How to make
In a bowl, beat the eggs, add the spices, crumbled feta cheese, yoghurt, baking powder and stir.
Clean the zucchini and grate them on a grater. Leave them in a strainer for 30 min., then squeeze out any excess liquid from them with your hands. Add them to the egg mixture and stir again.
Optionally, add grated parmesan; it's not a must but provides a spectacular taste and aroma.
Lay out the phyllo pastry sheets, take 3 of them at a time, smear each one with olive oil, arrange on top of one another, then fold them in half.
Put them in a tray with baking paper and sprinkle filling on top, place another 3 sheets, prepared the same way, filling again and continue in this order until out of products.
Melt the butter and while still hot, pour it on top. Put the tray in the oven at 320°F (160 °C) for 60 min., then take it out and grate cheese on top.
Return the tray to the oven to finish baking to a golden crust.
