Fennel Pot Pie

Icaria, an island in the Aegean Sea off the coast of Greece, boasts some of the longest-living citizens on earth. Large proportions of their residents live healthfully into their 100s, and researchers credit their healthy diet as a large component of this vibrant longevity. Fennel, which contains high levels of vitamins, minerals, fiber, calcium, iron and iodine, takes center stage in this delicious recipe, which is perfect for entertaining or meal prepping. Fennel also boosts digestion and can alleviate stomach discomfort. Feel free to add in a few handfuls of fresh chopped greens to the sauté mix if you have them on hand for an extra boost of nutrition. Recipe from Global Citizens Association. Serves 6.

Ingredients

• 1/2 cup extra virgin olive oil, plus ¼ cup for brushing on phyllo dough

• 4 small yellow onions, peeled and chopped

• 1 bunch green scallions, roots trimmed, white and green parts chopped

• 4 cloves garlic, peeled and chopped

• 4 medium carrots, stems trimmed, grated

• 2 bulbs fennel with the fronds attached, thinly sliced then chopped

• 1 handful fresh mint, chopped

• 1 handful fresh parsley, chopped

• 1 pound store-bought frozen phyllo dough

• Salt and pepper, to taste

Directions

1. Preheat your oven to 375 degrees. Brush a 10- or 12-inch round baking dish with olive oil.

2. In a very large pot or skillet, heat ½ cup olive oil over medium heat. Add the onions, scallions, garlic, carrots and fennel, along with a pinch of salt and pepper, and sauté for 10 minutes. Stir every few minutes until wilted and beginning to caramelize. Off the heat, add the mint and parsley, and stir to combine.

3. Place 4 layers of the phyllo dough in the prepared baking dish, brushing with olive oil between each layer.

4. Spread the fennel mixture evenly in your prepared dish. Cover with another 4 layers of the phyllo dough, brushing with olive oil between each layer.

5. Tuck the top phyllo dough edges under the bottom layers, securing the pie. Score the top to allow steam to escape, and brush everything with a final layer of olive oil.

6. Bake for 40-45 minutes, until the dough is golden brown and crispy. Allow to cool for 10 minutes out of the oven, slice and enjoy.

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