Greek-style mini fennel pies are a delightful recipe from the Greek islands that capture the essence of summer in their flavor. The aromatic fennel and spinach combine beautifully with the spicy, salty notes of feta cheese. These mini fennel pies can be baked to achieve a light, crispy texture or fried for a richer, more indulgent experience. Perfect as an appetizer or snack, these fennel-scented pies embody the simple and essential flavors of traditional Greek cuisine.
DIFFICULTY LEVEL
Easy
Easy
BAKING TIME
20 - 25 min
20 - 25 min
QUANTITY
25 - 28 mini pies
25 - 28 mini pies
Ingredients
- 100 g spinach, finely chopped
- 150 g fennel , finely chopped
- 2 - 3 spring onions, finely chopped
- 200 g strained yoghurt
- 4 eggs
- 100 g grated cheese
- 200 g feta cheese, grated
- 100 g olive oil
- 130 g self-rising flour
- Freshly ground pepper
- Salt (optional, depending on the saltiness of the cheeses)
How to
- In a bowl, mix all the ingredients until combined.
- Using a large soup spoon, spoon out the mixture and transfer it to a baking tray lined with parchment paper.
- Press mini fennel pies a little and give them as round shape as possible.
- Bake in a preheated oven (set to fan) at 355 oF - 180 oC for about 20 - 25 min (depending on the intensity of your oven).
Note from Greek jar:
If you like, serve the mini fennel pies with greek yoghurt or greek yoghurt and lemon.
If you prefer fried food, then instead of baking, fry your mini fennel pies and enjoy.
