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Marathopites (Greek fennel pies)

Marathopites (Greek fennel pies)

Based on 3 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!"

Difficulty

Easy 👌

Preparation

30 min

Baking

20 min

Resting

30 min

Ingredients

2Servings
200 g
flour
tsp
salt
108 ml
olive oil (divided)
1⅝ cloves
garlic
¾
onions
1⅝
scallions
tbsp
fennel seeds
6 g
parsley
water
salt
pepper
olive oil
MetricImperial

Utensils

bowl, pot, cutting board, knife, fork, pastry brush, oven, rolling pin

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How-To Videos

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How to cut an onion

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How to cut green onions

Nutrition per serving

Cal845
Fat55 g
Protein11 g
Carb76 g
  • Step 1/ 3

    • 200 g flour
    • 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
    • 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!

    Marathopites (Greek fennel pies)

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