Greek fennel and leek pie (marathopita) recipe

Name: Greek fennel and leek pie (marathopita) recipe
Total time: 95 min
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)

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Chef Jonathan Barthelmess (Apollo, Olympus) shares his classic recipe for Cretan fennel and leek pie, known in Greece as marathopita.

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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)