Grease a 25cm pan.
In a bowl mix together courgettes, tomatoes, oregano, cheeses & 1 egg. Season well with salt and pepper.
Shred the filo & pull the strands apart.
In a bowl beat cream, milk & remaining egg & season well with salt & pepper.
Arrange half the ribboned filo on base of the pan, add the courgette mix & arrange remaining filo on top. Pour over the egg and cream mix. Leave to sit for 30 mins to soak.
Cook in hot oven on the base at 180/160 fan for 35 mins until crisp & golden on top.
Add sesame seeds & bake for 5 mins more.
Remove from oven & let it sit for 10 mins before slicing.
