Phyllo pastry is marvellous — it feels like an indulgent treat, but it is low in fat, looks sophisticated, yet is simple to use. The trick is to work quickly to prevent it from drying out while keeping unused sheets either covered in wax paper or a damp cloth. (More tips on working with phyllo in the Intro.) If you wish, this dish may be prepared in advance.
1 1/2 lbs. floury potatoes, such as Idaho or Yukon Gold, thinly sliced 1 tbsp. olive oil 2 onions, finely sliced 8 oz. cremini mushrooms, sliced 1 tsp. dried dill 1 tbsp. arrowroot 1 cup soy cream 1/4 cup vegetable bouillon 1 tbsp. nutritional yeast 1 bunch scallions, sliced pinch paprika pinch ground nutmeg sea salt and black pepper 6 sheets phyllo pastry olive oil, to brush sesame seeds, to sprinkle
Preheat oven to 375°F. Oil an 11×7-inch baking dish. In a large pan of boiling water, blanch the potato slices for 2 minutes, plunge into cold water, drain, and blot off any excess water with a cloth or paper towel. Heat the oil in a skillet, add the onions, and cook over a medium-high heat for 5–7 minutes or until soft. Add the mushrooms and cook until just wilted, then stir in the dill. Mix the arrowroot with 2 tablespoons of the soy cream, then stir in the remaining soy cream, bouillon, and nutritional yeast. In the prepared dish, layer the potatoes, onion mushroom mixture, and scallions, sprinkling a little of the cream mixture, paprika, nutmeg, salt, and pepper over each potato layer. Pour the remaining cream mixture over the top layer. Working quickly, cut the phyllo slightly larger than the baking dish. Place the first sheet on top of the vegetables, tuck the overlap down inside the dish, then brush with olive oil. Repeat until all the sheets are used. Brush the top generously with oil and sprinkle with sesame seeds. Score the pastry into portions. Bake for 20–25 minutes, until golden; before serving test that the potatoes are cooked by inserting a knife through the scored pastry. Serves 4