Marathopites (Greek fennel pies)
Difficulty
Easy 👌30
min.
Preparation
20
min.
Baking
30
min.
Resting
Ingredients
| 500 g | flour |
| ¼ tsp | salt |
| 270 ml | olive oil (divided) |
| 4 cloves | garlic |
| 2 | onions |
| 4 | scallions |
| 1 tbsp | fennel seeds |
| 15 g | parsley |
| water | |
| salt | |
| pepper | |
| olive oil |
Metric
Imperial
Utensils
- bowl
- pot
- cutting board
- knife
- fork
- pastry brush
- oven
- rolling pin
Nutrition per serving
Cal
845
845
Protein
11 g
11 g
Fat
55 g
55 g
Carb
76 g
76 g
Step 1/3
- 500 g flour
- ¼ tsp salt
- 2 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
- 4 cloves garlic
- 2 onions
- 4 scallions
- 240 ml olive oil
- 1 tbsp fennel seeds
- 15 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!
in Berlin