Cut the Akkawi cheese into cubes and then into thin slices.

Wash the slices thoroughly with cold water to remove the salt.

Place the cheese in a bowl and soak it in fresh water for a while.

Once soaked, drain and pat it dry before using.

Roughly chop or mash the Feta cheese in a large bowl.

Add a portion of the Mozzarella cheese to the Feta.

Taste the mixture—this will help you decide how much more you need to rinse or soak the Akkawi cheese to balance the saltiness.

Finely dice the onion.

Add the onion to the cheese mixture.

Strip the French Thyme (or Za'atar Zube'i) from the stems.

Finely chop the leaves and add them to the bowl.

If you like, you can also add finely chopped green and black olives at this stage.

Crack one egg into the mixture.

Add a generous pinch of white pepper.

Add the prepared Akkawi cheese and the remaining Mozzarella.

Mix everything thoroughly by hand.

In a small bowl, mix a little flour with water until you have a sticky paste.

This will be used to "glue" the pastry shut.

Carefully separate the spring roll (or phyllo) pastry sheets.

Place a portion of the cheese filling near the bottom edge of a sheet.

Fold the bottom edge over the filling, tuck in the left and right sides to seal the ends, and roll it up tightly.

Apply a small amount of the flour paste to the top edge to seal the roll.

Ensure the roll is tight and the ends are fully closed to prevent cheese from leaking.

Place the prepared rolls in the freezer.

They must be completely frozen before frying.

For the best results, fry them directly from the freezer while they are still ice-cold.

Heat vegetable oil in a pan. The oil must be very hot. Do not fry the rolls in medium or lukewarm oil, as the pastry will absorb too much oil and the cheese will leak. Carefully drop the frozen rolls into the hot oil. They are ready when they turn golden brown and begin to float to the surface.

Remove the rolls from the oil and place them on paper towels to drain. For presentation, you can serve them on a bed of finely shredded lettuce. Serve immediately while hot and crunchy.