fennel filo pie with lemony roast potatoes

'a greek treat' 

Ingredients

fennel

garlic 

filo pastry 

smoked paprika

potato

Lemon 

Dill 

Garlic 

Olive oil 

Butter 

Salt 

Pepper 

The Pie 

1. Cut up your fennel into slender chunks and chop your onion toss with salt and pepper, roast in the oven until soft and caramelised. 

2.  Gently melt some butter then turn off the heat and add smoked paprika. 

3. Brush an oven proof skillet with the butter then lay on a layer of filo pastry, the brush butter onto the pastry then add another layer of filo pastry. after the fourth layer start adding a scattering of your roast fennel in between layers. 

4. When you have ran out of the fennel crumple the filo to form a covering for the pie.

5. bake the pie in the oven for about 12-15 minuets 180'C 

The Potatoes

1. Chop the potato into two inch pieces. 

2. Parboil the potatoes for around eight minuets, then roast them in the oven on foil until they begin to crisp up on top. 

3. Mix your dill garlic, lemon (juice and zest) and olive oil. season this mixture well with salt and pepper  

4. Fold the oil beneath the potatoes into a kind of boat then pour the lemon mixture over the top. then return to the oven until the  tops of the potatoes are crispy and the liquid is reduced or gone. 

Serve the pie and potatoes with a simple Greek salad or maybe some tzatziki and enjoy.