Do you love Italian lasagna? If yes - give a try to this Georgian national dish Achma. It is a savory flaky pie, where delicious buttered dough layers are filled with grated young brined cheeses.
It takes time to cook it, but it is not difficult at all. For this savory flaky cheese pie, you will need:

2/3 cup cold water
1/2 tsp salt
1 1/2 cups melted butter
4 eggs
5 cups all-purpose flour
9-10 cups of grated cheese

For the dough:

Slightly whisk eggs with salt and add all the water. Then, little by little, add flour and knead a sufficiently stiff elastic dough. 

Leave the dough to rest and make the filling. 

For the filling:

Take young pickled cheeses (brined cheese). There should be a lot of cheese, about a pound. I took bryndza, mozzarella, and Adjarian cheese (paneer). Grate them and mix. 

Method:

Divide the dough so that one piece is larger than the rest. I had 11 equal parts, and one is twice bigger. Roll out the dough very thinly. To make them perfectly thin, I roll out small circles first, put them in a pile, and sprinkle each of them with a lot of flour or starch. Then take the rings one by one and roll them out so thinly that you can read the text through them.
 
Grease the baking pan with melted butter and line it with parchment paper. Roll out the biggest piece and put it in first. I will boil each next layer in a wide pan with slightly salted water. Dip it gently in boiling water for about 20 seconds. Remove and immediately dip in a bowl with cold water. Take it out and squeeze, don't be afraid to tear it. Pat it dry on a tea towel. Put the layers one by one, gathering them in folds. Grease each layer generously with melted butter and sprinkle with cheese. Lay the torn dough in folds. It's okay, don't worry about that. Roll out the last piece and place it on top without boiling it. Fold the overhanging edges of the dough. Grease the top with melted butter. Carefully cut through all layers to the bottom and fill with melted butter. 
Bake for about 50 min in a preheated to 375 F oven. 

Remove the pie from the oven and brush it with butter. 
Achma is usually cooked in large portions. Place leftovers in a dry, clean glass container, and store in the freezer. Reheated achma is as tasty as freshly baked.
To save your time, you also may assemble it the day before and bake it the next day.

My little secrets:

More than one type of cheese is usually taken for the filling, but most of the mixture should consist of pickled/brined cheeses. Hard cheeses like Swiss can get stuck in the dough.
It is essential for asthma that the dough remains bland and the cheese is salty.
Asthma can be reheated, and it does not lose its taste at all.

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