1.Oil a 21cm shallow cake pan. Preheat the oven to hot, 220°C (200°C fan-forced).
2.Combine the coarsely grated zucchini, feta, ricotta and mint in a large bowl. Season with salt and pepper; mix well.
3.Brush a sheet of filo with a little of the oil, fold in half; repeat with remaining filo pastry. Place two pastry sheets in prepared pan spread a third of the zucchini mixture onto the pastry in pan trim the pastry to the top of the pan. Repeat twice more with the remaining filo and zucchini mixture. Top with the remaining two sheets of filo, trim the pastry and tuck the edge inside pan. Brush the top with the remaining oil.
4.Bake pie in a hot oven for 15 minutes, then reduce to moderate, 180°C (160°C fan-forced) and bake for 20 minutes or until well browned.
5.Serve with green salad and bread, if desired.