Walnut, Fig and Blue Cheese Phyllo Triangles

  • Yield: 4 servings
  • Prep: 25 mins
  • Cook: 20 mins

Phyllo dough (also called filo) can be found frozen, usually in 1-pound boxes, in most supermarkets. The paper-thin sheets are a great convenience, and the results are light and flaky, but the dough does require some special handling, since it dries out rapidly when exposed to air. Fortunately, detailed handling instructions are included on the box. Also, keep in mind that phyllo is generally forgiving, and most tears and cracks in the raw dough will disappear in baking.


3 to 4-- (depending on size) firm but ripe Black Mission figs, stems removed
5sheets phyllo dough, thawed if frozen
1/3 to 1/2cup melted butter
1/2cup finely chopped California walnuts
1/3cup crumbled blue cheese
4 to 5cups (2 to 2½ ounces) lightly pakced mixed tender salad greens
4tablespoons extra virgin olive oil
3 to 4teaspoons lemon juice
1/2teaspoon salt
1/4teaspoon pepper


  1. Preheat the oven to 375F.  Line a large shallow baking pan with parchment paper or foil.
  2. 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 with butter.  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.   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.  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.  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.  
  3. 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.  Cool for about 10 minutes before serving.
  4. In a large bowl toss the greens with olive oil and lemon juice until evenly coated, then season with salt and pepper to taste.  Divide the dressed greens among 4 plates, and place a warm phyllo packet on each, next to the greens.

Recipe courtesy of Chef Patrick Mulvaney, Mulvaney's B&L, Sacramento, Calif.

Nutritional Info *per serving

  • Calories 500
  • Glycemic Load 0
  • Fat 44g
  • Saturated Fat 15g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 18g
  • Cholesterol 50mg
  • Sodium 700mg
  • Potassium 280mg
  • Carbohydrate 23g
  • Fiber 3g
  • Sugars 7g
  • Protein 7g
  • Trans Fat 0.5g
  • Vitamin A 20%
  • Vitamin C 10%
  • Calcium 15%
  • Iron 10%