Place the onion and green onions in a pot or pan and let them boil with a little water. When the water evaporates, add half of the olive oil and sauté until they get a little color.

In a deep bowl, mix the sautéed onions, rice, dill, mint, and juice from one lemon.

Blanch the grape leaves in plenty of salted water for 5 minutes. Drain them and cut off the stems. Take each leaf and fill it with the prepared mixture. Place a teaspoon of filling on each leaf, or more if you prefer larger dolmadakia. Roll them by folding the sides over the filling and then rolling them up.

Line the bottom of the pot with any leaves that are damaged and cannot be rolled, and place the dolmadakia in rows in the pot, starting from the edge and moving towards the center. Make as many layers as needed and cover them with a plate for weight. Pour the remaining olive oil, water, and juice from one or two more lemons over them.

After the first strong boil, reduce the heat and let them simmer until done. Remove the weight and the plate, add a little more lemon juice if you prefer the dolmadakia more sour, and let them cool in the pot. Serve with lemon slices, accompanied by sheep's yogurt if you are not fasting.