Preheat oven to 170°C. Place the feta in a bowl and mash with a fork. Stir in the milk and egg and set aside.
Grease a baking sheet. Place one sheet of phyllo dough on the baking sheet, brush with olive oil and repeat with two more sheets of dough.
Place ⅓ of the mixture on dough and sprinkle with raisins and small fig pieces. Cover with 2 more sheets of dough, each brushed with oil. Place another ⅓ of the mixture on the dough and cover with another 2 sheets of dough, each brushed with oil. Place the remaining mixture on the dough and finish the pie with the last 3 sheets of dough each brushed with oil.
Cut the pie into desired serving portions and brush the top with olive oil. Bake for approximately 50 minutes, until the phyllo becomes crispy and colored.
Drizzle pie with honey, sprinkle with cinnamon and serve.