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Preheat oven to 200ºC. Spray eight 185ml (3/4-cup) capacity muffins pans with oil. Use a 13cm round pastry cutter to cut 2 discs from each pastry sheet. Line the pans with pastry. Trim excess.
Whisk the eggs and water in a large bowl and season with salt and pepper. Stir in the zucchini, feta and dill.
Divide mixture among the pastry cases. Bake for 30 minutes or until pastry is crisp and filling is just set. Set aside in the pans for 5 minutes to cool.