Marathopites - Cretan Wild Fennel Pies Recipe
Frog Mom: 
Recipe type: Starter
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 6
These crispy wild fennel pies combine smooth virgin olive oil with sweet wild fennel for a quick savory starter.
  • 2 cups white flour
  • 1 cup wholewheat flour
  • 1 cup water (room temperature)
  • 5 tbsp olive oil
  • 1½ tbsp wine vinegar
  • ¾ tsp coarse sea salt
  • 2 cups wild fennel tender leaves, chopped fine in a blender
  • ½ cup sweet onions, minced finely
  • ¼ cup olive oil
  • Salt and black pepper
  • ** ¾ cup olive oil for frying – 1 tbsp per pancake
  1. Forage only the soft green leaves at the base of wild fennel plants outside. Chop them very finely by hand or in a blender.
  2. Sauté the onions over low heat in olive oil until soft and golden brown. Season with salt and pepper.
  3. In a large bowl, mix dough dry ingredients well to combine and add remaining ingredients, stirring until ball forms. Knead until ball becomes smooth.
  4. Use a table tennis-size ball of dough pinched off of the whole piece for each pie. Roll each ball into a thin circle on a floured surface.
  5. Add 1 rounded tablespoon of onion and fennel to the center of each circle. Gently pinch up the sides of your circle so that you end up with a little parcel.
  6. Gently roll out the parcel into a thin pancake of filled dough.
  7. Roll out all of your filled parcels and collect on a baking sheet. Now they’re ready to fry immediately.
  8. Heat olive oil and fry the pies until golden on both sides, then brush with olive oil and cracked salt.
  9. Serve warm as it comes out of the pan.
Recipe by Frog Mom at