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1
Divide the sheets of phyllo pastry in half so that they measure approximately 4-6in.
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2
Make the parcels one by one, keeping the rest of the pastry under a lightly dampened cloth so that it does not dry out.
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3
Blend together the wilted spinach leaves and soft cheese in a food processor until you have a smooth mixture.
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4
Brush your first sheet of pastry with melted butter, fold in half, brush the surface with butter, turn over and brush the other side with butter as well.
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5
Cut the piece of pastry in half and place about a tsp of the spinach and soft cheese mixture in the centre.
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6
Now gather up the sides of the pastry and gather them at the top, squeezing them together so that they form a money purse shape.
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7
Place on a greaseproof tray.
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8
Repeat this process with the rest of the soft cheese and spinach, you should be able to make 20 of them.
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9
Place in the fridge.
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10
With the remaining 20 sheets, make them in exactly the same way, substituting the soft cheese and spinach for a small cube of camembert, 1/2 tsp of cranberry sauce and a sprinkle of cayenne pepper.
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11
Place in the fridge to set for about 30 minutes.
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12
Heat the sunflower oil to about 350F and begin cooking the parcels, 4-5 at a time, for 2-3 minutes per batch until they are crisp and golden.
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13
Remove with a slotted spoon and drain on lots of kitchen paper until they are cool enough to eat.
