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Position a rack in the lower part of the oven. Preheat the oven to 350°F/175°C.
Whisk together milk, egg, nutmeg, salt, and pepper in a bowl; set aside.
Heat a tablespoon of olive oil in a large nonstick pan over medium-high heat.
Sauté the chopped onions for 5 minutes until softened.
Add the chopped thyme and garlic; continue stirring for 1 minute until fragrant.
Add the ground meat, spices, salt, and black pepper. Cook until fully browned, tossing and breaking down the meat for 5 minutes until almost all the liquid is gone.
Add tamarind and stir for 1 minute.
Stir in the nuts and remove the pan from the heat.
Lay the thawed phyllo dough sheets between two kitchen towels to prevent drying out.
Lightly grease a 9 ½ x 13 x 2 ¼ inch baking dish with oil or butter.
Lay two phyllo sheets and brush with butter lightly. Fold any excess dough in or out. Repeat the process with two phyllo sheets.
Spread the meat filling evenly on top of the phyllo sheets.
Layer the remaining sheets, repeating the same process. Brush the top with butter or olive oil.
Carefully cut the phyllo pie into 12 squares using a sharp knife.
Gently pour the milk mixture over the pie.
Place the phyllo meat pie on the bottom rack and bake for 35-40 minutes until the phyllo turns a nice golden brown.
Garnish with chopped mint. Serve hot with labneh or hummus.