We start by preparing the dough: put in a bowl the milk, olive oil, egg, salt and whisk to combine. Slowly sift in the flour and knead to form a firm dough. If needed we may add accordingly, either some flour or milk to reach the desired dough firmness.
Cover the bowl with a kitchen towel and leave the dough to rest for about 30 minutes.
In the meantime we get the stuffing ready: in a hot pot stir to sauté the onions, until caramelized. Add the olive oil and when hot, stir to sauté the chopped meat, until it turns white.
We deglaze with the wine and allow reduction. Then add the tomatoes, parsley, tomato paste diluted in the water bukovo, sugar, salt to taste and stir to combine. Lower the heat and simmer for about 10-15 minutes, until all liquids are absorbed. Remove pot from the heat.
Preheat the oven at 400 degrees F.
Divide the dough into 4 equal pieces. On a floured working surface, place a dough piece and using a rolling pin, roll out into a phyllo sheet, about 1/5" thick. Continue with the remaining dough.
Lay the phyllo sheets on a greased baking pan, one next to the other. Equally divide on top the chopped meat mixture and spread it evenly. Bake in the preheated oven for about 15-20 minutes, until browned.
Serve the "pitakia", sprinkling with freshly ground pepper, garnished with finely chopped parsley.