In a medium sized bowl, mix the eggs, vanilla and sugar. Warm the milk on low heat and add the semolina. Stir well and when the semolina has dissolved, remove from heat and ad into the egg mixture, stirring thoroughly. Butter a baking pan and place 6 sheets of phyllo dough, one on top of the other, brushing each with oil. Spread the filling and fold the edges in a rectangular shape. Cover with the remaining 6 phyllo sheets, each brushed with butter, again folding the edges inward, creating a nice rectangular shape.