Preparation

• 1
  Preheat the oven to 180°C
• 2
  In a large pan sauté the lees and spring onions until soft, add the artichokes, lemon juice
• 3
  rice and dill and season to taste
• 4
  Add the water and bring it to a simmer, allow to simmer for a couple of minutes
• 5
  remove from the heat and cool for a few minutes
• 6
  Stir in the cheeses and season further
• 7
  Combine the oil and butter in a cup, use a tsp. of this combination to grease the bottom of your pie dish
• 8
  layer 6-8 sheets of phyllo as a base for your pie, brush each individual sheet with the oil and butter mixture
• 9
  Add the pie filling and fold in any phyllo that might be sticking out
• 10
  Layer an additional 8-10 sheets of phyllo on top ensuring that you brush the oil/butter mix onto each sheet
• 11
  Bake the pie for 45min to an hour until the pastry has turned a rich golden brown.