Place brisket into a crockpot. Mix onion, garlic, olive oil, brown sugar, salt, pepper, garlic powder, paprika, beer and barbecue sauce until combined, then pour over brisket.

Cook on low heat for six hours, then let cool. Using two forks, pull the brisket apart to shred.

Defrost dough according to package instructions. Preheat oven to 350 degrees Fahrenheit.

Line a baking sheet with Gefen Parchment Paper. Unroll phyllo dough, leaving the layers of dough stacked. Use a sharp knife to carefully cut a four- to five-inch circle through all the layers of dough. Using two stacked sheets for each purse, place one tablespoon of cooled pulled brisket into the center of the top sheet. Gather phyllo dough just above the filling to form a purse and gently tie with a chive. Carefully fan out the top of the purse, then place onto the baking sheet.

Spray mini purses lightly with olive oil. Bake for five to eight minutes or until just golden brown.

If chives look wilted after baking, switch to fresh or blanched chives and retie before serving. Serve warm with a spinach leaf to garnish.