Heat 1 tbsp of olive oil over medium heat in a heavy skillet and add the chopped onion. Cook, stirring, until tender, 5 to 8 minutes. Add a generous pinch of salt and the 2 cloves minced garlic and stir together until fragrant, 30 seconds to a minute. Remove from heat.
1 medium onion, 5 tbsp olive oil, 2 cloves garlic
In a medium bowl, combine the cooked onion and garlic with the 2 cups lentils, the chopped herbs and crumbled feta.
2 cups lentil and tomato sauce stew, ½ cup dill, 5 oz feta
Combine 2 tbsp butter and 4 tbsp olive oil in a heat-safe cup and melt gently in the microwave. Brush a 9-inch straight-sided ceramic or metal pie tin with butter and oil. Lay your phyllo dough out on a work surface and cover completely with a kitchen towel. Moisten another kitchen towel, and place on top of the dry towel. Remove phyllo one sheet at a time, replacing towels each time. Do the next steps quickly, to prevent the phyllo from drying or becoming damaged.
2 tbsp unsalted butter, 5 tbsp olive oil
Preheat oven to 350ºF. Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with edges overhanging rim. 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 pan’s rim. Continue to layer in 5 more sheets of phyllo (for 7 total), 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.
12 sheets phyllo dough
Fill the lined pan with lentil filling, then fold overhanging edges in over filling, brushing each one lightly with butter/oil mixture again.
Layer remaining 5 sheets of dough over top, brushing each sheet with butter and olive oil and rotating pan slightly after each addition. Crimp edges into sides of pan. Brush top with butter and oil. Pierce top of pie in several places with a sharp knife. Bake 45 to 50 minutes, until top is golden brown. Serve warm or at room temperature.