Instructions

1. 1
   Preheat oven to 350°F (175°C).
2. 2
   Wash the radishes well, remove and discard tops. Put radishes into a small baking dish and drizzle with olive oil. Bake for about an hour. Let them cool and then cut into small cubes.
3. 3
   Use half the butter to grease a pie pan, and then line it with pieces of phyllo dough, covering the pan evenly. Tuck any stray bits under to make a nice edge.
4. 4
   Heat the remaining butter in a large pan and sauté the onion in it for about 5 minutes. Add the wine and diced radishes, then cook for another minute. Remove from heat and pour into the pastry shell.
5. 5
   In a bowl, mix together the eggs and cream, and then pour over the vegetables in the pie crust. Crumble the goat cheese over the cream.
6. 6
   Bake the pie in a preheated oven at aforementioned temperature for 20 minutes.
7. 7
   Add the walnuts and bake for another 15–20 minutes.
8. 8
   Remove the pie from the oven and top it with the chopped parsley.
9. 9
   Let cool completely before serving.