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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. L ightly grease a large baking sheet, or line it with parchment. Combine halved grapes, cheese, and walnuts in a small bowl. Set aside.
For pastry packages, unfold phyllo dough. Cover phyllo with plastic wrap to help keep it from drying out; remove sheets as needed. Brush 1 phyllo sheet with some of the melted margarine (or butter). Top with another sheet of phyllo and brush again. Add 1 more sheet for a total of 3 sheets, brushing each sheet with margarine (or butter). Use remaining phyllo and melted margarine (or butter) to make a second 3-layer stack of phyllo. Trim each stack into a 14-inch square; cut each large square into four 7-inch squares.
Place 1/4 cup of the grape-cheese mixture onto the center of one 7-inch square. Fold 2 opposite sides of phyllo over filling; fold remaining 2 sides of phyllo over, forming a square package. Press edges lightly to seal. Place, seam-side down, on the prepared pan. Repeat with remaining phyllo squares and filling. Brush with any remaining melted margarine (or butter). Bake 10 minutes or until golden.
For dressing, in a food processor or blender, combine vinegar, garlic and thyme. With food processor or blender running, slowly add oil; process or blend until combined. Season with salt to taste.
To serve, for each salad, place one pastry package in the center of a salad plate. Surround with spinach (or salad greens) and red-tip lettuce (or radicchio). Drizzle the greens with 1 tablespoon of the dressing. Sprinkle with pepper. If desired, garnish with small clusters of grapes and fresh chives.