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Brush a rectangular tray (approx 36x30cm) with melted butter
Lightly butter 4 sheets of filo pastry and lay them crisscrossed on the bottom of the tray with plenty coming over the sides
Lightly butter 4 more sheets, place them on top of each other, then lay them in the bottom of the tray to reinforce the base
Thoroughly squeeze excess liquid from the grated zucchinis
Combine zucchinis with feta, ricotta, yoghurt and mint in a bowl, season with pepper
Set aside 3 sheets of filo for the top
Drop spoonfuls of filling onto the pastry base
Place the next sheet of filo over the top, slightly ruffled to create air pockets
Drip melted butter over the pastry and top with more zucchini mixture
Continue layering process until filling is used
Fold the filo from the outside inward and layer the final 3 sheets over the top
Tuck in around the edges and brush with melted butter
Cut the top layer of pastry into 8cm squares with a sharp knife
Whisk eggs, milk, yoghurt and oil together, season with salt and pepper
Pour the egg mixture all over the pita and let sit for about 30 minutes
Preheat oven to 160°C fan-forced
Sprinkle the pita with sesame seeds and bake for approximately 1 hour until both top and bottom are golden