Wash and roughly grate the zucchini, then add some salt. Let the zucchini sit for approx. 10 minutes to release liquid from the zucchini.In the meantime, peel, halve, and slice red onions. Sauté the onions in a frying pan with some olive oil over low heat until they are translucent but still have a bite. Then season with salt.Drain the water from the zucchini and wrap the grated zucchini in a clean kitchen towel. Then squeeze it, so it loses as much liquid as possible.Add the squeezed zucchini and translucent onions to a bowl and season with Ras el Hanout. Crumble the vegan feta cheese with your hands and add it as well. Mix everything and season generously with salt and pepper.Preheat the oven to 200°C/390°F (convection heat) and grease a springform pan with olive oil. Brush each sheet of phyllo dough with oil and place them in your springform pan one after the other, slightly staggered, so that the entire pan is filled and there's always some pastry hanging over the edge of the springform pan.Add the zucchini filling into the pan and smooth it out. Then fold the overhang of the phyllo dough over the edge of the filling, crimping it together with your hands.Bake the phyllo pie at 200°C/390°F (convection heat) for about 20 minutes. Let cool briefly before cutting.