¼ cup olive oil plus extra for brushing the filo
2 cups sliced scallions
3 large eggs beaten
12 ounces feta, crumbled
½ cup ricotta cheese
5 medium zucchini, grated on the course side of a grater and drained for 1 ½ hours (or grated, lightly salted and drained in a colander for 20 minutes and squeezed)
1 bunch dill, chopped
1 bunch mint, chopped
8 sheets filo dough

Preheat the oven to 350 F.

In a large skillet heat ¼ cup of the oil over medium heat, add the scallions and cook, stirring occasionally until softened.

In a large bowl combine the eggs, feta, ricotta, zucchini, scallions and herbs and stir well.

Brush a 9- x 11- oven safe glass baking dish with oil. Lay one of the filo sheets over the dish and ease it in. Brush with oil and repeat with three more sheets of filo. Spoon the filling into the pan to fill it almost to the top (if you have extra, save it to add to scrambled eggs or use in some other recipe). Top the filling with 4 more sheets of filo, brushing each layer after you put it on with oil. Trim the excess filo and fold in the edges. Score the pie into 8 pieces with a sharp knife.

Transfer the pie to the middle shelf of the oven and bake for 45- 50 minutes or until golden and cooked through.