Caramelized Zucchini Phyllo Pie

Ingredients

• 1 (1-pound) package frozen phyllo dough (13x18-inch), thawed in the refrigerator overnight
• 1 1/2 pounds zucchini (about 3 medium)
• 2 medium shallots
• 5 tablespoons olive oil, divided
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 tablespoon water
• 2 large eggs
• 1/4 cup tightly-packed coarsely chopped fresh basil leaves, plus whole leaves for garnish
• 3 tablespoons coarsely chopped fresh dill
• 1 1/2 ounces Parmesan cheese (1 scant cup freshly grated or 1/2 scant cup store-bought)
• 1 1/2 cups fresh or frozen corn kernels (from about 2 ears fresh)
• 3 ounces feta cheese (about 1/3 cup crumbled)
• Hot sauce, for serving (optional)

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