This is a repost of the cheese pie/tiropita recipe I posted in 2017. I usually make it with a little white sauce (bechamel) but here have used semolina instead. Don't go overboard on the semolina. It does thicken as it cools down . It's a long recipe because I've given all sorts of alternatives. Kali orexi. Bon appetite
Making a tiropitta is so easy. I also made my own pastry and have included the recipe here. This is the traditional greek pastry made by mothers and grandmothers in little villages all over the country. Some unrefined flour a good dose of their fresh olive oil and a little water, salt and vinegar. They know by the feel of it whether to add more oil or water and the result is always a good soft, elastic ball of dough.
If you can't, or won't, make pastry then use whatever you can find in your local supermarket. That super thin filo pastry is also fine. Just use four sheets underneath and three on top, oiling them one by one as you lay them down.