Kataifi bites with Parmigiano Reggiano - Greece

Pull apart the kataifi pastry and spread it out to increase its volume. Grease 24 muffin molds. In a bowl, combine the chopped zucchini, Parmigiano Reggiano, salt, pepper, oregano and lightly beaten egg. Take a small piece of kataifi pastry and make a small nest. Fill with half a teaspoon of zucchini mixture and close to form a small ball. Put into the mold and repeat with the rest. Cover each bite with 1 teaspoon of milk and 1 teaspoon of melted butter, mix the egg and a teaspoon of water and brush each bite. Bake in a preheated oven at 355°F/180°C for 20-25 minutes, or until golden brown. Allow to cool and remove carefully, preferably using a plastic knife. Alternatively, you can use silicone molds for even easier results.