Marathopita (Fennel Pie)
3 bunches fennel
Some wild horta (greens) or spinach
2 shot glasses olive oil
½ kilo all-purpose flour, plus 2 tablespoons
1 shot glass raki
Make pie dough : Mix ½ kilo flour with raki, 1 shot glass olive oil, ¼ teaspoon salt and some lukewarm water until dough is ready.
Filling: Wash greens and drain well. Then chop and toss lightly with salt, pepper, 1 teaspoon oil and 2 tablespoons flour.
Separate dough into small round pieces the size of tennis balls. Make a small cavity in the middle of each and add a tablespoon of filling. Then enclose the filling and work into balls again. With a floured rolling pin, press each ball into a thin round, the size of a plate. Brush each side with olive oil and cook in a stick-free frying pan over very low heat for several minutes on each side until golden brown.
Note: In years past, housewives would cook them on a stone or sheet-iron over a wood fire, and accompanying wine was a must.