📝 About This Recipe
Hailing from the rugged landscapes of Crete, Marathopita is a masterclass in Mediterranean simplicity, celebrating the intoxicating aroma of fresh fennel. These flat, disc-shaped pies are traditionally pan-fried until golden and blistered, encasing a vibrant green filling of wild herbs and creamy feta. It is a seasonal delicacy that captures the essence of a Greek spring morning in every crispy, herbaceous bite.
🥗 Ingredients
For the Dough
- 500 grams All-purpose flour (plus extra for dusting)
- 3 tablespoons Olive oil (extra virgin)
- 1 tablespoon Tsikoudia or Ouzo (helps make the dough crispy)
- 1 teaspoon Lemon juice
- 1 teaspoon Fine sea salt
- 250-280 ml Lukewarm water (as needed for a soft dough)
For the Herb Filling
- 300 grams Fresh fennel fronds (very finely chopped, stems removed)
- 200 grams Spinach or Chard (finely chopped and squeezed dry)
- 4-5 pieces Spring onions (finely sliced)
- 1/2 cup Fresh mint (finely chopped)
- 150 grams Feta cheese (crumbled)
- 1/2 teaspoon Black pepper (freshly ground)
- 2 tablespoons Olive oil (for the filling mixture)
For Frying
- 1/4 cup Olive oil (for shallow frying)
👨🍳 Instructions
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1
In a large mixing bowl, sift the flour and make a well in the center. Add the olive oil, salt, lemon juice, and Tsikoudia (or Ouzo).
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2
Gradually pour in the lukewarm water, mixing with your hands until a shaggy dough forms. Knead for about 8-10 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
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3
Cover the dough with a damp cloth and let it rest at room temperature for at least 30 minutes. This relaxes the gluten, making it easier to roll out thinly.
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4
While the dough rests, prepare the filling. Place the chopped fennel, spinach, and spring onions in a bowl. Sprinkle with a pinch of salt and massage the greens with your hands to wilt them and release excess moisture.
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5
Squeeze the greens firmly between your palms to remove as much liquid as possible—this prevents the pies from becoming soggy.
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6
In a clean bowl, mix the squeezed greens with the mint, crumbled feta, pepper, and 2 tablespoons of olive oil. Stir well to combine.
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7
Divide the rested dough into 10 equal-sized balls (roughly the size of a large egg).
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8
On a lightly floured surface, roll out one ball into a thin circle about 15-18 cm in diameter.
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9
Place 2 tablespoons of the herb filling in the center of the circle. Fold the edges of the dough over the filling toward the center, pinching them together to seal it like a bundle.
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10
Carefully flip the bundle over so the seam is facing down. Using a rolling pin, gently flatten the bundle back into a thin, flat disc (about 12-15 cm). Be careful not to tear the dough.
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11
Heat a large non-stick skillet over medium-high heat and brush lightly with olive oil.
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12
Fry each pie for 2-3 minutes per side until golden brown blisters appear and the dough is cooked through. Repeat with the remaining dough and filling.
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13
Place the cooked pies on paper towels to drain any excess oil, though they should ideally be quite dry and crisp.
💡 Chef's Tips
The secret to a perfect Marathopita is removing moisture; ensure your greens are squeezed bone-dry before mixing with the cheese. Adding a splash of alcohol (Ouzo or Tsikoudia) to the dough creates tiny bubbles and a superior crunch when fried. If you cannot find wild fennel, use the green fronds from bulb fennel mixed with a teaspoon of crushed fennel seeds for that signature anise aroma. Resting the dough is non-negotiable; if the dough keeps springing back when you roll it, let it rest for another 15 minutes. Use a heavy-bottomed cast iron pan if possible for even heat distribution and the best char marks.
🍽️ Serving Suggestions
Serve warm with a drizzle of Greek thyme honey for a classic sweet-and-savory Cretan experience. Pair with a glass of chilled Retsina or a crisp Assyrtiko wine to cut through the richness of the olive oil. Accompany with a dollop of thick Greek yogurt or 'Xigalo' (a creamy Cretan cheese) on the side. Serve as part of a Meze platter alongside Kalamata olives and sliced tomatoes. Enjoy as a portable breakfast or snack, as they are equally delicious at room temperature.