Marathopites (Greek fennel pies)

Name: Marathopites (Greek fennel pies)
Prep time: 30 min
Cook time: 20 min
Total time: 80 min
Yield: 5 Servings
Cuisine: greek
Ingredients: 4 cups flour; 0.25 tsp salt; 1.25 cups olive oil (divided); 4 cloves garlic; 2 onions; 4 scallions; 1 tbsp fennel seeds; 0.5 oz parsley; water; salt; pepper; olive oil

Based on 3 ratings

Anina

feinbaeckerin.blogspot.com

“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
11 g

Fat
55 g

Carb
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!