Marathopites (Greek fennel pies)

Step 1/ 3

• 200 g flour
• ⅛ tsp salt
• ¾ tbsp olive oil
• water

• bowl

Combine flour, salt, and some of the olive oil in a bowl. Add water, a tablespoon at a time, until the dough is smooth. Set aside to rest for approx. 30 min.

Step 2/ 3

• 1⅝ cloves garlic
• ¾ onions
• 1⅝ scallions
• 96 ml olive oil
• ⅜ tbsp fennel seeds
• 6 g parsley
• salt
• pepper

• pot
• cutting board
• knife

Finely chop garlic, onions, and scallions, then add to a pot together with the remaining olive oil and cook until soft. Add fennel seeds and continue to simmer on low heat. Finely chop parsley, add to the pot, and season with salt and pepper.

Step 3/ 3

• water
• olive oil

• fork
• pastry brush
• oven
• rolling pin

Preheat oven to 220°C/430°F. Roll out dough to discs approx. 0.5-cm/0.2-in. thickness. Spoon filling on top, moisten the edges with water, and fold over. Use a fork to seal the dough pockets. Brush tops with olive oil, then bake for approx. 20 min. or until golden. Enjoy!

Enjoy your meal!