For the filo pastry

• 1 2/3 cups whole wheat flour
• 1 cup fine semolina flour
• 1 teaspoon salt
• 2/3 cup water
• 1/3 cup Greek yogurt
• 1/3 cup extra virgin Greek olive oil
• 2 teaspoons red wine vinegar
• ¼ - ¾ cup extra whole wheat or semolina flour as needed
• For the filling
• 3 tablespoons extra virgin Greek olive oil
• 4 scallions with greens, trimmed and chopped
• 2 medium zucchini trimmed and cut into 1/3-inch/ 1-cm cubes
• 3 garlic cloves minced
• 3 cups cherry or teardrop tomatoes halved
• 5 oz / 150 g halloumi diced
• 1/3 cup all-purpose flour
• 1/3 cup chopped fresh basil
• ¼ cup chopped fresh mint
• Olive oil for brushing pastry