The fennel pie is a flat delight, featuring fragrant fennel and a meticulously kneaded dough that ensures a flawlessly rolled phyllo without any holes. It's cooked in a frying pan, with either no olive oil or just a touch.

Dough Ingredients:

• 1/2 kilo all-purpose flour
• A pinch of salt
• 1 shot of raki
• 1 cup lukewarm water
• 4 tablespoons olive oil
• 1/2 teaspoon salt

Filling Ingredients:

• 1 large bunch of fennel
• A drizzle of olive oil
• 1 large onion, finely chopped
• 1 bunch spring onions, finely chopped
• Salt and pepper

Procedure

Step 1: Prepare the Fennel: Wash the fennels thoroughly and place them in a colander to drain. Cut them into small pieces. Put the onions and the fennel in a deep pot with a drizzle of olive oil, and sauté for about 5 minutes. Add a little water, salt, and pepper, and cook for 30 minutes. Afterward, place them in a colander to drain and cool.

Step 2: Prepare the dough: Begin by placing half of the flour into a bowl. Create a well in the centre and add the dough ingredients. Mix thoroughly, gradually incorporating the remaining flour. Knead the mixture until it forms a medium-consistency dough that no longer sticks to your hands. Cover the dough with a clean cloth and allow it to rest for approximately an hour.

Step 3: Divide the filling into uniform portions and shape them into balls.

Step 4: Divide the dough into equal portions and shape each into a ball. Arrange the balls on a towel, cover them, and allow them to rest for half an hour.

Step 5: Gently press the dough ball in your hand and roll it out into a small pita bread. Next, place fennel in the centre of the dough and carefully fold the phyllo sheet around it, sealing it like a pouch to create a new ball with the fennel at its centre. Cover the balls with a warm cloth and allow them to rest for 15 minutes.

Step 6: Begin by flattening the pie with your fingers, then proceed on a floured surface. With the assistance of a rolling pin, gently and evenly roll out the pie until it reaches a thin consistency and matches the size of a medium-sized plate.

Step 7: Heat a non-stick frying pan and cook your pies over low heat, one at a time, for approximately 1 to 2 minutes on each side.

Serve warm.

Lena Igoumenaki

President of the Cretan Cuisine Festival Association