed with rice and meat, 
     as well as, a vegetarian one with tomatoes, parsley and onion.