Macaroni Pie

Directions

In a pot of salted water, boil the pasta. In a saucepan, boil the mixed vegetables. While they are boiling, prepare our ingredients by finely chopping the cold cuts.
Preheat the oven and spread out the phyllo sheets so they are ready. Remove the pasta from boiling water 1-2 minutes before it is fully cooked, as it will also bake in the oven.
Drain the pasta well and add it to a bowl with the rest of the prepared ingredients. Add the milk, pepper, egg, and mix well until all the ingredients are evenly combined.
Place half of the phyllo sheets as the base of your baking dish (approximately 35x45cm) or a Pyrex dish. Brush the sheets lightly with the vegetable oil.
Pour the filling, spread it evenly, and continue layering with the remaining phyllo sheets on top. When placing the last sheet, score the pie and sprinkle it with some water.
Bake it at 180°C for about 30 minutes. Once it's out of the oven, let it cool slightly (if you can resist...) for it to firm up, and then serve!
Good luck!
As mentioned in the introduction, work with the ingredients you have...
You can adapt the pie according to how you want to serve it. Endless suggestions... with salmon, dill, and cream cheese for a more formal table; with grated vegetables and a slice for our children, with whatever is left in our fridge (chicken, cold cuts, cheeses, vegetables, olives, sun-dried tomatoes, boiled eggs, etc.).
You can replace the phyllo sheets with a bechamel sauce or a yogurt bechamel sauce. For more inspiration, you can also check out the village-style pasta pie recipe.