Phyllo-Crusted Goat Cheese and Lentil Pie

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 2 tablespoons extra-virgin olive oil
2. 1 medium onion, cut into 1/3-inch dice
3. 1 fennel bulb, cut into 1/3-inch dice
4. 1 red bell pepper, cut into 1/3-inch dice
5. 2 garlic cloves, very finely chopped
6. 1 cup French green lentils
7. 2 teaspoons fennel seeds
8. Kosher salt
9. 2 cups water
10. 1/4 cup chopped mint
11. 1 tablespoon chopped thyme leaves
12. 1 tablespoon red wine vinegar
13. 8 ounces soft goat cheese
14. Freshly ground pepper
15. 1 stick unsalted butter, melted
16. Fourteen 9-by-14-inch sheets of phyllo dough

1. In a large saucepan, heat the olive oil. Add the onion, fennel, red pepper and garlic and cook over moderately high heat until softened, about 5 minutes. Stir in the lentils, fennel seeds and a pinch of salt. Add the water and bring to a simmer. Cover and cook over low heat until the lentils are just tender, about 35 minutes. Drain the lentils in a strainer and let cool for 15 minutes.
2. Preheat the oven to 375°. In a large bowl, mix the lentils with the mint, thyme and vinegar. Crumble in the goat cheese, season with salt and pepper and mix well.
3. Brush a 10-inch glass pie plate with melted butter. Lay 1 sheet of phyllo over the pan; tuck it into the pan and let the ends hang over the side. Brush the phyllo generously with butter. Repeat with 6 more phyllo sheets, rotating each one 45 degrees to create a circle of overhanging phyllo. Spread the lentil filling in the pan and top with the remaining 7 sheets of phyllo, buttering between each one, to make a top crust. Loosely roll up all of the overhanging phyllo to create a 1-inch wide border. Brush the border with butter.
4. Using a sharp knife, cut the pie into 8 wedges, cutting through the top layer of phyllo only. Bake the pie for about 1 hour and 40 minutes, until the top is golden brown. Transfer to a rack and let stand until cooled slightly, about 15 minutes. Cut the pie into wedges and serve hot, warm or at room temperature.