Roasted Vegetable Baklava Recipe

How to make it

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• 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.