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Recipe Category / Savory pies and Tarts

Greek fennel pies – Marathopitakia

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Vegan Diet

    Diet based on vegetables, legumes and green leaves. It excludes foods such as meat, fish, mollusks, dairy products, eggs, honey and their by-products.

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

  • Low in Sugars Diet

    Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as LS can be made when it contains less than 5 gr of sugars per 100 gr of solid food or 2.5 gr of sugars per 100 ml of liquid food.

Greek fennel pies – Marathopitakia

Method

For the dough

  • In a mixer’s bowl add the yeast, the water, and mix with a hand whisk.
  • Add the vinegar, the flour, salt, the olive oil, and beat with the hook attachment at high speed, for 5-6 minutes.
  • Transfer the dough to a greased bowl, cover with plastic wrap, and allow about 1 hour for it to double in volume.

For the filling

  • Place a frying pan over high heat and add 2 tablespoons olive oil.
  • Add the spinach, the fennel leaves finely chopped, salt, pepper, and sauté for 4-5 minutes until wilted. Set aside, in a bowl, to cool.
  • Place a frying pan over medium heat and add the coriander and the fennel seeds. Sauté for 1-2 minutes and transfer to a mortar and pestle. Crush them until powdered and add them to the bowl with the rest of the ingredients.
  • Add the lemon zest and mix.

To assemble

  • Cut the dough into 10 pieces. With a little flour, roll out each dough piece into a thin sheet. Follow the same process for all of the pieces.
  • Divide the filling among the phyllo sheets and fold them like an envelope.
  • Place a frying pan over medium heat and add a little olive oil.
  • Add one of the fennel pies into the pan and cook it for 2-3 minutes on each side until golden and cooked through.
  • Follow the same process for all of the fennel pies, each time adding a little olive oil.
  • Alternatively, bake them in the oven at 200ο C (390ο F) set to fan, for 15-20 minutes.
  • Serve with honey and sesame seeds.
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Nutritional
Chart

Nutrition information per portion

326
Calories (kcal)
16 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

13.0
Total Fat (g)
19 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

1.9
Saturated Fat (g)
10 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

43.0
Total Carbs (g)
17 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

0.6
Sugars (g)
1 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

7.7
Protein (g)
15 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

3.5
Fibre (g)
14 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.53
Sodium (g)
9 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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