Heat ¾ cup olive oil in pot. Add parsley, spinach and onions. Sauté for 5 minutes, continuously stirring.
Add peppers, zucchini, eggplant, basil, salt, pepper and sugar. Sauté an additional 5 minutes.
Remove from heat. Place mixture in a large bowl. Add bread crumbs, cheeses and eggs. Mix well.
Preheat oven to 350 degrees F.
Brush one side of each phyllo pastry with olive oil. Put half pound of brushed pastry on bottom of pan. Add mixture and place other half pound of brushed pastry on top. Sprinkle with sesame seeds.
Make a few slits on the top with a knife. Bake at 350 degrees for 1 hour or until top is golden brown. Cut in squares and serve.