Preheat oven to 400 degrees

Cut the four sheets of Filo dough into quarters and cover with a slightly damp paper towel.

Brush the bottom of a sheet pan with a little bit of the butter.

Place one of the quartered sheets of Filo on the sheet pan and brush with butter.

Arrange another sheet of the Filo on top of the first sheet, placing it so that the corners do not line up (see photo). You want the sheets to be slightly staggered.

Brush with butter and repeat the process with two more sheets of Filo for a total of four layers.

Place one of the goat cheese in the center of the dough, and gently lift the Filo up around the cheese, pinching it together slightly just above the cheese, creating a purse shape.

Brush the outside of the purse with butter and then press down the top of the Filo, slightly flattening the top.

I like to cut a narrow strip of dough, about 1 1/2 inches wide to wrap around the base of the purse, giving it a more finished look. Butter the strip as you wrap it around. (see photo below)

Repeat with the 3 remaining cheese.

Place the Filo purses in the middle rack of the oven and reduce the heat to 375 degrees.

Bake for 15 minutes, checking it occasionally to make sure the top isn’t browning too quickly. If it does appear to be very brown, cover with a foil tent and continue to bake.

When the sides of the purses are golden brown, remove from oven and allow to cool on the sheet pan.

In a small sauté pan over medium heat, toast the nuts with the sugar and a pinch of salt. Stir constantly until the sugar melts and the nuts are toasted. Transfer to a plate and let cool.

Arrange lettuce greens on four plates.

Place one of the Filo purses in the center of the greens.

Scatter tomato halves, nuts, and apple slices over greens.

Serve with the salad dressing and honey.

Drizzle the honey over the Filo purse and the dressing over the veggies.