Fodmap/ Breads & Baked Goods

Marathopites, GF Fennel Frond Savory Pies

Marathopites, GF Fennel Frond Savory Pies

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Serves: 8 Cooking Time: 45 min


  • 240 g gluten free flour
  • 3/4 cup water
  • 1 tbsp grass fed beef tallow
  • 1 tbsp apple cider vinegar
  • 2 cups organic fennel fronds, finely chopped
  • 1/4 cup organic parsley, finely chopped
  • 1/4 cup organic scallion, green part only, finely chopped
  • Zest of 1 organic lemons
  • 1 tbsp Extra Virgin Olive Oil
  • Salt and Pepper
  • Gaveria or Parmesan cheese to micro-grate on top ( optional)



Preheat the oven to 350F. In a iron cast pan, heat 1 tbsp of olive oil on medium and add the fennel, parsley, and scallion with salt and pepper. Allow to cook down for 10 minutes while you make the dough.


To start on the dough, weigh out the gluten free flour of your choice, add the apple cider vinegar, beef tallow, and water and mix with your hands until a cohesive ball forms. Shut the greens and allow to cool down for 5 minutes before adding it directly to the dough with the lemon zest. Before you get to sticky, grab a non sticking baking pan and have it near by.


Using a spoon or your hands, mix the fennel mixture and take a large golf size ball and flatten in between your palms before placing on the baking sheet. Repeat 7 more times and bake for 30 minutes, flipping the pies half way through.


Optional: To add a grated cheese top to them, 5 minutes before they are done cooking use a micro planer to grate your hard cheese of choice over the pies. Serve warm.


Youll get a flakier crust like pie if you opt for a whole wheat flour, some of us are not that lucky šŸ™‚

You know fennel fronds? Those long giant hairy looking things that grow randomly from the bulbs and seem to want to leave their mark all over your home and fridge? If your fennel doesn’t have them, I wouldn’t trust it. The thin wispy like is great for garniture on dishes, but the tough stalks are a whole other ball game. The easy fix for this is to chop em up and whip it up in Greek fennel pies. Using grass fed beef tallow in the gluten free dough, helps give it texture and flavor as well as a good bind so it doesn’t crumble when trying to grasp onto those fennel pieces that you didn’t chop that well. The greens are mixed up with an addition of scallions and parsley and mixed directly into the dough so every bite is packed with the delicious anise flavor. The best way to serve them? Straight from the oven. You can also serve them later, aka brunch time, with a dollop of greek yogurt, smoked salmon and topped with a fried egg. Good Morning leftovers!

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