Pre-heat the oven to 200ºC. Line a baking dish with parchment paper and coat it lightly with olive oil.
In a pan over medium-heat, melt the vegan margarine. Once melted, add the sugar, cinnamon, raisins and pears and cook, stirring often, for 5 minutes, or until the pears are cooked through. Increase the heat to medium-high and add the port wine. Bring the mixture to a boil and, once boil, reduce the heat to a simmer and cook for additional 10 minutes, or until the wine has reduced and the pears look almost caramelized. Set aside to cool.
Lay one sheet of filo pastry in you kitchen counter/table. (Keep the remaining sheets wraped up in a damp clean towel, to prevent them from drying out.) Brush it lightly with olive oil and add another sheet on top , so that you “glue” the two sheets together. Now, carefully cut the sheets in half across the width, so that you have 2 long pieces of filo pastry in front of you. Repeat this process with the remaning sheets of filo.
In the center of one of these sheets, place 2 to 3 tablespoons of the pear and port wine mixture. Now, flip one of he sides over the filling, so that its end almost reaches the end of the other side. After you’ve done it, flip the other side as well. Now, you should have 2open sides parallel to your body. Carefully flip them so that they meet in the center of the parcel. Repeat this process with the remaining sheets of filo.
When you’re done, place the 4parcels in a baking dish and bake for 5 to 8 minutes in the preheated oven, or until they’re golden brown.
To serve, drizzle a little agave nectar over each pastry and scatter some toasted almonds on top.