Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Sauté onion in oil until lightly golden.

Then add zucchini, mushrooms, if using, and salt and sauté for three to four minutes, or until most of the liquid has been drawn out. Allow to cool. Lightly beat the eggs, then add it to the mixture with the soup mix and black pepper.

If using phyllo dough, cut it into three-inch (seven-and-a-half-centimeter) squares and place three to four layers of the dough in a lined muffin pan.

If using kataifi dough, make a ring of the

dough and place it in the muffin cup.

Drizzle oil over the edges of the dough

in each muffin cup. Spoon the vegetable

mixture into the dough shell. Bake for 25

minutes.