1. Cut off the stems from the vine leaves, rinse them, and boil in hot water for 3–4 minutes. Drain in a colander.

2. To prepare the filling, heat the olive oil in a non-stick pot and sauté the onion. Add the ground pork and stir until it browns and cooks through. Add the tomato paste and stir at the bottom of the pot to release its aromas. Add the grated tomatoes and simmer for 4–5 minutes until the sauce thickens. Add cinnamon, salt, pepper, dried mint, and lemon juice. Stir and add the rice and parsley. Mix well and let the filling cool.

3. Place a vine leaf on a large plate, shiny side down. Add one tablespoon of filling near the stem. Fold the leaf once, then fold in the sides tightly and continue rolling into a firm cylinder. Repeat with the remaining vine leaves.

4. Line the bottom of a pot with a few vine leaves. Arrange the koupepia seam-side down in layers. Drizzle with olive oil, lemon juice, and hot water. Cover with a few more vine leaves and place a plate on top to weigh them down.

5. Bring to a boil, reduce heat, and simmer for 30–40 minutes or until all the water is absorbed. Serve with fresh lemon.