Marathopita is a Cretan pie that makes the most of seasonal greens, and this version from Jonathan Barthelmess (The Apollo Group) and Olympus Dining head chef Ozge Kalvo is a fennel and leek pie. While its more famous cousin, the spanakopita, is familiar enough to be on menus in cafés and bakeries around the country, the marathopita celebrates both wild leafy greens and Grecian olive oil. “For me, pies – or pites – are a hero of Greek cuisine and belong on every Greek menu,” says Barthelmess.
They are traditional, earthy and simple, and are really all about celebrating the vegetables and greens of the season.” After leaning into hearty Greek fare at his long-standing restaurants The Apollo in Sydney and Greca in Brisbane, Barthelmess’ new venue Olympus leans into seasonality.
“I’ve invested a lot of time travelling through Greece, experiencing how the locals make their pies, from Athens to the coast and into the mountains. For me, it comes down to the perfect crisp pastry, a balance of acidity and the light, freshness of the vegetable.”
Ingredients
Method
For fillo pastry, place all ingredients, 1 tsp fine sea salt and 150ml room temperature water in a large bowl. Using your hands, mix until dough comes together. Turn onto a clean work surface and knead until smooth (5 minutes). The dough should be soft; you may need to add more flour as you knead if it is too sticky. Place in a lightly oiled bowl, cover with plastic wrap and set aside to rest
(1 hour).

For fennel and leek pie filling, heat olive oil in a large frying pan over medium-low heat. Cook leek, spring onion and spinach stems, stirring occasionally, until softened (10-12 minutes). Reduce heat to low. Add spinach leaves and fennel fronds and cook, stirring occasionally, until softened and fragrant (8-10 minutes). Stir in herbs and cook, stirring, until fragrant (1-2 minutes). Remove from the heat; transfer mixture to a bowl to cool and season to taste.
Divide dough into 12 portions (about 40gm each), then working with one portion at a time, roll on a lightly floured surface to a rough 18cm round. Using a 16cm ring mould (or inverted bowl) as a guide, trim fillo to a 16cm round. Repeat with remaining portions, placing between layers of baking paper to prevent drying out.

Preheat oven to 100°C and line two large baking trays with baking paper. Starting with one round of dough, place one-sixth of filling (about 60gm) in centre of a fillo round and spread out, leaving a 1cm border. Place another round of fillo on top, brush edges lightly with water, then using a fork, press down on edges to seal. Place pie on one of the prepared trays, then repeat with remaining dough and filling.

Heat 1cm oil in a large, deep frying pan over medium heat until shimmering. Cook pies, in batches, until golden brown (1-2 minutes each side). Drain on paper towels; place on prepared trays and keep warm in oven while you cook remaining pies.
Scatter pies with sesame seeds and extra fennel fronds. Serve with lemon wedges on the side.
This recipe also calls for resting, cooling. See method.
If raki is unavailable, substitute with Tsipouro or vodka.
Note