Preheat your oven to 375°F (190°C) and grease a large oven-safe skillet with olive oil.

Unroll phyllo pastry and layer half of the sheets in the greased skillet, brushing each with olive oil.

In a large skillet over medium heat, sauté the mixed vegetables with olive oil and kosher salt for about 5-7 minutes.

In a separate bowl, whisk together whole milk, egg yolks, fennel seeds, paprika, granulated garlic, black pepper, and chopped parsley.

Stir the sautéed vegetables into the egg mixture until evenly coated.

Pour the vegetable and egg mixture over the phyllo layers, folding the edges of the phyllo over the filling.

Layer remaining phyllo sheets on top, brushing each with olive oil before baking.

Bake for 50-60 minutes until golden brown and crispy.

Let cool for a few minutes before slicing and serving warm.