Melt butter and add pears. Cook 2 minutes more and stir again. Sprinkle brown sugar, cinnamon, nutmeg, allspice, and salt over pears Allow sugar to melt, stirring occasionally. Bring mixture to boil, then remove from heat. Strain liquid from pears.
Return pears to saucepan, stir to blend, stir in pomegranate seeds.
Place 1 sheet phyllo on dry, flat surface. Brush with melted butter, top with next sheet, repeat with a total of 4 sheets. Return remaining sheets to refrigerator, wrapped in plastic. Cut pastry in quarters. Wrap like a package, folding in sides and brushing with melted butter to secure.