Pepper pie with mushrooms, Cretan apaki and phyllo

Directions

In a saucepan, I saute the mushrooms with peppers and apaki. Once the peppers are slightly softened, I add the fresh onion and I cook for another 3 minutes. I remove from the heat and I add the parsley and the graviera cheese, I season and I stir. I place the mixture in a layer and I let it drain and cool. In a large and deep bowl, I sauté my flour and semolina, I add the salt and I make a puddle in the center, then I add all the liquid and I knead until I have a tight but smooth dough. I let my dough rest for half an hour, and I divide it into pieces of 200 g. I roll out a thick phyllo in a square shape, and I add 4 tablespoons of the filling. I close my phyllo creating an envelope, I put flour on the surface and I roast in the oven or on the grill.