We cook the onion with the fennel in olive oil for about 5 minutes. We add the water, the salt and the pepper and we bake for 30 minutes. We drain the fennel. We prepare a soft dough with flour, olive oil, salt, cretan raki and water and we leave it for an hour. We divide the dough into balls (like a nut) and we make a wide pancake in the size of about one dish. We put the pancake in one hand, and a spoon of fennel in the center, we close the two edges and we begin to push the fennel towards the sides with the rolling pin. We fry with very little olive oil on a non-stick pan for 2 minutes on each side.