Artichoke Graviera Filo Puffs (Printable)
Crispy filo triangles filled with artichoke hearts and melted Graviera cheese, perfect for parties.
# What You’ll Need:
→ Vegetables & Herbs
01 - 1 cup canned or cooked artichoke hearts, drained and chopped (about 5.3 oz)
02 - 2 spring onions, finely sliced
03 - 2 tablespoons fresh dill, chopped
04 - 1 tablespoon fresh parsley, chopped
→ Dairy & Eggs
05 - 1 cup Graviera cheese, grated (about 3.5 oz)
06 - ¼ cup Greek yogurt (about 2 oz)
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 - ⅓ cup olive oil or melted butter, for brushing (about 2.7 fl oz)
→ Seasonings
12 - ½ teaspoon salt
13 - ¼ teaspoon freshly ground black pepper
# How To Make:
01 - Preheat oven to 375°F. Line a baking tray with parchment paper and set aside.
02 - In a mixing bowl, combine the chopped artichoke hearts, spring onions, dill, parsley, grated Graviera cheese, Greek yogurt, one beaten egg, salt, and pepper. Stir until all ingredients are evenly incorporated.
03 - Lay one sheet of filo pastry on a clean work surface. Keep the remaining sheets covered with a damp kitchen towel to prevent them from drying out. Brush the sheet lightly with olive oil or melted butter. Place a second sheet on top and brush again, creating a two-layer stack.
04 - Cut the layered filo stack into 4 equal strips lengthwise. Place one heaping tablespoon of filling near one end of each strip.
05 - Fold the corner of the strip over the filling to form a triangle. Continue folding the triangle shape along the strip until you reach the end, sealing the filling inside. Repeat with remaining filo sheets and filling to make approximately 16 puffs.
06 - Place all folded puffs on the prepared baking tray. Brush the tops generously with egg wash to promote browning.
07 - Bake for 20 to 25 minutes until the pastry is golden brown and crisp to the touch.
08 - 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 the kind of bite that makes people close their eyes and go quiet.
- They look impossibly elegant but the triangle folding technique is surprisingly forgiving once you get the rhythm.
02 -
- Do not skip the damp towel over your filo or you will end up with a pile of shattered pastry shards and a lot of frustration.
- Squeeze every drop of liquid you can out of the artichoke hearts before chopping them because wet filling makes soggy puffs.
03 -
- Grate the Graviera while it is cold for the most even melt and toss it with a tiny pinch of cornstarch if it seems oily.
- Brush the final triangle with a thin coating of olive oil instead of egg wash for an even crispier, more rustic crust.