Preheat oven to 350°F.
In a large bowl, whisk together eggs, cream, yogurt and mustard.
Season with salt and pepper.
Stir in the chives, dill and crumbled feta.
Cut the corn kernels off the cob and place in a small bowl.
Slice tomato and zucchini and set aside.
Mix melted butter with oil.
Brush the melted butter on the bottom and sides of a 7-inch springform pan.
Keep the phyllo covered with a kitchen towel to avoid it from drying out.
Working with one sheet at a time, using a pastry brush, brush each sheet of phyllo with the melted butter.
Place each layer in the springform pan folding the edges in at the top.
Layer each sheet on top of the other until you have used up all the sheets. It’s ok if it tears.
Pour ⅓ of the egg mixture into the phyllo line pan.
Add half the corn and half the tomato slices.
Pour in another ⅓ of the egg mixture.
Cover with a layer of sliced zucchini.
Pour in the last ⅓ of the egg mixture.
Gently cover with corn, sliced tomatoes and another layer of zucchini.
Bake for 40-45 minutes until phyllo is golden in colour.
Then cover with aluminum and bake for another 15-20 minutes until the egg custard has set.
Turn the oven off and let it sit for another 10 minutes.
Remove from the oven and let it sit for 5-10 minutes before removing from spring form pan.
