Greek Style Fennel Recipes

GREEK STYLE FENNEL

Steps:

• Cut off the stalks and feathery leaves of the fennel.
• Chop and reserve some of the leaves for garnish. Cut fennel bulbs vertically into 8 sections.
• In a skillet, heat olive oil, add garlic and fennel and sauté for 3-4 minutes.
• Add tomatoes. Cover and simmer until fennel is tender, 10-15 minutes.
• Uncover, add salt, pepper and marjoram, and cook over low heat until most of the liquid is reduced.
• Serve sprinkled with the garnish of feta cheese and reserved fennel tops.

FENNEL A LA GRECQUE

Steps:

• Pull off a bit of the green fuzzy fronds, chop coarsely and save. Cut stalks off at bulbs. If needed use them to fresh broth's flavor.
• Peel outer fibers off bulb with a paring knife. If outermost layer is dried or cracked remove completely.
• Cut bulb in half lenghwise. Be sure to cut thorough the core forming at point of wedges. Leave this attached or the fennel will fall apart.
• Arrange in single layer in large pot. Slight overlap is ok. Pour on wine and oil. sprinkle on seeds and shallot.
• Bring to a gentle simmer, cover and cook 25 minutes. The fork should pierce the fennel but you should still feel slight resistance. Check after 15 minutes of cooking and add water if dry.
• Remove lid when done. If liquid is left turn heat to high and quickly boil down liquid. You only want 1/2 cup remaining.
• Sprinkle the cooked fennel with the salt, pepper and fronds. Serve hot on individual plates and spoon liquid over each. Or let cool and serve as other courses.

GREEK FENNEL & FETA CHEESE PIE "MARATHOPITA"

Steps:

• Preheat oven to 375 degrees. In a large bowl combine flour, melted butter but cooled, and yogurt..Start with 1 cup flour as you might not need all the amount of flour. The mixture might be crumbly, it will smooth as you knead. Place the dough on a lightly floured surface & gently knead to form a smooth ball. Place the dough in a bowl, cover with plastic wrap and set aside for 20-30 minutes, or store in the fridge for up to 2 days.
• In a skillet saute the chopped green onion, fennel and spinach if using and set aside to cool.
• In a large bowl combine the cooled fennel & onion mixture with the crumbled Feta cheese. Add pepper and very little salt as Feta is a salty cheese. Drizzle 1 Tbsp olive oil on top and with your hands crush the mixture to combine.
• Divide dough in half. Lightly flour work surface and roll out each half of dough and spread it as thin as you can to fit your baking pan. I use my oven's shallow pan, 16x12 in. You can use a large cookie sheet as this pie does not rise.
• Pour the fennel & feta mixture. Evenly spread it in the pan. The same way roll out the other half dough and lay on top. Tuck the edges inwards and score into serving (squares) pieces.
• Bake for about 45- 60 minutes or until lightly golden brown. Kali Orexi = Good Appetite