Marathopites (Greek Fennel Pies)

12 60 205
Ingredients Minutes Calories
Prep Cook Servings
30 min 30 min 12
Marathopites (Greek Fennel Pies)
Health Rating

Ingredients


3 cup Wheat flour, whole wheat (for the dough)
1 cup Water, filtered (room temperature,for the dough)
2 1/2 tbsp Extra virgin olive oil (for the dough)
1 1/2 tbsp Vinegar, white (or raki, for the dough)
3/4 tsp Kosher salt (for the dough)
2 cup Fennel fronds (chopped fine, for filling)
1 cup Spinach (chopped fine, or dandelions, vleeta, mustard greens – any wild greens, for filling)
1/2 cup White onion (finely minced, for filling)
1/2 cup Mint, fresh (chopped, for filling)
1/2 cup Parsley, fresh (chopped, for filling)
1/4 cup Extra virgin olive oil (for filling)
3/4 cup Grape seed oil (for frying (1 tbsp per pancake))

Instructions


1.   Cut the stalks from the fennel bulb, then snip off the fennel fronds/leaves from their stems and chop them very finely. Add these to a medium size bowl and then add whatever additional greens and fresh herbs, all finely chopped. 

2.   Sauté the onions over low heat in 1/4 cup olive oil until soft and almost translucent. Add the fennel fronds/leaves, greens, herbs and salt to the pan. Stir well to combine all ingredients and warm filling over low heat for just 5 minutes to release the oils and aromas of the fennel and herbs and wilt the greens, not cook them. Set aside.

3.   In a large bowl, mix flour and salt =well to combine and add remaining dough ingredients, stirring until ball forms.  Knead for about 4-5 minutes until ball becomes smooth.

4.   Pinch off 1/3 cup of dough from the whole piece. Roll each 1/3 cup of dough into a ball on a floured surface. Flour your rolling pin and roll out each ball into a thin circle.

5.   Add approx 1 rounded tablespoon of fennel filling to the center of each circle. Gently pinch up the sides of your circle so that you end up with a little bundle.

6.   Gently punch down the sides of each bundle into the center so that you have a fat pancake of filled dough.  Then, again with a floured rolling pin, carefully roll out the fat pancake of filled dough into a very flat circle once again.

7.   Roll out all of your filled bundles and collect on a baking sheet. Now they’re ready to either freeze (with sheets of parchment paper between pancakes) or fry immediately.

8.   Fry on medium high heat on both sides with 1 tbsp grape seed oil per pancake.

9.   Garnish with chopped fennel fronds/leaves and chopped thin fennel stalks. Enjoy warm or at room temperature.


Nutrition Facts

Per Portion

Calories 205
Calories from fat 94
Calories from saturated fat 12.4
Total Fat 10.5 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 5.8 g
Cholesterol 0
Sodium 161 mg
Potassium 203 mg
Total Carbohydrate 22.8 g
Dietary Fiber 3.6 g
Sugars 0.6 g
Protein 4.9 g

Dietary servings

Per Portion


Grain 1.5
Vegetables 0.6

Energy sources


Pygal44%466.44295502556054179.9109965057690846%301.93324616513166235.0704934544867810%353.95028669925205111.2057583306058244%46%10%CarbohydratesFatProtein
Recipe from:
Appetizer
Side
Snack