Ingredients :

• Zucchini — Choose them firm and not too large. Large zucchinis often have more water and less flavor. Two medium zucchinis, about 350 to 400 g total, is the right amount to fill eight sheets without the filling being dry or too liquid.
• Feta — Buy a block, not the pre-crumbled kind in a bag. Block feta is firmer, less humid, and holds up better in the filling. Greek PDO feta is preferable—it has a bolder taste. Remember it’s already salty: you’ll rarely need to add salt to the filling.
• Mozzarella — Don’t use fresh buffalo mozzarella here—it contains too much water and will make your pastry soggy. Go for the firm, low-moisture vacuum-packed industrial mozzarella. This is what provides that stretchy cheese pull without turning the filling into soup.
• Brick pastry sheets — They tear if left in the open air for five minutes. Take them out one by one and keep the rest covered with a slightly damp cloth. A cracked sheet is unforgiving when you’re trying to roll tightly.