Add ½ cup of GEVOO to a large pan. Sauté onions (green and white), parsley, and dill about 8-10 minutes.
Add rice and cook for 2 minutes. Shut off fire and add mint, salt and pepper.
Coat the bottom of a large non-stick pot with GEVOO. Cover the bottom of the pot with the smallest leaves or any leaves that have broken from grapevines. Add bay leaf.
Separate your grape leaves, and arrange the back of the leaves (shiny, pretty side) facing down.
Add 1 tablespoon of filling at the bottom of a leaf. Roll up (away from you) to make the shape of an egg roll. Tuck in the ends to enclose filling in dolmatha by gently pressing them inwards. Place the rolls around the circumference of the pot stacking them gently.
Continue rolling each leaf until all your filling has been used up or you run out of leaves. Pack dolma closely together in the pot to hold shape while cooking.
Cover with 4 pieces of sliced lemon moons and lemon zest.
Add cup of warm water, lemon juice and remainder of GEVOO.
Cover with a plate, and pot cover once it starts to boil lower heat to boil 45 minutes to 1 hour.
*You can serve hot, cold and room temperature.