Ingredients:
- 2 medium fennel bulbs, trimmed , reserving fronds, bulbs halved and sliced lengthwise 1/4 inch thick
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.37 Kcal (956 kJ) | ||
| Calories from fat | 152.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.89g | 26% | |
|---|---|---|---|
| Sodium | 40.98mg | 2% | |
| Potassium | 443.34mg | 9% | |
| Total Carbs | 18.03g | 6% | |
| Sugars | 3.24g | 13% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 2.95g | 6% | |
| Vitamin C | 16.1mg | 27% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 31.4mg | 174% | |
| Calcium | 41.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 154.49 Kcal (647 kJ) | ||
| Calories from fat | 102.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.43g | 26% | |
|---|---|---|---|
| Sodium | 27.72mg | 2% | |
| Potassium | 299.91mg | 9% | |
| Total Carbs | 12.2g | 6% | |
| Sugars | 2.19g | 13% | |
| Dietary Fiber | 2.39g | 14% | |
| Protein | 1.99g | 6% | |
| Vitamin C | 10.9mg | 27% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 21.2mg | 174% | |
| Calcium | 28.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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