In a large bowl, combine the flour and salt.

Add half of the frozen butter to the flour mixture and immediately return the rest of the butter to the freezer.

Add the lemon juice and ice water and mix until a dough clumps begin to form. If you squeeze the mixture tightly with your hands, it should stick together. If it doesn't, add a bit more ice water.

Transfer the large dough pieces to a work surface and add a bit more water to the smaller pieces until dough clumps begin to form from them. Add them to your larger dough piece.

Knead to form a single mass of dough. Press into a 1 inch thick square and wrap tightly in plastic wrap.

Chill for 30 minutes.

Roll the dough out on a lightly floured surface to a large rectangle, you want it to be about 3 times long as it was wide.

Divide the remaining frozen butter into 4 equal parts. Add one part to the center of your dough rectangle and fold the bottom third over top of the butter.

Add the next part of the butter on top of that and fold the top third of the dough over top of the butter. Seal the edges.

Rotate the dough 90 degrees and roll out again to a large rectangle. Repeat the folding process to include the rest of the butter.

Press the edges tightly to seal again and then wrap tightly in plastic and chill for 20 minutes.

If you want to create more of a puff pastry type of dough, remove the dough after chilling and repeat the folds and turns two more times without adding additional butter. Without doing these additional folds, you will get a super flaky and layered pie dough. If you choose to do additional folds, chill the dough for 30 minutes before rolling it out to use it.

Preheat the oven to 400F and prepare a baking sheet by covering with parchment paper.

While the dough chills, place the sliced zucchini in a colander with 1/2 tsp of salt. Let it sit for 30 minutes to let some of the water out.

Wring out the zucchini with a towel to remove extra liquid. Pat dry with a towel and then toss with the olive oil, garlic powder, and lemon pepper.

In a small bowl, mix the feta and goat cheese with a fork until fully combined.

Roll the dough out to a 10x15 inch rectangle. Transfer to parchment lined baking sheet and prick the entire sheet of dough with a fork, leaving a 1 inch border.

Bake the pastry in the oven for 15 minutes to get a crisp bottom.

Remove from the oven and top with the cheese mixture. Spread the cheese out until the 1 inch border. Top with the zucchini. You can make a lattice pattern with the zucchini like I did or you can lay the zucchini however you want! Just make sure that your zucchini overlaps a bit, it will shrink in the oven as it bakes.

Bake for 30 more minutes, until the zucchini is beginning to brown and crisp and the crust is golden brown all over.

Slice into 9 evenly sized rectangles and serve!