8 ounces phyllo pastry, thawed overnight in the fridge

1/4 cup extra virgin olive oil, plus more for greasing and topping

Kosher salt, to taste

2 cups thinly sliced mixed vegetables (red bell pepper, Yukon gold potato, carrot, zucchini, leek, etc.)

Optional vegetables: onion, shallots, cherry tomatoes, spinach, cauliflower, broccoli

1 1/4 cups whole milk

4 egg yolks

1 teaspoon fennel seeds, roughly crushed

1 teaspoon sweet paprika

1 teaspoon granulated garlic or 1/2 teaspoon garlic powder

Black pepper, to taste

2 garlic cloves, grated

1/3 cup finely chopped parsley

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Preheat the oven to 375°F (190°C).
Grease a 12-inch cast-iron skillet or round baking dish with olive oil.
Lay the phyllo sheets flat. Working with 2 sheets at a time, crinkle them and arrange in a circular motion in the skillet. Repeat until the bottom is covered.
Tuck the sliced vegetables in between the phyllo layers.
Drizzle 1/4 cup olive oil on top and sprinkle with salt. Bake for 35 to 40 minutes until golden and crisp.
Reduce oven temperature to 350°F (175°C).
In a bowl, whisk egg yolks, milk, fennel, paprika, garlic powder, black pepper, and a pinch of salt.
Pour over the baked phyllo and veggies. Bake 25 to 30 minutes.
Mix grated garlic, parsley, and 2 tablespoons olive oil. Brush over the hot crinkle cake after baking.
Slice into wedges and serve warm.

Add cheese like feta, parmesan, or goat cheese for extra richness.

Spice it up with chili flakes or cayenne pepper.

Use seasonal vegetables like asparagus, pumpkin, or mushrooms.

For a vegan version, replace eggs and milk with chickpea flour and plant-based milk.

Store leftovers in the fridge for up to 3 days; reheat in the oven for crispiness.

Phyllo sheets dry quickly, so keep unused sheets covered with a damp towel.

Can be frozen for up to 2 months if fully baked and cooled before wrapping.