Artichoke Graviera Filo Puffs (Print Version)
Crispy filo triangles filled with artichoke hearts and melted Graviera cheese, perfect for entertaining.
# What You Need:
→ Vegetables
01 - 1 cup canned 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
# Directions:
01 - Preheat oven to 375°F. 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, 1 beaten egg, salt, and pepper. Mix until well incorporated.
03 - Lay one sheet of filo pastry on a clean work surface. Keep the remaining sheets covered with a damp towel to prevent drying out.
04 - Brush the filo sheet lightly with olive oil or melted butter. Place a second filo sheet on top and brush again.
05 - Using a sharp knife, cut the layered filo into 4 equal strips lengthwise.
06 - Place 1 heaping tablespoon of filling near one end of each strip. Fold the corner over to form a triangle and continue folding in a triangle pattern to the end of the strip, sealing the filling inside.
07 - Repeat the layering, cutting, and folding process with the remaining filo sheets and filling until all are used, yielding approximately 16 puffs.
08 - Arrange the puffs on the prepared baking tray. Brush the tops with the beaten egg wash for a golden finish.
09 - Bake for 20 to 25 minutes until the puffs are golden brown and crisp.
10 - Allow to cool slightly on the tray, then serve warm.
# Expert Tips:
01 -
- The triangle folding technique looks impressive but is surprisingly forgiving once you get the rhythm.
- Filo stays shatteringly crisp for hours if stored right, making these ideal for gatherings where timing is unpredictable.
02 -
- Wet artichoke hearts will make the filo soggy from the inside, so press them dry with paper towels before chopping.
- If the filo tears while folding, patch it with a small scrap and keep going because no one will notice once it is baked.
03 -
- Work with one or two filo sheets at a time and keep the rest under a damp towel to prevent cracking.
- Brush the oil or butter all the way to the edges of each filo sheet because the corners are where the best crispness happens.