- 1/2 kilo all purpose flour
- 1/4 cup olive oil
- 1/4 cup raki (or ouzo, vodka)
- 1 cup hot water
- 1/2 tsp salt
- 1 bunch fennel leaves
- 3 spring onions
- 1/4 fennel bulb
- 1/2 bunch chervil
- 3 Tbsp olive oil
In a bowl, mix flour, olive oil, raki, water, salt.
Knead with your hands to make a dough.
Shape it into a ball and let it rest for 30 minutes.
In a blender mash fennel leaves, fennel bulb, spring onions and chervil. Add salt and pepper.
Divide dough into 20 small balls. With a floured rolling pin press each ball into a thin round 18-20cm diameter.
Divide and spread the fennel filling on the 10 rounds. Add a few drops of water around the edges, cover with the rest 10 rounds and press the edges to seal.
Heat a non stick pan and drizzle with olive oil.
Cook fennel pies both sides until crispy.
Cook them individually adding each time a few drops of olive oil in the pan.
Enjoy Marathopites warm or at room temperature!