Back to recipe search

In a shallow pot heat the olive oil and pour the crushed fennel seeds to sauté for half minute.

Add the grated fennel (root) and add salt and pepper. Leave it to saute until becomes smooth. Sprinkle it with sifted flour and add the milk.

Mix well and when the cream thickens a bit throw the chopped fennel (leaves), stir and remove from heat.

Let the mixture to cool slightly and add the beaten eggs and cheese. Mix well.

Spread fillo kataif iZIMI PSACHNON by pulling it gently with fingers.

The work must be done thoroughly and fillo kataifi needs to be well spread in order to be cooked properly.

Sprinkle fillo kataifi with half the amount of butter with margarine and divide it into 24 portions.

With the rest of melted butter with margarine spread the muffin cases.

Get 1 portion fillo kataifi and suffuse it into an oblong strip. Lay on the edge a spoonful of mixture and wrap in rolls.

Take it to hand; press it a little and place it in the first case of the baking pan suitable for muffins.

Repeat until all the ingredients and mixture finish and all the muffin cases are full.

In a bowl, beat the eggs with milk.

Pour the mini fennel pies with this mixture.

Sprinkle with few fennel seeds and bake in a preheated oven at 180 °C for 30 minutes.