In a large skillet, cook the beef over medium heat until browned. Remove from skillet and set aside.

In the same skillet, add the chopped onion and minced garlic. Cook until onion is soft and translucent.

Add the cooked beef back to the skillet and stir in the ground cumin, ground cinnamon, ground ginger, ground turmeric, ground coriander, ground paprika, salt, and pepper.

Cook for another 5 minutes, stirring occasionally. Remove from heat and stir in the chopped fresh cilantro and parsley.

Preheat the oven to 375°F (190°C).

Place a sheet of phyllo dough on a flat surface and brush with melted butter. Repeat with 4 more sheets of phyllo, stacking them on top of each other. Sprinkle the sliced almonds evenly over the top sheet of phyllo.

Spread the beef mixture evenly over the almonds.

Layer the remaining 5 sheets of phyllo dough, brushing each sheet with melted butter.

Fold the edges of the phyllo dough in towards the center, creating a sealed packet. Place the packet on a baking sheet.

Bake in the preheated oven for 40-45 minutes, or until the phyllo dough is golden brown and crispy.

Remove from the oven and let cool for a few minutes. Dust with powdered sugar before serving.