Phyllo Tomato Pie with Feta Cheese

Method

1. Heat a large skillet over high heat and add 4-5 tablespoons of olive oil.
2. Cut the onions into large pieces or slices and add them to the skillet. Add the sliced garlic and thyme, and sauté for 2-3 minutes until the onions are caramelized.
3. Dice the tomatoes and add them to the skillet. Stir in the sugar, bay leaves, and tomato paste, and mix well.
4. Simmer over medium heat for 1 hour, stirring occasionally, until the mixture thickens.
5. Remove from heat, discard the bay leaves, and let the filling cool completely.
6. Crumble the feta cheese into the cooled filling, then add the oregano, basil, and semolina. Mix until well combined.
7. Preheat the oven to 340°F with the fan setting.
8. Grease a 28x36 cm baking pan with olive oil. Place one phyllo sheet in the pan, drizzle with olive oil, and top with another sheet. Repeat this process for a total of 5 phyllo sheets.
9. Spread the filling evenly over the phyllo layers. Cover with the remaining phyllo sheets, drizzling olive oil between each sheet.
10. Pour the remaining olive oil over the top, score the pie into 12 pieces, and sprinkle with sesame seeds.
11. Bake for 50 minutes until golden and crisp. Let it cool slightly before serving.