• Thaw phyllo in the fridge overnight then leave it at room temperature for about an hour, unopened, within its package.

Prepare The Meat Filling:

• Heat 2 tablespoons of olive oil in a non-stick skillet over high heat.
• Add the ground meat and break it apart into coarse crumbles with a wooden spoon.
• Saute the meat until all juices drain from the pan and the meat is starting to brown.
• Add the spices. The allspice, nutmeg, cinnamon, coriander, and sweet paprika. Stir well.
• Add the leeks and onions and drop the heat to medium. Season with salt and pepper.
• Saute until leeks and onions soften.
• Remove from heat and stir in the parsley. Set aside to cool.

Make The Pie:

• Preheat oven to 175°C / 350°F.
• In a small bowl whisk together the milk, water, Greek yogurt, olive oil (or oil mixture), eggs, and season with salt and pepper. Set aside.
• Lay the phyllo stack flat open and cut it in half so you have 2 stacks of phyllo the size of the pan. One stack is for the bottom and the other one is for the top of the pie. Cover the phyllo with a tea towel so it won't air dry.
• Grease a 13 x 9-inch pan and add 2 sheets of phyllo. Drizzle the phyllo with 2 tablespoons of the milk mixture.
• Add 2 more phyllo sheets on top and again drizzle with 2 tablespoons of the milk mixture. Repeat this process until you have used up all of the first stack of phyllo.
• Add the ground meat filling and spread it evenly.
• Add phyllo on top the same way you did for the base of the pie, using the second stack of phyllo.
• Cut the pie into 8 pieces and pour the remaining milk mixture on top.
• Bake for 40-45 minutes until deep golden and crispy on top.
• Cut and serve with a side salad. Enjoy!