Step 1

Thaw phyllo in the fridge overnight or for at least 6 hours.

Step 2

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.

Step 3

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.

Step 4

Remove from heat and stir in the parsley. Set aside to cool.

Step 5

Preheat oven to 175°C / 350°F.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Add the ground meat filling and spread it evenly.

Step 10

Add phyllo on top the same way you did for the base of the pie, using the second stack of phyllo.

Step 11

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.

Step 12

Cut and serve with a side salad. Enjoy!