Artichoke and Graviera Filo Puffs (Printable Version)
Flaky filo pastry triangles filled with artichoke and Graviera cheese — a golden Greek appetizer.
# What You'll Need:
→ Vegetables
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
05 - 1 cup Graviera cheese, grated (about 3.5 oz)
06 - 1/4 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 - 1/3 cup olive oil or melted butter for brushing (about 2.7 fl oz)
→ Seasonings
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Preheat oven to 375°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, combine the chopped artichoke hearts, spring onions, dill, parsley, Graviera cheese, Greek yogurt, 1 beaten egg, salt, and pepper. Mix until well incorporated.
03 - Lay one sheet of filo pastry on a clean work surface. Cover the remaining sheets with a damp towel to prevent drying out. Brush the sheet lightly with olive oil or melted butter. Place a second sheet on top and brush again, creating a stack of 2 layered sheets.
04 - Cut the layered filo into 4 equal strips lengthwise. Place 1 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 in a triangular pattern along the length of the strip until the filling is fully enclosed.
06 - Repeat the layering, cutting, filling, and folding process with the remaining filo sheets and filling to yield approximately 16 puffs.
07 - Arrange all puffs on the prepared baking tray. Brush the tops evenly with the egg wash.
08 - Bake for 20 to 25 minutes until the puffs are golden brown and crisp.
09 - Allow to cool slightly and serve warm.
# Expert Hints:
01 -
- The triangle folding technique looks impressive but is surprisingly forgiving once you get the rhythm of it.
- Graviera adds a nutty sweetness that transforms simple artichoke hearts into something luxurious and memorable.
- They freeze beautifully before baking so you can keep a batch ready for unexpected guests.
02 -
- Wet artichoke hearts will ruin the filo so press them firmly between paper towels before chopping.
- Filo dries out and becomes unworkable in under two minutes uncovered so always keep that damp towel ready.
- The triangle fold feels clumsy at first but by the third or fourth one your hands will know exactly what to do.
03 -
- Use two sheets of filo per set of triangles rather than one because a single sheet tears easily and will not hold the filling reliably.
- Brush the very top layer of filo with egg wash rather than just oil or butter for the deepest most attractive golden color.