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1
In a large saucepan, heat the olive oil.
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2
Add the onion, fennel, red pepper and garlic and cook over moderately high heat until softened, about 5 minutes.
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3
Stir in the lentils, fennel seeds and a pinch of salt.
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4
Add the water and bring to a simmer.
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5
Cover and cook over low heat until the lentils are just tender, about 35 minutes.
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6
Drain the lentils in a strainer and let cool for 15 minutes.
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7
Preheat the oven to 375.
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8
In a large bowl, mix the lentils with the mint, thyme and vinegar.
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9
Crumble in the goat cheese, season with salt and pepper and mix well.
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10
Brush a 10-inch glass pie plate with melted butter.
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11
Lay 1 sheet of phyllo over the pan; tuck it into the pan and let the ends hang over the side.
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12
Brush the phyllo generously with butter.
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13
Repeat with 6 more phyllo sheets, rotating each one 45 degrees to create a circle of overhanging phyllo.
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14
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.
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15
Loosely roll up all of the overhanging phyllo to create a 1-inch wide border.
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16
Brush the border with butter.
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17
Using a sharp knife, cut the pie into 8 wedges, cutting through the top layer of phyllo only.
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18
Bake the pie for about 1 hour and 40 minutes, until the top is golden brown.
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19
Transfer to a rack and let stand until cooled slightly, about 15 minutes.
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20
Cut the pie into wedges and serve hot, warm or at room temperature.
