Preheat oven to 325°F (170°C).Brush each sheet of phyllo with melted butter and stack them. Cut in half lengthwise and crosswise to make 4 equal portions. Line 4 buttered large muffin tins or ramekins with dough.In a frying pan over medium heat, pour remaining butter and cook mushrooms, onion, and zucchini until soft.Divide cooked vegetables, tomatoes, Feta and Mozzarella among phyllo tart shells.Beat eggs with milk and stir in pesto. Pepper to taste.Divide egg mixture evenly among tart shells. Pinch tops together and bake about 20 minutes or until golden brown.To make phyllo golden and shiny, brush top with melted butter before baking.For a change of taste, try with Canadian Gruyère, Swiss, Emmental, Oka, Provolone or Cheddar.

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4 phyllo dough 1/3 cup (80 mL) melted butter 1 cup (250 mL) sliced mushroom 1/4 cup (60 mL) chopped red onion 1/2 cup (125 mL) diced zucchini 1 italian tomato, seeded and diced 1/2 cup (125 mL) diced canadian feta or semi-soft cheese 1/2 cup (125 mL) canadian mozzarella 3 egg 1/2 cup (125 mL) milk or light cream 1 Tbsp. (15 mL) basil pesto freshly ground pepper to taste