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Traditional fennel and herb pie from Chios. Light, aromatic, and completely unlike anything on the mainland.
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ingredients
🥬 PRODUCE
•
2 large fennel bulbs, fronds included, finely chopped
•
1 large onion, finely chopped
•
4 spring onions, sliced
•
½ cup fresh dill, chopped
•
¼ cup fresh parsley, chopped
•
2 tbsp fresh mint, chopped
🥚 DAIRY & EGGS
•
3 large eggs
•
150g feta cheese, crumbled
•
½ cup olive oil
•
🥐 PASTRY
•
8–10 sheets phyllo pastry (thawed if frozen)
•
Olive oil for brushing
🌿 SPICES & SEASONING
•
½ tsp fennel seeds (optional)
•
Salt
•
Black pepper
Chios
Malathropita
Traditional fennel and herb pie from Chios.
Traditional fennel and herb pie from Chios. Light, aromatic, and completely unlike anything on the mainland.
Ingredients
🥬 PRODUCE
— 2 large fennel bulbs, fronds included, finely chopped
— 1 large onion, finely chopped
— 4 spring onions, sliced
— ½ cup fresh dill, chopped
— ¼ cup fresh parsley, chopped
— 2 tbsp fresh mint, chopped
🥚 DAIRY & EGGS
— 3 large eggs
— 150g feta cheese, crumbled
— ½ cup olive oil
— 🥐 PASTRY
— 8–10 sheets phyllo pastry (thawed if frozen)
— Olive oil for brushing
🌿 SPICES & SEASONING
— ½ tsp fennel seeds (optional)
— Salt
— Black pepper
Prep
🍳 EQUIPMENT / PANS NEEDED
— Large skillet — for softening the filling.
— 30×40cm baking dish — for the pie.
— Pastry brush — for phyllo.
🔪 PREP FIRST
🥬 PRODUCE PREP
— Finely chop fennel bulbs and fronds.
— Finely chop onion and spring onions.
— Chop dill, parsley, and mint.
🥚 EGG PREP
— Beat eggs lightly in a bowl.
🔥 OVEN
— Preheat oven to 375°F.
🥐 PHYLLO PREP
— Keep phyllo covered with a damp towel while working.
— 👉 Exposed phyllo dries out in minutes.
Method
STEP 1 — COOK THE FILLING
— Heat skillet over medium heat.
— Add:
— 3 tbsp olive oil
— Chopped onion and spring onions
— Cook 5 minutes until soft.
— Then add:
— Chopped fennel
— Fennel seeds if using
— Cook 8–10 minutes until fennel is completely soft and fragrant.
— Season with salt and pepper.
— Remove from heat and cool slightly.
STEP 2 — COMBINE FILLING
— In a large bowl mix:
— Cooked fennel mixture
— Dill, parsley, mint
— Crumbled feta
— Beaten eggs
— Taste and adjust seasoning.
STEP 3 — LAY THE BASE
— Brush baking dish with olive oil.
— Lay 5 phyllo sheets in the dish, brushing each one with olive oil.
— Let edges overhang the sides.
STEP 4 — FILL & TOP
— Spread filling evenly over the phyllo base.
— Layer remaining phyllo sheets over the top, brushing each with olive oil.
— Fold in overhanging edges and brush top generously.
— Score the top into portions with a sharp knife.
STEP 5 — BAKE
— Bake at 375°F for 40–45 minutes.
— You're looking for:
— Deep golden top
— Crispy edges pulling from the sides
— Pie set firmly when you press the center
STEP 6 — REST & SERVE
— Rest 15 minutes before cutting.
— Serve warm or at room temperature.
Chef's Note: Malathropita is best served warm, not hot. Resting lets the layers set and the fennel flavor deepen.