Preheat oven to 325 degrees F. In a large bowl, combine apple, lemon peel, lemon juice, honey, and allspice. Stir in pistachio nuts and cranberries. Set aside.

Coat a 2-quart square baking dish with nonstick cooking spray. Unroll phyllo dough. With kitchen shears or a long knife, cut the whole stack of phyllo in half crosswise to make forty 9x7-inch sheets. Keep phyllo covered with plastic wrap, removing sheets as you need them.

Using one sheet of the phyllo dough at a time, layer 10 phyllo sheets in the dish, coating the top of each sheet with nonstick cooking spray and folding over any extra. Turn every other sheet a quarter turn to make even layers. Spread about 1 cup of the apple mixture over phyllo in dish. Repeat layers twice. Layer remaining 10 phyllo dough sheets over apple mixture, coating the top of each sheet with nonstick cooking spray.

Using a sharp knife, cut through phyllo dough and apple mixture to make nine squares; cut each square in half diagonally to make triangles. (Do not remove the pieces from dish.) Bake for 40 to 45 minutes or until golden brown. Cool completely on a wire rack. Makes 18 servings.