Let the phyllo pastry in its packaging, for 2 hours, outside the refrigerator, to defrost well. Pass the zucchinis from the coarse part of the grater and place them in a strainer. Salt them and press them gently to drain the fluids. Allow them to stand for 30-40 minutes to remove all excess moisture.
In a deep pan or a pot, pour half of the olive oil and start sautéing the chopped onion and leeks for 2-3 minutes. Add the zucchinis and continue sauté for 5 minutes until the mixture is dry.
Then chop the dill and add to the pan cumin, sugar, pepper, some salt and the dill. Remove from the heat and allow the mixture to cool slightly. Preheat the oven to 180 ° C. In a bowl, crumble kalathaki cheese, add the eggs and stir the mixture well.
Brush a medium sized pan with some olive oil, spread half the phyllo pastry, brushing each one with some olive oil. Apply the filling and close with the remaining phyllo pastry, brushing again each one with olive oil. Close the pie well and cut the excess pieces with a sharp knife.
Add 2 tablespoons of water to the remaining olive oil, mix well and smear the surface of the pie. Sprinkle some sesame, and bake at 180 ° C for about 50 minutes.