- Cook Time
- Prep Time
- 4 ServingsServings
- 3 u20134 (depending on size) firm but ripe Black Mission figs, stems removed
- 5 sheets phyllo dough, thawed if frozen
- 3 fu20131/2 cup melted butter
- 1/2 cup finely chopped California walnuts
- 3 f cup crumbled blue cheese
- 4 u20135 cups (2u201321/2 oz.), lightly pressed down, mixed tender salad greens
- 4 tablespoons extra virgin olive oil
- 3-4 teaspoons lemon juice salt and pepper to taste
1 Preheat the oven to 375ºF. Line a large shallow baking pan with parchment paper or foil. Cut each fig into 4 to 6 pieces, depending on size; set aside. Unfold one sheet of phyllo on a flat work surface. Brush it lightly with melted butter, top with a second sheet of phyllo, and again brush lightly w
2 Continue until all the phyllo sheets are stacked one atop the other, and brushed with buttered. Cut the stacked sheets into 4 strips, each about 4 inches wide.
3 At the base of each strip, and near the left corner, place about 1 tablespoon of walnuts, 1 tablespoon of cheese, and 2-3 pieces of fig, mounding all the ingredients slightly.
4 One strip at a time, fold the filled corner diagonally over to the opposite edge, thus covering the filling and making a rough-looking triangle at the base of the strip. If any filling falls out, just push it back in.
5 Continue folding the strip--this is just like folding a flag--keeping the triangular shape, until you have a 3-sided packet with the filling enclosed. Fold the remaining strips the same way.
6 Place the packets on the prepared baking pan, leaving some space between them, and brush the tops lightly with melted butter. Bake about 20 minutes, until puffed and lightly browned.
7 Cool for about 10 minutes before serving. In a large bowl toss the greens with olive oil and lemon juice until evenly coated, then season with salt and pepper to taste.
8 Divide the dressed greens among 4 plates, and place a warm phyllo packet on each, next to the greens.
Source: California Walnut Board