Brush springform pan with olive oil or olive oil spray
Unwrap phyllo and cover with a dampened towel, keeping it covered as you work quickly
Add 3 sheets into the bottom of the pan,1 at a time, spraying or brushing with olive oil and a sprinkling of grated parmesan or romano
Fit one sheet partially on the bottom with the ends hanging well over the pan, spray or brush all over with olive oil
Continue with the phyllo all the way around the pan, then do it all around 2 more times( phyllo is very thin) rotating pan so the sheets cover the entire rim
Start layering your vegetables one layer at a time, in between the layers add a sprinkling of grated parmesan or romano and also your grated asiago, mozzarella or fontina, use enough to cover all around the vegetables,but not too much, pressing down lightly
When you get to the top fold in the overhang of phyllo, making sure its sprayed or brushed with olive oil
Add more phyllo sheets to the top to make sure all the veggies are covered
Finish off by spraying or brushing with olive oil on entire top and a final sprinkling of cheese
Place pan on a baking sheet lined with foil and bake in oven at 400 for around 20-25 minutes or until phyllo is crispy golden
Let it cool down then cut into wedges with a serrated knife
Note: No exact amounts here, just cover each layer with veggies and cheese, you could also use a smaller springform pan or a deep dish pie plate depending on how many veggies you have.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2013/01/roastedveggieoverload.html