Preheat the oven to 200° C (400° F) and lightly grease a baking sheet.
Make the yoghurt sauce first by pounding, in a pestle and mortar, around 2 teaspoon of lemon juice with about 1 clove worth of garlic into a paste (if the taste of raw garlic is too much for you, feel free to fry it a little first). Add the yoghurt, plus salt to taste, and stir to combine well. Set aside.
Steam the spinach by placing it in a large pot with a tablespoon of water. Cover and cook over medium heat until the leaves are wilted. Stir it every minute or so to expose all leaves to the water. Once it's cooked down, drain and press out as much of the excess water as possible. Place in a large bowl.
Fry the onion over medium heat for two or 3 minutes in the ½ tablespoon olive oil, until soft. Add the rest of the garlic and cook a further 30 seconds to 1 minute until fragrant but not burnt. Remove from the heat and place the onion mix in the bowl with the spinach.
Add around ½ tablespoon of freshly squeezed lemon juice and ¼ a teaspoon or so of zest. Also toss in the vegan cheese, pomegranate molasses, nutmeg, paprika, allspice, salt, and corn flour. Mix well.
Melt the vegan butter and have ready. Place 4 sheets of filo pastry on your counter surface and cut across the middle of the shortest length, leaving you with 8 even sized sheets of pastry. Place one stack on top of the other to begin the process of rolling the cigar pastries.
To make the roll, brush the pastry liberally with the melted butter and place two or 3 tablespoons of the spinach filling along one of the edges. Roll once or twice, fold in the sides, and continue to roll all the way up. Place on the baking tray and continue the process until all of the pastry has been used. Brush the filo cigars with the remaining butter/oil.
Bake for 15-20 minutes, or until the pastries are lightly browned and crispy. Serve with some of the yoghurt sauce poured over and garnished with za'atar seasoning, if desired.
