Marathopites (Greek fennel pies)

Too few ratings

“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 👌
30
min.
Preparation
20
min.
Baking
30
min.
Resting

Ingredients

Servings:-5+
500 g flour
¼ tsp salt
270 ml olive oil (divided)
4 cloves garlic
onions
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
Protein
11g
Fat
55g
Carb
76g

Step 1/3

  • 500 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 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!