Preheat the oven at 200°C.

In a large bowl, add the spring onions, fennel root and baby spinach. Salt, add the anthotiro and grated graviera, and stir. Salt to taste if necessary.

Oil a thin baking pan and lay two fresh KANAKI pastry sheets. Pour the stuffing on the sheets and seal well the pie. Do not forget to sprinkle oil on the sheets. With a fork, open a few holes on the pie surface and bake at 35-40 min until golden brown.