World Flavors Cookbook

Marathopita

Cretan fennel pie — wild fennel tops mixed with olive oil and wrapped in a thin, unleavened dough. The most rustic of Cretan pitas.

Cuisine: Greece

Ingredients

• 400g wild fennel tops (or fennel fronds), chopped
• 1 onion, diced
• 3 tbsp olive oil
• 2 eggs
• Salt and pepper
• For dough: 300g flour, 150ml water, 3 tbsp olive oil, salt

Instructions

1. Make dough: mix flour, oil, water, and salt to a smooth dough. Rest 20 minutes.
2. Mix fennel with onion, olive oil, eggs, salt, and pepper.
3. Divide dough into 2 balls. Roll each very thin.
4. Place one sheet on an oiled baking tin.
5. Spread fennel filling.
6. Cover with second sheet. Seal edges.
7. Score top. Brush with olive oil.
8. Bake at 190C for 25-30 minutes until golden.