Veggie Phyllo Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz (226g) pre-made phyllo dough, defrosted overnight in the fridge
02 -
1/4 cup olive oil (extra virgin), and a bit extra for greasing and topping
03 -
A sprinkle of kosher salt
04 -
2 cups assorted veggies, cut thin
05 -
Half of a small red bell pepper
06 -
Half of a small Yukon gold potato
07 -
Half of a small carrot
08 -
Half of a small zucchini
09 -
Half of a small leek
→ Optional Veggies
10 -
Spinach
11 -
Cauliflower
12 -
Broccoli
13 -
Shallots
14 -
Cherry tomatoes
15 -
Onion
→ Custard
16 -
1 and 1/4 cups full-fat milk
17 -
4 yolks from large eggs
18 -
1 tsp crushed fennel seeds
19 -
1 tsp sweet paprika powder
20 -
1 tsp garlic powder, or 1/2 tsp granulated garlic
21 -
A pinch of ground black pepper
22 -
2 cloves fresh garlic, grated fine
23 -
1/3 cup parsley, chopped into small bits
# Instructions:
01 -
Warm up your oven to 375°F (190°C). Use a brush to coat the bottom of a 12-inch round baking dish or cast-iron skillet with olive oil.
02 -
Take out the phyllo dough and spread the sheets flat on a clean surface. Using two sheets at once, scrunch them up lightly and layer them around the skillet in a swirled pattern. Keep going until the skillet's bottom is fully covered.
03 -
Tuck your sliced vegetables between the crinkled phyllo layers. Sprinkle a little salt and drizzle 1/4 cup of olive oil over everything.
04 -
Pop the skillet into the oven and bake for about 35–40 minutes. The top should be golden and firm. Once done, bring it out and lower the oven temperature to 350°F (175°C).
05 -
In a bowl, mix the milk, egg yolks, fennel seeds, paprika, garlic powder, black pepper, and a good pinch of salt until well blended.
06 -
Carefully pour your custard mix over the cooked veggies and crinkled phyllo. Place it back in the oven and bake for 25–30 minutes.
07 -
Mix grated garlic, fresh parsley, and 2 spoons of olive oil in a small bowl for a quick topping.
08 -
As soon as the dish is out of the oven, spread the parsley garlic mix on top using a brush. Cut it into slices and enjoy while it's warm.