Prepare the vine leaves: If fresh: blanch for 2 minutes in boiling water, then drain. If preserved: rinse well to remove excess brine.
Prepare the filling: Sauté the chopped onions in 4 tbsp olive oil until translucent. Add the rice and stir for 2–3 minutes. Add the spring onions and herbs, season with salt and pepper, then remove from heat. The filling should remain semi-cooked (it will finish cooking in the pot).
Roll the vine leaves: Place one vine leaf on a flat surface, veins facing up. Add 1 tsp filling near the stem side. Fold the sides and roll tightly into a cylinder. Repeat until all filling is used.
Cooking: Line the bottom of a pot with a few vine leaves. Arrange the stuffed vine leaves in layers, tightly packed in circles. Pour in the remaining olive oil and lemon juice. Add enough water to just cover them. Place a plate on top to keep them in place. Simmer over low heat for 45–50 minutes, until the rice softens.
Serving: Allow to rest for at least 20 minutes before serving. Serve with extra lemon wedges and strained Greek yogurt on the side.
