Instructions: In a small saucepan, heat oil over medium heat. Add onion and celery; cook until tender. Stir in cranberry sauce, sour cream, and vinegar. Stirring occasionally, bring to a boil over medium heat and cook 15 minutes or until thickened Remove from heat; set aside. Preheat oven to 375F. Spray each sheet of phyllo pastry with cooking spray (I would prefer to use melted butter). Stack pastry sheets on top of each other; cut into eighteen 3-inch squares. Press 1 pastry square into each tin of a greased miniature muffin pan. Place 1 piece cheese in center of each pastry square. Spoon a heaping teaspoonful cranberry mixture over top of each piece of cheese. Bake 12 to 15 minutes or until golden brown. Serve warm.

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