Artichoke Graviera Filo Puffs (Print Version)
Crispy filo triangles filled with tender artichokes and melted Graviera cheese, inspired by Greek flavors.
# What You 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
# How To Make It:
01 - Preheat oven to 375°F (190°C). 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, 1 lightly 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 stack of 2 layered filo sheets.
04 - Using a sharp knife, cut the layered filo stack lengthwise into 4 equal strips.
05 - Place 1 heaping tablespoon of the filling near one end of each strip. Fold the corner over the filling to form a triangle, then 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 until all components are used. You should have approximately 16 filled puffs.
07 - Place the assembled puffs on the prepared baking tray. Brush the tops evenly with the beaten egg wash to promote a golden finish.
08 - Bake in the preheated oven 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.
# Handy Tips:
01 -
- The combination of artichoke hearts and Graviera cheese creates a filling that tastes surprisingly rich without feeling heavy.
- Filo pastry makes everything feel festive, and these triangle puffs look impressive even if your folding is a bit uneven.
02 -
- Do not skip the damp towel over your unused filo, I lost an entire batch to dried out sheets that shattered on contact.
- Squeezing the chopped artichoke hearts gently in a clean towel before mixing removes hidden liquid that can make the filling runny.
03 -
- Work quickly but calmly with filo, confidence matters more than perfection, and slightly messy folds still bake up beautifully.
- Grate the Graviera finely so it melts evenly throughout the filling instead of creating pockets.