greek fennel & feta cheese pie "marathopita"

Name: Greek Fennel & Feta Cheese Pie "Marathopita"
Prep time: 20 min
Cook time: 55 min
Yield: 10
Cuisine: Greek
Ingredients: 1 cup(s) butter, melted & cooled; 1 cup(s) strained, greek yogurt; 1 1/4 cup(s) self-rising flour; 3 bunch(es) fresh wild fennel*, only fine leaves, chopped; 1 bunch(es) green onions, white & green parts finely chopped; 1 pound(s) spinach (optional); 1 tablespoon(s) olive oil; salt & pepper (caution on salt cause feta is a salty cheese); ## * IF YOU CAN'T FIND WILD FENNEL, YOU CAN TRY SUBSTITUTING A FINELY CHOPPED FENNEL BULB AND 1 CUP CHOPPED DILL. WHILE THE ONION IS COOKING, ADD 1/3 CUP OUZO OR 2 TSP GROUND FENNEL SEEDS FOR A SIMILAR TASTE.

8 Pinches 3 Photos

Maria *

Athens

Updated on Jun 5, 2020

I always have had fennel growing in my garden, but always got rid of it along with other weeds, cause I never knew it's value:) Until one day a Cretan friend came over and asked me what do I do with the fennel. She almost freaked out when I said "I throw it out" She taught me a few ways the Cretans use fennel. She gave me this easy recipe which we liked so much I've made it 3 times in the past 3 weeks. It makes a light meal or snack. Warm or room temperature just as good. Can be kept in closed oven or on the counter covered. Hope you try it and enjoy it as much as we do.

Rate

prep time 20 Min

cook time 55 Min

method Bake

yield 10-12 serving(s)

Ingredients

1 cup butter, melted & cooled
1 cup strained, greek yogurt
1 1/4 cups self-rising flour
3 bunches fresh wild fennel*, only fine leaves, chopped
1 bunch green onions, white & green parts finely chopped
1 pound spinach (optional)
1 tablespoon olive oil
salt & pepper (caution on salt cause feta is a salty cheese)
* IF YOU CAN'T FIND WILD FENNEL, YOU CAN TRY SUBSTITUTING A FINELY CHOPPED FENNEL BULB AND 1 CUP CHOPPED DILL. WHILE THE ONION IS COOKING, ADD 1/3 CUP OUZO OR 2 TSP GROUND FENNEL SEEDS FOR A SIMILAR TASTE.

How To Make greek fennel & feta cheese pie "marathopita"

Step 1

Preheat oven to 375 degrees. In a large bowl combine flour, melted butter but cooled, and yogurt..Start with 1 cup flour as you might not need all the amount of flour. The mixture might be crumbly, it will smooth as you knead. Place the dough on a lightly floured surface & gently knead to form a smooth ball. Place the dough in a bowl, cover with plastic wrap and set aside for 20-30 minutes, or store in the fridge for up to 2 days.

Step 2

In a skillet saute the chopped green onion, fennel and spinach if using and set aside to cool.
Step 3

In a large bowl combine the cooled fennel & onion mixture with the crumbled Feta cheese. Add pepper and very little salt as Feta is a salty cheese. Drizzle 1 Tbsp olive oil on top and with your hands crush the mixture to combine.
Step 4

Divide dough in half. Lightly flour work surface and roll out each half of dough and spread it as thin as you can to fit your baking pan. I use my oven's shallow pan, 16x12 in. You can use a large cookie sheet as this pie does not rise.
Step 5

Pour the fennel & feta mixture. Evenly spread it in the pan. The same way roll out the other half dough and lay on top. Tuck the edges inwards and score into serving (squares) pieces.
Step 6

Bake for about 45- 60 minutes or until lightly golden brown. Kali Orexi = Good Appetite
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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