Artichoke Graviera Filo Puffs (Printable)
Crispy filo triangles filled with artichokes and melted Graviera cheese for a Greek appetizer.
# What You'll Need:
→ Vegetables
01 - 1 cup canned or cooked artichoke hearts, drained and chopped
02 - 2 spring onions, finely sliced
03 - 2 tbsp fresh dill, chopped
04 - 1 tbsp fresh parsley, chopped
→ Dairy
05 - 1 cup Graviera cheese, grated
06 - 1/4 cup Greek yogurt
07 - 2 tbsp 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 tsp salt
13 - 1/4 tsp freshly ground black pepper
# Steps:
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, Graviera cheese, Greek yogurt, 1 beaten egg, salt, and pepper. Mix until well combined.
03 - Lay one sheet of filo pastry on a clean surface; cover the remaining filo with a damp towel to prevent drying. Brush the filo sheet lightly with olive oil or melted butter. Place another filo sheet on top, brush again to create a 2-sheet stack.
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 over the filling to form a triangle and continue folding in a triangle shape to the end of the strip, enclosing the filling completely. Repeat with remaining filo sheets and filling to yield about 16 puffs.
06 - Arrange the puffs on the prepared baking tray. Brush the tops with egg wash for a golden finish.
07 - Bake for 20–25 minutes or until golden brown and crisp.
08 - Let cool slightly and serve warm.
# Expert Tips:
01 -
- The combination of tangy artichoke hearts and nutty melted Graviera inside crackling filo is genuinely addictive, and you will find yourself eating three before anyone else arrives.
- Folding filo into triangles looks impressive but is surprisingly forgiving once you get the rhythm, making these a showstopper that demands almost no pastry skill.
02 -
- Soggy filo is caused by wet filling, so squeeze every last drop of liquid from those artichoke hearts before chopping them.
- If you cannot find Graviera, Gruyere or a mild Emmental works beautifully, though the flavor will lean slightly less sweet.
03 -
- A pinch of chili flakes in the filling adds a subtle warmth that plays brilliantly against the creamy cheese and mild artichoke.
- Keep a damp towel over your unused filo sheets at all times because even two minutes of exposure can make them crack and split.