Chèvre and Cranberry Bites

To make the spanakopita you will need to: 

1. Preheat the oven to 400 degrees F.
2. Line a large rimmed baking pan with parchment paper.
3. For the filling, put the spinach in a colander, then squeeze as much liquid as possible from it (squeeze handfuls of it as hard as you can).
4. Combine the spinach with the cream cheese, onions, dill or parsley and salt in a large bowl and stir very well until combined (you can do this with an electric mixer if you prefer).
5. Stir in the feta. Reserve.

For the second filling: 

1. Stir the goat cheese, cranberry sauce and thyme together until well combined. Reserve.
2. Place one sheet of phyllo on the counter in landscape orientation, then brush it lightly with butter using a natural bristle brush, covering the entire surface lightly.
3. Place another sheet on top and brush lightly with butter.
4. Using a knife or pizza cutter, slice the stack into 8 long ribbons.
5. At this point, you should have defrosted phyllo. You can thaw it in the package overnight in the fridge.
6. Place one sheet of defrosted phyllo on the counter in landscape orientation, then brush it lightly with butter using a natural bristle brush, covering the entire surface lightly.
7. Place another sheet on top and brush lightly with butter. Using a knife or pizza cutter, slice the stack into 8 long ribbons.
8. Place a teaspoon of the mixture at the bottom of each ribbon, then fold up into a triangle.
9. Place on the prepared sheet and brush with butter. Repeat with the remaining phyllo and filling.
10. Bake for 12 to 17 minutes or until the triangles are deeply golden. Cool to room temperature on a rack.