Artichoke Graviera Filo Puffs (Printable)
Flaky filo triangles filled with artichokes and melted Graviera cheese — a golden Greek appetizer.
# What You'll Need:
→ Vegetables & Herbs
01 - 1 cup (about 5.3 oz) canned or cooked artichoke hearts, drained and chopped
02 - 2 spring onions, finely sliced
03 - 2 tablespoons fresh dill, chopped
04 - 1 tablespoon fresh parsley, chopped
→ Dairy & Eggs
05 - 1 cup (3.5 oz) Graviera cheese, grated
06 - 1/4 cup (2.1 oz) Greek yogurt
07 - 2 tablespoons unsalted butter, melted
08 - 1 egg, lightly beaten (for filling)
09 - 1 egg, beaten (for egg wash)
→ Pastry
10 - 8 sheets filo pastry
11 - 1/3 cup (2.7 fl oz) olive oil or melted butter (for brushing)
→ Seasonings
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
# Step-by-step:
01 - Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
02 - In a mixing bowl, combine chopped artichoke hearts, spring onions, dill, parsley, grated Graviera cheese, Greek yogurt, one beaten egg, salt, and pepper. Stir until evenly incorporated.
03 - Lay one sheet of filo pastry on a clean work surface. Keep remaining sheets covered with a damp towel to prevent drying. Brush the sheet lightly with olive oil or melted butter. Place a second sheet on top and brush again.
04 - Using a sharp knife, cut the layered filo into 4 equal strips lengthwise.
05 - Place 1 heaping tablespoon of filling near one end of each strip. Fold the corner over the filling to form a triangle and continue folding in a triangular pattern to the end of the strip, encasing the filling securely.
06 - Repeat the layering, cutting, and folding process with remaining filo sheets and filling to yield approximately 16 puffs.
07 - Arrange the assembled puffs on the prepared baking tray. Brush the tops evenly with egg wash for a golden finish.
08 - Bake for 20–25 minutes until the pastry is golden brown and crisp.
09 - Allow the puffs to cool slightly on the tray before serving warm.
# Expert Advice:
01 -
- The combination of tangy artichoke hearts and nutty melted Graviera inside shatteringly crisp filo is genuinely addictive, and you will find yourself eating three before anyone else arrives.
- Folding them into little triangles feels like a craft project that ends with something delicious instead of just a mess on your counter.
02 -
- Under squeezing the artichoke hearts is the fastest way to end up with a wet filling that soaks through the filo and leaves you with soggy bottoms.
- The triangle fold takes about two tries before your hands understand the rhythm, so do not panic if the first one looks a little wild.
03 -
- Grate the Graviera while it is cold from the fridge for the most even shreds that distribute perfectly through the filling.
- Brushing every layer of filo with fat rather than skipping sheets is what creates that impossibly flaky texture people will compliment you on.