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Pre-heat oven to 375
Combine the ricotta, zucchini, mint, and pepper in a large mixing bowl. Crumble the feta and add to the mixture. Mix to combine. Taste and season with salt if needed.
Beat the eggs and add them with the olive oil. Mix together until incorporated.
Grease a 9 by 13-inch baking dish with butter.
Lay one sheet of phyllo drizzle with melted butter. Scrunch and roll in rossettes and place at the bottom of the pan. Continue making until it covers the bottom. Drizzle with more butter.
Spread the cheese mixture in the center of the pan. Lay more sheets of phyllo and drizzle with butter. Fold and scrunch the phyllo and make rossettes to cover the filling. Brush the top with more butter.
Bake the pie on the center rack of the preheated oven for 45 minutes or until golden. Wait to cool down for 15 mins. Slice, serve and devour!