How to make it

  • Preheat oven to 425°F with racks in upper and lower thirds.
  • Pulse walnuts with bread crumbs in a food processor until nuts are finely chopped (not ground).
  • Peel potatoes and slice 1/4 inch thick.
  • Divide all vegetables between 2 large 4-sided sheet pans and toss each pan of vegetables with 3 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
  • Roast vegetables, stirring and switching position of pans halfway through, until softened and golden brown in spots, 35 to 40 minutes.
  • Leave oven on with 1 rack in middle.
  • Add 1/3 cup water to each pan of vegetables and stir and scrape up brown bits from bottom.
  • Chop 1/4 cup fennel fronds.
  • Combine all vegetables in 1 pan and toss with fennel fronds and dill.
  • Brush baking dish with some of remaining olive oil.
  • Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel.
  • Keeping remaining phyllo covered and working quickly, place 1 sheet on a work surface, then gently brush with some oil and sprinkle with 2 rounded tablespoon walnut mixture.
  • Place another phyllo sheet on top and repeat brushing and sprinkling.
  • Top with a third sheet and brush with oil.
  • Drape phyllo stack into one half of baking dish, gently pressing it into bottom and up side and leaving an overhang.
  • Make another stack with 3 more phyllo sheets, more oil, and remaining walnut mixture.
  • Drape into other half of dish (phyllo will overlap in center of dish).
  • Spoon vegetables into phyllo shell.
  • Fold overhang toward center over filling (it will not cover vegetables) and brush edge with oil.
  • Brush remaining 2 sheets of phyllo with remaining oil, tear in half, crumple, and arrange on top of filling.
  • Bake in middle of oven until phyllo is deep golden brown, 20 to 25 minutes. Cool 5 minutes before serving.

Reviews & Comments 6

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    " It was good "
    californiadreamin ate it and said...
    This was a bit time consuming but very good.Very creative. My phyllo was a smaller size than listed in the recipe so there was no overhang.It worked well though. 15 minutes baking got me to a nice golden stage.
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  • sitbynellie 8 years ago
    Super Yum. I like a bit of a challenge. toleliz has a good suggestion - stick in a bit of garlic and you're away!!

    Love this recipe. Keep up the good work,
    love Nellie
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Wow, what a cool recipe!Never would have thought of anything like this, even though I make baklava sometimes! great post, high 5!
    Was this review helpful? Yes Flag
  • leonora5 9 years ago
    Awesome! Hmmmmm
    Was this review helpful? Yes Flag
    " It was excellent "
    toleliz ate it and said...
    Love it, love it, love it!! High 5! (A bit of garlic would send it right over the top into a 6!!)This is on my must try list for sure.
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    I love the roasted veggie baklava spin. Great post, Midge - thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    lacrenshaw ate it and said...
    Very labor-intensive dish but it sounds well worth the trouble and time, joan. 5.
    Was this review helpful? Yes Flag

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