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These spinach and cheese filled crackers can be made ahead, ready to pop into the oven at show time.
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For an even more artistic presentation, tie up with chives.
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The phyllo dough can be cut on the diagonal and the edges ruffled up.
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In non-stick skillet, melt butter; cook shallots over medium-low heat, stirring often, for 5 minutes or until softened.
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Press out excess liquid from spinach and chop finely.
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Add to skillet; cook, stirring, over medium heat just until moistened.
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Stir in nutmet, cayenne pepper and pepper.
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Transfer to bowl; let cool.
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Mix in cheese; season with salt to taste.
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Press mixture into tiny log shapes.
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Place 1 sheet of phyllo pastry on work surface, keeping remaining sheets covered with a damp cloth.
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Brush 1 half of pastry from 1 short end to centre with butter.
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Fold over, aligning short ends.
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Cut pastry in half crosswise to make 2 pieces.
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About 1/2-inch in from long edges on each piece of pastry, place 2 log-shaped mounds of filling.
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Roll up each piece loosely from short edge to enclose mounds completely.
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Cut pastry between the 2 mounds to separate into 2.
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With fingertips, gently press pastry together at each end of mount to form Christmas cracker shape.
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Repeat with remaining filling and pastry.
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Place on nonstick or lightly greased baking sheet, about 1 inch apart.
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Brush with butter.
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Bake in 375F (190C) F oven for 7 to 9 minutes or until pastry is golden.
