Brush a rectangular tray, approx 36x30cm, with some of the melted butter. Lightly butter 4 sheets of filo pastry & lay them crisscrossed on the bottom of the tray, with plenty of pastry coming out over the sides of the tray.

These sheets will form the sides of the pita. Lightly butter 4 more sheets & place them on top of each other, then lay them in the bottom of the tray to reinforce the bottom of the pita.

To make the filling, thoroughly squeeze the excess liquid out of the zucchinis. Combine with the feta, ricotta, yoghurt & mint in a bowl. Season with pepper.

Set aside 3 sheets of filo for the top of the pita.

Using a tbsp, drop a few spoonfuls of the filling, here and there, onto the pastry base. Take the next sheet of filo and place it over the top, slightly ruffled, to create pockets of air that will make the pita more fluffy.

Drip a little melted butter here and there over the top of the pastry using a pastry brush, & top with more of the zucchini mixture. Try to drip it in different areas of the pastry from the previous layer, again creating air pockets. Continue this layering process until the filling mixture is used.

Fold the filo from the outside inward, then layer the final 3 sheets over the top, tuck it in around the edges & brush with melted butter. Use a sharp knife to cut the top layer of pastry into 8cm squares.

To make the topping, whisk the eggs, milk, yoghurt & oil together, season with salt & pepper, & pour all over the pita. Leave to sit for about 30 min.

Preheat the oven to 160°C fan-forced.

Sprinkle the pita with sesame seeds & bake for approx hr, making sure both the top & bottom are golden.