Preheat the oven to 180 degrees Celsius.
Heat olive oil in a large frying pan over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Add all the spices (cinnamon, paprika, cumin, and coriander) to the pan and stir for 30 seconds until fragrant.
Add the pork mince to the pan and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Season with salt and pepper to taste.
Stir in the date syrup or molasses, sun-dried tomato pesto, half of the pine nuts, and the raisins. Mix well.
Fold the baby spinach into the pork mixture and cook until just wilted. Remove from heat and allow to cool slightly.
Lay out a sheet of phyllo pastry on a clean work surface. Brush with melted butter. Place a second sheet on top and brush with butter again.
Spoon about 2-3 tablespoons of the pork filling along one long edge of the phyllo. Roll up like a cigar, tucking in the sides as you go. Repeat with the remaining phyllo and filling.
Arrange the rolled pastries in a baking dish, either in a spiral or side by side. Brush the tops with more melted butter.
Bake for 35-40 minutes until the pastry is golden and crisp.
Serve topped with remaining pine nuts, pomegranate seeds, chopped parsley, a sprinkle of dukkah, and a dollop of full-fat yogurt.
