Artichoke Graviera Filo Puffs (Printable)
Crispy filo triangles filled with artichokes and melted Graviera cheese, perfect for entertaining.
# What You'll Need:
→ Vegetables
01 - 1 cup 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
05 - 1 cup Graviera cheese, grated
06 - 1/4 cup 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 olive oil or melted butter (for brushing)
→ Seasonings
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
# Steps:
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, 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.
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, then continue folding in a triangle pattern along the strip until the filling is fully enclosed.
06 - Repeat the layering, cutting, filling, and folding process with the remaining filo sheets and filling until all are used, yielding approximately 16 puffs.
07 - Place the assembled puffs on the prepared baking tray. Brush the tops with egg wash to promote a golden finish.
08 - Bake for 20 to 25 minutes, or 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 the kind of bite that makes people close their eyes.
- They look impressively complicated but the triangle fold is surprisingly forgiving once you get the rhythm.
02 -
- Wet artichoke hearts will turn your crispy puffs into soggy disappointments, so press them firmly in a clean towel before chopping.
- Filo dries out faster than you expect, so work quickly and keep that damp towel draped over the stack at all times.
03 -
- Double stacking the filo sheets gives you a sturdier triangle that holds up to the moist filling without tearing during the fold.
- Grate the Graviera finely so it melts evenly throughout the filling instead of creating thick pockets that ooze out.