PLACE zucchini in colander placed over a bowl. Sprinkle zucchini with 1 tsp. of the salt; drain 30 min. Wrap zucchini in towel; squeeze out remaining liquid. Place zucchini in medium bowl.

PREHEAT oven to 400°F. Brown meat; drain. Add to the zucchini along with the feta cheese, eggs, milk, bread crumbs and remaining 1/2 tsp. salt; mix well.

PLACE 1 of the phyllo sheets on clean surface; brush with butter. Cover with second phyllo sheet; brush with butter. Place double layers of phyllo dough in lightly greased 9-inch round cake pan. Repeat with 6 of the remaining phyllo sheets, crisscrossing double layers of dough as necessary to completely cover bottom of pan, allowing excess dough to hang over side of pan.

SPREAD zucchini mixture onto bottom of crust. Cover with remaining 2 phyllo sheets. Fold excess dough over top layer. Brush with remaining butter to seal. Bake 45 min. or until golden brown. Cool in pan 10 min. Unmold onto serving plate; cut into six wedges to serve.