Preheat the oven to 180°C (350°F) and lightly grease the ovenproof baking dish.

Coarsely grate the 300 g zucchini and 100 g onion using the box grater.

Wrap the grated zucchini and onion in a clean kitchen towel and squeeze out as much liquid as possible.

Finely chop the 5 g fresh basil and place it in the mixing bowl.

Add the squeezed vegetables, 50 g flour, 2 eggs, 100 g mozzarella, and 100 g feta to the bowl.

Add 1 tbsp za'atar, 1 tbsp salt, and 1 tbsp honey, then mix until a thick filling forms.

Melt or soften the 50 g butter and combine it with the 50 ml olive oil.

Lay one filo pastry sheet in the baking dish and brush it with the butter-oil mixture.

Repeat with about five phyllo sheets, adding the zucchini filling between layers.

Cover with the remaining phyllo sheets and brush the top generously with the remaining butter-oil mixture.

Bake for 30 min until deeply golden and crisp.

Rest for 5 min, then cut the pie into 4 portions and serve warm.