Lentil and Potato Pie

4 red potatoes, chopped and microwaved in a bit of water for 4 minutes
1 17 oz package of pre-cooked lentils (TJs)
4 garlic cloves, minced
1 small onion, chopped
4 oz goat cheese, 6 oz mascarpone, 2 tbsp heavy cream (enough to make it easily spreadable, almost pour-able)
5 or 6 sheets of phyllo from the freezer - thaw phyllo in fridge overnight.


Saute the onion and garlic in any kind of oil you want - I used bacon fat.
Once the onions are translucent add the softened potatoes. Season with salt, pepper and dill to taste.
Saute until the potatoes are looking golden brown on a couple sides.
Add the pre-cooked lentils.
Stir till all warmed up.

Prepare a small-ish baking dish with the phyllo sheets according to package directions, about 2 on bottom with spray oil between layers.  Pour the lentil and potato mixture in, cover with the goat cheese mixture, top with 3 or 4 layers of phyllo with spray oil between sheets.

Bake for about 15 minutes at 350, until the phyllo looks golden and parts are crisping and getting darker around the edges.