In a large skillet over medium heat, warm 2 tablespoons of vegetable oil. Add 1 pound of ground beef and sauté until browned, about 8-10 minutes. Stir in 2 cloves of minced garlic, 1 teaspoon of salt, ½ teaspoon of ground black pepper, 1 teaspoon of ground cumin, and 2 tablespoons of tomato paste. Cook for another 2-3 minutes until aromatic, then set aside to cool slightly.

In a mixing bowl, combine ½ cup of melted butter and ¼ cup of olive oil. Grease a 9x13 casserole pan with a bit of the butter-oil mixture. Layer 5-6 sheets of phyllo pastry in the pan, brushing each sheet with the butter-oil mix.

In a separate bowl, whisk together ½ cup of milk, 2 beaten eggs, ½ teaspoon of salt, and ½ teaspoon of black pepper until well combined. Spread the cooled beef filling over the phyllo layers, then pour the egg mixture on top.

Preheat your oven to 350°F (175°C) and cover the pie loosely with foil. Bake for 30 minutes, then remove the foil and bake for an additional 20 minutes until the top is golden brown and crispy.

Once baked, remove the pie and let it cool for about 10 minutes before slicing. Serve warm.