The night before making the pot pie make sure to remove the phyllo dough from the freezer. Thaw in the fridge overnight.

Preheat the oven to 375F and grease an oval or rectangular baking dish or braiser - let me know what kind of dish to use.

Add the extra-virgin olive oil to a large skillet over medium heat. (You can also use the dish you’re baking the pie in if you can cook it on the stovetop).

Once the olive oil is hot, add the thinly sliced leek, chopped green onions, diced yellow onion and diced potato. Cook for 5-7 minutes until everything is starting to soften.

Add the minced garlic, kosher salt, white pepper, chili flakes and ground nutmeg. Stir and cook for 1 minute or until fragrant.

Add the horseradish, lemon zest and fresh chopped dill and stir to combine.

Add the frozen peas and grated cheddar cheese and stir until the cheese is incorporated into the sauce, cooking for about 1-2 minutes.

Finally, gently stir in the pieces of fish and cook for 2-3 minutes. Taste and adjust seasoning with more salt and pepper if desired

Remove from the heat.

Transfer the mixture to the baking dish OR leave in the dish you’re using if you’ve cooked in a dish that can go in the oven.

Melt 7 tablespoons of butter.

Divide the butter between the sheets of phyllo dough, lightly brush a bit onto each sheet.

Use your hands to gently scrunch each piece of buttered phyllo to sort of look like a flower. Cover the entire pie with these phyllo flowers, using 7 sheets of phyllo dough.