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1
Heat 1 tablespoon of the olive oil over medium heat in a medium-size heavy skillet and add onion.
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2
Cook, stirring, until tender, 5 to 8 minutes.
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3
Add a generous pinch of salt and garlic and stir together until fragrant, 30 seconds to a minute.
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4
Remove from heat.
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5
In a medium-size bowl combine cooked onion and garlic with lentils, herbs, and feta.
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6
Preheat oven to 375 degrees.
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7
Combine butter and remaining olive oil in a ramekin or pyrex measuring cup, or in a small pot, and heat gently until butter has melted.
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8
Brush a 9-inch straight sided tart pan or cake pan, either ceramic or metal, with butter and oil.
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9
Lay your phyllo dough out on a work surface and cover completely with a kitchen towel.
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10
Moisten another kitchen towel, and place on top of the dry towel.
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11
Remove phyllo one sheet at a time, replacing towels each time.
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12
Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with edges overhanging rim.
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13
Brush it lightly with butter and oil and turn pan slightly, then place another sheet on top, positioning it so that edges overlap another section of pans rim.
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14
Continue to layer in 5 more sheets of phyllo, brushing each one with butter and oil and staggering them so that overhang on the rim of pan is evenly distributed and covers entire pan.
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15
Fill lined pan with lentil filling, then fold overhanging edges in over filling, brushing each one lightly with butter/oil mixture.
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16
Layer remaining 5 sheets of dough over top, brushing each sheet with butter and olive oil and rotating pan slightly after each addition.
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17
Crimp edges into sides of pan.
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18
Brush top with butter and oil.
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19
Pierce top of pie in several places with a sharp knife.
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20
Bake 45 to 50 minutes, until top is golden brown.
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21
Serve warm or at room temperature.
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22
Re-crisp phyllo before serving if necessary in a low oven for 10 to 20 minutes.
