Line a large baking sheet with baking paper.

On a clean, dry surface, lay out 1 sheet of filo pastry. Brush it with melted butter, put 1 parsley leaf at the top ends and cover it with another sheet. Brush this one with butter and cover it with another sheet of pastry.

Cut the filo sheets in half. Add 1 tsp of blue cheese, some sliced pear and walnuts about 2.5 cm – 1 inch from the bottom of the dough.  Fold up the bottom edge of the dough to enclose the filling. Fold the bottom left corner of the dough upwards and to the right, until it meets the right edge of the dough. Use your fingers to mold the dough around the filling to keep it enclosed as you fold. Now you have your first "triangle."

Hold the top right top corner of the triangle in place to keep the filling inside, and flip the bottom right corner up and to the left, until the triangle is aligned with the left edge of the strip of dough.  Now you should have a nice triangle.

Continue folding the triangle, right and then left, until you reach the end of the dough. When you reach the end, trim the end of the dough to make a flap. Fold it and tuck it into the "pocket" formed by the open edge of dough. You should also be able to see the parsley leaf on the top of the triangle.

Do this for all the filo pastry, until you have 8 triangles.

Put the triangles onto the lined baking sheet. Brush with some extra melted butter ann bake in a pre-heated oven at 190°C – 375°F for 20 minutes, or until the dough is golden and crisp.

Serve with a drizzle of honey.