Greek fennel and leek pie (marathopita)
Chef and restaurateur Jonathan Barthelmess shares the secrets to one of his favourite family recipes.
Time
1 hour 35 minutes
Ingredients
2 tbsp extra-virgin olive oil
2 leeks (white part only), thinly sliced
4 spring onions, thinly sliced
½ bunch English spinach (about 150 gm), stems thinly sliced and leaves coarsely chopped
4 cups (loosely packed) fennel fronds (50 gm), finely chopped, plus extra fronds to serve
4 cups (loosely packed) parsley, coarsely chopped
1 cup (loosely packed) mint, coarsely chopped
Olive oil, for shallow-frying
Toasted sesame seeds and lemon wedges, to serve
Fillo pastry
300 gm (2 cups) plain flour, plus extra for dusting
3 tsp extra-virgin olive oil
2 tsp raki (see note)
Instructions
Step 1
For fillo pastry, place all ingredients, 1 tsp fine sea salt and 150ml room temperature water in a large bowl. Using your hands, mix until dough comes together. Turn onto a clean work surface and knead until smooth (5 minutes). The dough should be soft; you may need to add more flour as you knead if it is too sticky. Place in a lightly oiled bowl, cover with plastic wrap and set aside to rest(1 hour).
Step 2
For fennel and leek pie filling, heat olive oil in a large frying pan over medium-low heat. Cook leek, spring onion and spinach stems, stirring occasionally, until softened (10-12 minutes). Reduce heat to low. Add spinach leaves and fennel fronds and cook, stirring occasionally, until softened and fragrant (8-10 minutes). Stir in herbs and cook, stirring, until fragrant (1-2 minutes). Remove from the heat; transfer mixture to a bowl to cool and season to taste.
Step 3
Divide dough into 12 portions (about 40gm each), then working with one portion at a time, roll on a lightly floured surface to a rough 18cm round. Using a 16cm ring mould (or inverted bowl) as a guide, trim fillo to a 16cm round. Repeat with remaining portions, placing between layers of baking paper to prevent drying out.
Step 4
Preheat oven to 100°C and line two large baking trays with baking paper. Starting with one round of dough, place one-sixth of filling (about 60gm) in centre of a fillo round and spread out, leaving a 1cm border. Place another round of fillo on top, brush edges lightly with water, then using a fork, press down on edges to seal. Place pie on one of the prepared trays, then repeat with remaining dough and filling.
Step 5
Heat 1cm oil in a large, deep frying pan over medium heat until shimmering. Cook pies, in batches, until golden brown (1-2 minutes each side). Drain on paper towels; place on prepared trays and keep warm in oven while you cook remaining pies.
Step 6
Scatter pies with sesame seeds and extra fennel fronds. Serve with lemon wedges on the side.
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