Spiced Vegetable Phyllo Pie

cooking.nytimes.com

arodenha

1 tablespoon extra-virgin olive oil, more as needed

2 medium red onions, chopped

1 red bell pepper, seeded and sliced

2 tablespoons tomato paste

1¼ teaspoons ground turmeric

1¼ teaspoons sweet paprika

1 teaspoon ground ginger

½ teaspoon ground cinnamon

Large pinch of freshly grated nutmeg

2½ teaspoons kosher salt (such as Diamond Crystal)

1¾ pounds cauliflower, florets roughly chopped (about 4 cups)

1 pound sweet potatoes, peeled and cut into ¾-inch cubes (about 4 cups)

1 medium zucchini, cut into ¾-inch cubes

1 (14.5-ounce) can chickpeas, drained and rinsed

2 cups vegetable or chicken broth

1 tablespoon minced preserved lemon or 2 teaspoons grated lemon zest

½ cup mint, roughly chopped, more for topping

12 tablespoons/170 grams unsalted butter, melted

8 ounces feta, crumbled (optional)

1 (16-ounce) package frozen phyllo dough, defrosted

Directions at cooking.nytimes.com

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