Wild greens pies

Wild greens pies

By
From
The Islands of Greece
Makes
16, enough for 6–8 as a meze or starter
Photographer
Steven Joyce

On Crete these are called marathopites, and they’re similar to a pie I have eaten on Rhodes, called pougia (which may also be made with cheese or sweet fillings). Feel free to play around with the flavourings here. Grated fennel is very traditional, finely chopped wild garlic or herbs such as sorrel are wonderful additions, or try a little feta. The pies are a classic example of the ingenuity of island cooks: the herbs and greens are often foraged from the islands’ stunning mountainous interiors. Living in a city I've used spinach instead.

Dough

Ingredients

Quantity Ingredient
2 tablespoons olive oil, plus more for frying
200g plain flour, plus more to dust
1/2 teaspoon fine salt
2 tablespoons ouzo, raki or other aniseed liquor, (optional)

Filling

Quantity Ingredient
60-70g spinach leaves, finely chopped
2 tablespoons parsley leaves, finely chopped
3 spring onions, finely chopped
1 tablespoon dill, finely chopped
1 garlic clove, grated
salt
freshly ground black pepper
1-2 tablespoons lemon juice

Method

  1. First, make the dough. Mix the oil, flour, salt, ouzo (if using) and enough water (up to about 4 tablespoons, or 6 if you don’t use the alcohol) to make a firm dough. Knead for five minutes until smooth, then wrap in plastic wrap and leave to rest at room temperature for 20 minutes.
  2. Mix together the filling and season with salt, pepper and lemon juice.
  3. Roll out the pastry on a lightly floured surface until it is 2 mm thick. Using a knife, cut rectangles measuring roughly 8 × 6 cm. Place a small spoonful of the filling into the centre of each rectangle, then fold the corners over the filling, like an envelope, to encase it. Wet your fingers and seal the edges firmly. Set aside while you make the rest.
  4. Heat about 1 cm of olive oil in a wide pan and gently fry the parcels in batches for a couple of minutes on each side, taking care not to crowd the pan, until covered in golden brown speckles. Keep the cooked pies warm while you cook the rest, adding more oil as necessary, bringing it up to temperature before adding the next batch of pies. Eat straightaway, while warm.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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