Wash and blanch the leaves in boiling water for 2-3 minutes. Remove and refresh in cold water, let drain.
In a bowl, combine all the filling ingredients (spring onions, onions, parsley, dill, mint, rice, salt, pepper, 1/2 of the oil).
Spread out one leaf onto a plate, rough side up.
Place some filling on the stalk end of the leaf.
Fold over the stalk end of the leaf to cover the filling.
Tuck in each side of the leaf,
And continue rolling gently until the filling is completely enclosed into a tight roll.
Cover the bottom of a casserole pot with left over leaves. Place the dolmathakia on the leaves, join side down, packed neatly side by side in rows.
Add the boiling water, the lemon juice, and the rest of the olive oil. Place a plate upside down over the dolmathes, for some weight, place the lid on, and simmer gently till the rice is done.
