Recipe for Marathopites – Greek-Style Fennel Pies
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This recipe for marithopites originates on the island of Crete. If you have traditional Raki from Crete, use that instead of the distilled vinegar.
Marathopites Recipe Ingredients:
For the filling
- 2 tablespoons Greek Olive oil
- 1 teaspoon finely minced onion
- 2 cups finely chopped fennel leaves
- Salt, to taste
- Pepper, to taste
- 3 cups all-purpose flour
- 1 cup room temperature water
- 2 1/2 tablespoons Greek olive oil
- 1 1/2 tablespoons white vinegar
- 3/4 teaspoon salt
- Olive oil, to fry the pites (about 1/2 – 3/4 cup)
Pour the olive oil into a skillet and set the heat to medium. Cook the onion for about a minute and then add the fennel leaves. Saute over medium-low until the leaves are cooked. Add salt and pepper to taste and then shut the heat.
Add the flour, water, 2 1/2 tablespoons olive oil, white vinegar, and salt to a bowl. Stir with a wooden spoon or your hands until a smooth dough forms.
Pinch off exactly 1/3 cup of dough using a measuring cup. Form the dough into a ball and then flatten it with a rolling pin. Add 1 tablespoon of the fennel mixture to the center and then create another round of dough using 1/3 cup of dough. Roll it out with a rolling pin and place it over the fennel mixture. Press the edges down with your fingers. Repeat until all the dough and fennel mixture is used.
Add 1/2 – 3/4 cup olive oil to a deep skillet and set the heat to medium. Add one of the pites to the dough and fry until golden brown. This should take about ten minutes. Remove from the skillet and drain on paper towels. Repeat until all the pites are cooked.
This post was written by GreekBoston.com