Thaw the phyllo pastry overnight in the fridge. Let sit at room temperature for about an hour before use.

In a non-stick skillet, heat olive oil. Add ground beef and sauté until browned, about 5-7 minutes.

Stir in spices, then add chopped leeks and onions. Cook for another 5-7 minutes. Fold in fresh parsley after removing from heat.

Preheat oven to 175°C (350°F).

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

Cut phyllo sheets in half and keep covered with a damp towel.

Grease a baking pan. Layer two sheets of phyllo, drizzling some milk mixture between layers. Repeat until half the phyllo is used.

Spread the meat filling over the phyllo base, then layer more phyllo on top, drizzling remaining milk mixture.

Bake for 40-45 minutes until golden brown and crispy.

Let cool for 10-15 minutes before slicing.