1. Make the tzatziki: In a medium bowl, fold the cucumber, garlic paste, cumin, dill, onion, olive oil and lemon juice into the yogurt. Season to taste with salt and pepper.

2. Make the filling: Bring a large pot of water to a boil and prepare an ice bath. Blanch the spinach for 10 seconds, then transfer to the ice bath. Remove the spinach and place in a clean towel, then squeeze out as much liquid as possible. Roughly chop the spinach and place in a medium bowl. Add the feta, shallots, garlic, dill, sumac and lemon juice; season with salt and pepper and fold to combine. Set aside.

3. Preheat the oven to 400° and warm the clarified butter in a small saucepan over low heat.

4. Cut the phyllo sheets into 6½-inch-wide strips. (Keep the sheets covered with damp towels until ready to use.) Place a sheet of phyllo on a cutting board and brush lightly with clarified butter. Place a second sheet on top and brush with butter. Place 1½ tablespoons of the reserved filling on one end, keeping ½ inch bare on each side. Carefully roll the filling in the phyllo about one-third of the way. Fold the sides inward and roll the rest of the way. Brush the cigar lightly with clarified butter. Repeat with the remaining phyllo and filling.

5. Preheat the oven to 400°. Place the cigars on a baking sheet and bake for 6 minutes. Rotate the sheet and bake for 6 minutes longer or until the cigars are golden brown. Serve warm with tzatziki.