Spinach, Fennel and Herb Pie

Name: Spinach, Fennel and Herb Pie
Ingredients: 2 tablespoons sesame seeds; 2 organic or free-range eggs, beaten; 80 g feta, crumbled; 2 bunches of dill, chopped; 1 bunch of mint, chopped; 200 ml warm water; 1 organic or free-range egg, beaten; 500 g plain flour, sifted, plus extra for dusting; 200 ml olive oil; 2 fennel bulbs, finely diced; 2 red onions, finely diced; 5 tablespoons olive oil; 1 teaspoon fennel seeds, roughly ground; 400 g spinach, finely chopped; 1 bunch of spring onions, finely chopped; 1 leek, finely chopped

Preparation info

Serves
8

Difficulty
Medium

Appears in

Morito

By Samantha Clark and Samuel Clark

Published 2014

About

We had never come across this pastry before. It is a Cretan speciality from our wonderful chef, Marianna. Simple to make and rich and crumbly in the mouth, it is an excellent addition to our modest pastry repertoire.

Ingredients

Filling

5 tablespoons olive oil
2 fennel bulbs, finely diced
2 red onions

Pastry
Pie
Vegetarian

Method

Heat the olive oil for the filling in a large saucepan over a medium heat and add the fennel, red onions, spring onions, leek, fennel seeds and ½ teaspoon of salt. Cook over a low-medium heat for 20–30 minutes, stirring often, until sof