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Cut your filo with scissors while folded over the stretch it out with your fingers to separate the strands and set aside (I used Baklava filo which you can find in any Mediterranean or Middle Eastern shop)
Preheat oven to 355F / 180C
Butter your tin all the way up the sides and add some parchment paper to the bottom
Prepare the filling ingredients: Crush the garlic and add to the olive oil, crumble the feta well, grate the zucchini into a sieve and squeeze out the liquid into the sink by pressing down or squeezing in your hands, chop the dill and spring onions.
Mix the yogurt milk and eggs until smooth and add all of the other ingredients except the filo, give a stir. Add the filo in 3 stages and mix really well. (it might seem like it's not enough liquid but it definitely is just keep stirring) disclaimer my bowl was too small but aesthetically pleasing = use a bigger bowl.
Pour the mix into your tin and bake on middle to low shelf for 55-60min