{"id":1239,"date":"2017-07-15T14:05:41","date_gmt":"2017-07-15T14:05:41","guid":{"rendered":"http:\/\/foodurismo.com\/cms\/?p=1239"},"modified":"2017-07-16T16:35:26","modified_gmt":"2017-07-16T16:35:26","slug":"fennel-pies-marathopitakia","status":"publish","type":"post","link":"https:\/\/foodurismo.com\/cms\/fennel-pies-marathopitakia\/","title":{"rendered":"FENNEL PIES (MARATHOPITAKIA)"},"content":{"rendered":"

Spring\u2019s breezy days make the flowers, vegetables and herbs go crazy! A walk around your local grocery store or street market will give you more than enough proof. \u00a0<\/span>A few days back, as I was shopping at the street market, I saw that the first amaranth greens, cherries, apricots, melons and watermelons are already out! Some of them may be quite premature, but that\u2019s the way it goes these days: seasonality is often set aside in favour of consumerism\u2026 I gave in to the temptation of amaranth greens – even though in my head they\u2019re intrinsically connected to summer – and went ahead to look for fennel. I\u2019d been thinking of making small fennel pies for a while now. If I couldn\u2019t make them at the height of quality fennel production, then when would I make them? As you can probably tell, my search for fennel didn\u2019t last too long, since many counters offered varieties of it.<\/span><\/p>\n

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From a brief search on the internet, I saw that there are two… schools of pie: those made only from fennel and onions, and those that, aside from a lot of fennel, also use several other herbs and sometimes a little cheese. At first I thought it would be better to let the fennel be the star, but I ended up adding a little spinach to make the tastes blend better; in any case, the intense flavour and the characteristic aroma of it is\u00a0not so easily covered. I added a little kefalotyri that I think fit quite a lot.<\/span><\/p>\n

\"\u039c\u0391\u03a1\u0391\u0398\u039f\u03a0\u0399\u03a4\u0391,<\/p>\n

These pies are easy to make, they don\u2019t need much preparation for the stuffing, such as saut\u00e9ing, and they are made just fine with ready-made fyllo, either crusty or choriatiko. If you love fennel then make them, they\u2019re practically addictive!<\/span><\/p>