Defrost the phyllo dough. Beat 5 eggs with the milk. Mix the oil and butter. Grease a square or round baking tin with a brush and line with four sheets of dough, brushing each one with butter and oil. Crumble the cheese with your hands, add the pepper and eggs and divide the mixture into three parts.
Place one portion of the cheese and eggs on the dough, cover this with another dough sheet and repeat by using the rest of the cheese and eggs mixture. Cover with the remaining four dough sheets, brushing each one with oil and butter.
Score the pie into diamond shaped pieces, beat the last egg with the remaining oil and pour over the pie. Place it in the oven to cook for 55 minutes at 200° C.