Preheat oven to 180°C and heat a baking tray inside.
Grease a 12-hole muffin tin with spray oil.
Gently cook the fruit, raisins, juice, cranberries, pecans, and spices in a saucepan for 10 minutes.
Cut filo sheets into 48 squares of approximately 12cm.
Line each muffin hole with three staggered filo squares to create star shapes.
Spray pastry stacks with oil and blind bake for 5 minutes.
Fill the partially baked cases with the fruit mixture.
Top each pie with a lightly scrunched filo square and brush with egg.
Bake pies on the preheated tray for 8 to 10 minutes until golden.
Mix yogurt with icing sugar and vanilla, then serve chilled with warm pies.