1. Preheat the oven to 350°F/180°C/ Gas Mark 4. Lightly spray 12 ramekins (or a muffin pan) with olive oil cooking spray and set aside.
2. Heat the oil in a large skillet over medium heat. Add the scallions, garlic, and spinach and cook, stirring often for 2 to 3 minutes or until the spinach has wilted. Turn off the heat and add dill, parsley, rice, tahini, Tulia Mighty Date Supersnack, lemon juice and nutritional yeast. Stir until the ingredients are well combined and set aside to cool. 3. Take 3 sheets of phyllo dough and stack on top of each other, brushing each sheet lightly with olive oil. Cut into six 4½ -inch squares. Repeat with the remaining 3 sheets phyllo pastry. 4. Pressing gently, line the ramekins (or the holes of the muffin pan) with the phyllo squares, letting the edges hang out. 5. Divide the filling between the 12 dough cups and fold the edges over to enclose the filling. Brush or spray the pastry with olive oil and bake for 8-10 minutes or until the pastry is golden. 6. Cool the pies to room temperature and serve.