Preheat oven to 200°C. Line 2 large baking trays with baking paper. Heat 2 tsp of oil in a large, deep frying pan over medium heat. Cook spring onion and garlic, stirring, for 2-3 mins or until spring onion softens. Transfer to a plate.
Heat 1 tsp of the remaining oil in the pan and add one-quarter of the spinach. Cook, tossing, for 2 mins or until spinach wilts. Transfer to a large bowl. Repeat, in 3 more batches, with remaining oil and spinach. Set aside to cool slightly. Use your hands to squeeze as much liquid from the spinach as possible. Discard the liquid.
Combine the spinach, spring onion mixture, tofu, breadcrumbs, nutritional yeast seasoning, dill and lemon rind in a large bowl. Season.
Place the pastry sheets on a clean work surface. Cover with a damp tea towel. Spray 1 sheet with olive oil spray. Top with another sheet and spray with olive oil spray. Top with 1 more sheet and spray with oil. Spoon one-fifth of the spinach mixture along 1 long edge of the stack, leaving a 3cm gap at each end. Roll up to enclose the filling. Arrange, seam-side down, in a coil in the centre of 1 of the lined trays. Repeat with the remaining pastry sheets and spinach mixture to make 4 more rolls. Arrange rolls, seam-side down, on tray to form a coil. Spray with olive oil spray and sprinkle with sesame seeds.
Place the tomatoes on the remaining lined tray. Spray with olive oil spray. Bake the pastry and tomatoes for 20 mins or until the tomatoes begin to collapse. Transfer the tomatoes to a plate. Cook the pastry for a further 15 mins or until golden brown. Set aside for 10 mins to cool slightly. Cut into wedges and serve with the tomatoes. Serve with dill sprigs, chopped pistachio and lemon wedges. All wrapped up: To keep the spiral intact, make sure you don’t fill the rolls to the ends. Leave 3cm gaps to help you join the end of the rolls to each other as you create the spiral. Secure spiral with a toothpick and remove it before serving.