For the filling, heat the milk in a saucepan over medium heat. Add the semolina and stir constantly with a wooden spoon until the mixture thickens and becomes creamy. Remove from the heat and let it cool to room temperature. Meanwhile, prepare the dough for the phyllo and get ready to roll it out.

For the phyllo dough, add the flour, olive oil, vinegar, salt, and water gradually to a bowl, kneading until you have a soft, pliable dough. Divide the dough into 18 pieces. Place the cornstarch in a bowl and dip each dough ball in it to make rolling out easier.

Roll out each dough ball with a rolling pin. Lightly butter the phyllo sheets with your fingers and stretch them gently by hand. Stack the sheets in groups of four, brushing each layer with butter in between.

This way, you’ll have 3 stacks of 4 sheets each, which you’ll roll out into larger phyllo sheets for the base. With the remaining dough, roll out the sheets, stack them, and brush with butter between each layer.

Roll out the first stack of four on a floured surface into a large phyllo sheet, brush with olive oil, and set aside. Repeat the process with the other two stacks. Place the 3 phyllo sheets in a greased baking pan, one on top of the other, letting the edges hang over the sides.

To assemble, add the eggs, shredded cheese, and salt and pepper to the cooled semolina cream and mix well. Spread the filling evenly over the phyllo sheets.

Roll out the first group of three dough balls on a floured surface into a phyllo sheet. Continue with the remaining dough.

Place 2 phyllo sheets over the filling, laying them gently without stretching so they form folds and ruffles on top. Fold the overhanging edges inward to form a rim.

Brush the top of the pie with olive oil and butter, and score the top layers into pieces. Bake in a preheated oven at 350°F (180°C) with convection for about 1 hour.

Enjoy!