The root of the Italian fennel, or in other words fennel, is a common ingredient in Mediterranean cuisine. In Greek cuisine, its characteristic slightly aniseed flavor can be found, among others, in sensational kaltsouni and pitta casseroles.
To make this casserole Greeks generally use sfoliata, which is the equivalent of puff pastry. In the frozen version it is available in every major grocery store. To the casserole in the given proportions, one piece of the already thawed dough is enough. However, if you want to increase the amount of ingredients it will be better to stock up (or make) two pieces of this cake.
Depending on the region of Greece, the ingredients for marathopita may slightly differ. Some Greeks add, for example, zucchini or kefalograviera cheese. Some people fry in the pan, others bake it in the oven. In our opinion, each version is tasty, so it's worth experimenting all the more because it's a simple recipe.
1. Put a chopped fennel and a large amount of salt into a large bowl and lightly crush it until it begins to soften.
2. Put hot onions into the hot oil, fry them until glazed and then add the fennel, spinach leaves, chopped mint and pepper. Mix ingredients thoroughly with each other and fry until the spinach leaves are soft.
3. Spread the puff pastry and divide it so that you get two uneven parts. The smaller one will be placed on the top, the more we lecture the bottom and the sides of the heat-resistant vessel or plate. It is important that the bottom part of the dough can be wrapped at the top, so there must be a good supply left on the sides of the dish.
4. If necessary, the dough pieces can be rolled out slightly.
5. We put a larger dish in a heat-resistant dish, lightly lubricate it with olive oil and apply all the previously prepared stuffing. Spread it evenly and put a smaller piece of cake on top. Now wrap the sides of the bottom part of the dough tightly connecting them to the top piece of dough. The top of the dough also lightly lubricates with olive oil and possibly with egg.
6. Bake marathopite in an oven preheated to 180 degrees for about an hour. If you would like to bake it in a pan, then the stuffing cake should be quite flat. We cook them on strong fire in a large amount of olive oil.
I have never had a good opinion about stuffed vegetables. I always associated them with a bland and not very tasty dish. Until I came across a Greek way to prepare stuffing. The proportions and its ingredients are excellent, so stuffed peppers for good has settled on our table. And the Greeks once again proved that they know how fantastic vegetables can be made. The dish needs a lot of ingredients, but the compilation tastes great, so you should not eliminate anything. If you get some stuffing, you can use it to stuff tomatoes. It will also be good, although the pepper works better due to the specific, distinctive taste. As in the case of other dishes in which feta occurs, do not use its Polish or German substitutes, because these cheeses taste completely different than the original Greek feta, which combined with a large amount of herbs clearly enliven the taste of the dish.
The genesis of pizza is not as unambiguous as it was thought to be, because it was the ancient Greeks began to bake herbal flat bread with oil and garlic. Although the pizza rather does not belong to the canon of Greek cuisine, the modern Greeks form their own version of pizza based mostly on local vegetables, cheeses, and also olives.
Zucchini in Greek cuisine is ubiquitous. Kolokithopita is in Poland a less known way to use this popular vegetable. Kolokithopita in taste is very subtle and delicate, so combining it with, for example, tzatziki sauce will cause that the garlic contained in the sauce will dominate its taste.
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