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

Layer half of the phyllo pastry sheets into the skillet, brushing each layer with olive oil.

Sauté the mixed vegetables in 1 tablespoon of olive oil over medium heat for 5-7 minutes.

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

Stir the sautéed vegetables into the egg mixture until well-coated.

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

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

Bake in the oven for 50-60 minutes until golden brown.

Allow to cool for a few minutes before slicing and serving, optionally drizzling with olive oil.