Ingredients :

• Zucchini — Take medium-sized zucchinis, not the watery monsters of late summer. Smaller ones have more flavor and less water to eliminate. The drying step after grating is not optional — if you skip it, the brick softens before it even hits the pan.
• Feta — A block in brine, not the crumbled version in a bag, which is often dry and bland. Drain it well, crumble it by hand directly into the bowl. It brings that salty-creamy kick that changes everything.
• Mozzarella — Buffalo mozzarella is too wet here — it will make the filling soggy. Use a pizza mozzarella, firmer, in block or low-moisture. It melts better and stretches nicely when you bite into it.
• Brick pastry sheets — Available in the refrigerated section of supermarkets or Middle Eastern grocery stores. They tear easily when cold — work with them at room temperature, or handle them very delicately.