Marathopites - my brother's Fennel Pies

  • 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
  • salt
  • pepper


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!

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