Marathopites (Greek fennel pies)

Name: Marathopites (Greek fennel pies)
Prep time: 1800 s
Cook time: 1200 s
Total time: 3000 s
Yield: 5 Servings
Cuisine: greek
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

Too few ratings

Anina

“These filled, doughy pockets are light and tasty just as they are, but you can also enjoy them with salads or meats. Kali orexi! Want to publish your own recipe? Send it to community@kitchenstories.com”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-5+

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

How-To Videos

Utensils

bowl
pot
cutting board
knife
fork
pastry brush
oven
rolling pin

Nutrition per serving

Cal
845

Protein
11g

Fat
55g

Carb
76g

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!