Preheat the oven to 180° Celsius

Cut each sheet of phyllo pastry into 16 and cover with a damp tea towel while you are busy assembling

Take 4 of the cut pieces and brush on some of the melted butter

Place each piece, one on top of the other at slight angles to each other

Press into a sprayed or non-stick muffin tin

Repeat until all 12 holes have pastry in them

Divide the zucchini between each pastry cup

And sprinkle over the feta

Top with a piece of the zucchini blossom

Place the eggs and cream into a jug

Add the thyme, basil and parsley and season generously

Divide the mixture between each cup

Place into the oven and bake for 35 minutes

Remove and leave to set for 5 minutes before serving *