Wash the vegetables thoroughly to remove any dirt. Finely chop them and place in a large bowl. Squeeze them well with your hands to reduce their volume.

Add the feta, crumbled into medium pieces, eggs, semolina, olive oil, salt, and pepper to the bowl with the vegetables. Mix well.

In a separate bowl, combine the flour, water, oil, vinegar, and salt. Knead the mixture for about 3 minutes. If the dough is sticky, add a little more flour; if it's too dry, add a bit more water.

Divide the dough into six equal balls, cover with a towel, and let rest for 30 minutes.

You will need six sheets in total. Using a rolling pin, roll out each ball into a thin sheet.

In a round baking pan, 15 inches (39 cm) in diameter, lay down one sheet and brush with oil. Repeat with two more sheets, brushing each with oil.

After placing three sheets in the pan, add the filling and spread it evenly.

Roll out the fourth sheet and place it over the filling, brushing with oil. Repeat with the last two sheets, making sure the final sheet is neat.

Fold the edges inward, score the top with a knife into pieces of your desired size, and brush with a little oil.

Bake in a preheated oven at 400°F (200°C) with convection for 1 hour, until the pie is golden brown.