Preheat the oven to 200c
We begin by getting the filling ready. Heat some oil and then add the chopped leeks and zuchinnis.
Add the thyme and cook over medium heat until the leeks and zuchinnis are softened and cooked through. Set aside in a bowl and let it cool down.
In a bowl flake the salmon pieces. Add the crumbed feta, zest of lemon, grated parmesan cheese, an egg and the pepper.
Add the zuchinni and leek mixture to this blow and give it all a good mix. I did not add any salt because of the feta cheese took care of that, but if you don't think its enough, add some salt.
Brush a quiche tray with some oil. Lay phyllo sheets over lapping each other letting them hang over the edge of the pan.
Spoon in the filling and then cover it up with the phyllo sheets. There is not particular way to do this, just make sure the top is covered.
Brush with some olive oil and maybe add on some sesame seeds on top, or grate some more parmesan cheese.
Bake for around 30-45mins till the filling is cooked through and the phyllo is crispy on the outside.
Serve with a side salad and some tzatziki
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