Thaw Phyllo: Thaw the phyllo pastry in the fridge overnight or for at least 6 hours to prevent it from drying out.

Prepare the Meat Filling:

Heat olive oil in a non-stick skillet over high heat. Add the ground meat, breaking it into crumbles. Sauté until browned and the juices have evaporated.

Stir in allspice, nutmeg, cinnamon, paprika, and coriander.

Add the leeks and onions, reduce heat to medium, and sauté until softened.

Season with salt and pepper, then remove from heat and stir in the minced parsley. Let it cool.

Assemble the Pie:

Preheat the oven to 175°C (350°F).

Whisk together milk, Greek yogurt, water, olive oil, eggs, salt, and pepper in a small bowl.

Cut the phyllo stack in half, covering with a damp towel.

Grease a 13×9-inch pan and layer two sheets of phyllo, drizzling with the milk mixture. Continue layering and drizzling with the milk mixture until half of the phyllo is used.

Spread the meat filling evenly over the phyllo base.

Cover with the remaining phyllo sheets, layering with the milk mixture as before.

Cut the pie into 8 pieces and pour the remaining milk mixture over the top.

Bake:

Bake for 40-45 minutes, or until the top is golden and crispy.

Let it cool slightly before serving.