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Marathopita — traditional dish from Mykonos, Greece
Snack Vegetarian

Food Flavour DNA

Nutritional Values

🔥220kcal
💪6gProtein
🌾28gCarbs
🥑10gFat
🌿4gFibre
⚖️100 gServing

* Per serving · 100 g. May vary.

Allergens

🌾 Gluten

Marathopita

How to order / say it
Say it Μαραθόπιτα — [mah-rah-tho-PEE-tah]
Order I'd like the marathopita, please.
Locally Θα ήθελα τη μαραθόπιτα, παρακαλώ.
Say locally

A thin pie filled with fennel and herbs.

Why try it?

Marathopita embodies the island's agricultural traditions and celebrates the fragrant, wild-grown herbs that are common found in Mykonian landscapes.

How it tastes

The pie has a fresh, aromatic flavor from fennel, a slight herbaceous bitterness offset by the crust's typical doughy sweetness.

Origin & History — first documented: 1850

Originating from Mykonos, marathopita was first made as a way of utilizing abundant local herbs, specifically fennel, into a nourishing wrap suitable for everyday consumption. It emerged prominently during the 19th century.

Recipe

Ingredients

  • 🌿 200 g, chopped fennel leaves
  • 🌿 50 g, chopped dill
  • 🌾 400 g flour
  • 🫒 50 ml olive oil
  • 🍋 200 ml water
  • 🧂 1 tsp salt

Method

  1. 1 Mix fennel and dill with a bit of salt in a bowl.
  2. 2 Combine flour, water, and olive oil to make a dough.
  3. 3 Roll out dough into thin rounds, fill with herb mixture.
  4. 4 Fold over, seal the edges, and fry until crispy.

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All Europe recipes — Greece — Mykonos — Marathopita
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