Artichoke Graviera Filo Puffs (Printable)
Crispy filo triangles stuffed with artichoke hearts and Graviera cheese, golden baked to perfection.
# What You'll Need:
→ Vegetables
01 - 1 cup artichoke hearts, drained and chopped (about 5.3 oz)
02 - 2 green onions, finely sliced
→ Dairy
03 - 1 cup Graviera cheese, grated (about 3.5 oz; Gruyère may be substituted)
04 - 2 tablespoons plain Greek yogurt
→ Herbs & Seasonings
05 - 2 tablespoons fresh dill, finely chopped
06 - 1 tablespoon fresh parsley, chopped
07 - 1/2 teaspoon lemon zest
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon salt
→ Pastry
10 - 6 sheets filo pastry, thawed
11 - 4 tablespoons unsalted butter, melted
12 - 1 egg, beaten (for egg wash, optional)
# Steps:
01 - Preheat the 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, sliced green onions, grated Graviera cheese, Greek yogurt, dill, parsley, lemon zest, black pepper, and salt. Stir until all ingredients are evenly distributed.
03 - Place one filo sheet on a clean work surface. Keep the remaining sheets covered with a damp kitchen towel to prevent drying. Lightly brush the sheet with melted butter. Layer a second sheet on top and brush again with butter. Repeat with a third sheet to create a stack of three buttered layers.
04 - Using a sharp knife, cut the stacked filo sheets lengthwise into three equal strips.
05 - Place approximately 1 tablespoon of filling near the bottom of each strip. Fold one corner diagonally over the filling to form a triangle. Continue folding the strip upward in a triangular pattern, keeping the filling enclosed, until the entire strip is folded.
06 - Place each filled triangle seam-side down on the prepared baking tray. Repeat the layering, cutting, filling, and folding process with the remaining three filo sheets and filling to yield 12 puffs total.
07 - Brush the tops of the assembled puffs with melted butter or egg wash for a deeper golden color during baking.
08 - Bake on the center rack for 20–25 minutes, or until the filo is golden brown and crisp to the touch.
09 - Allow the puffs to cool slightly on the tray for 5 minutes before serving. Best enjoyed warm.
# Expert Tips:
01 -
- The combination of nutty Graviera and tender artichoke tucked into shatteringly crisp filo is genuinely addictive.
- They look impressive enough for a dinner party but come together with remarkably little fuss.
02 -
- Filo dries out and becomes unworkable in minutes so keep those unused sheets under a barely damp towel at all times.
- Do not overfill the triangles or the cheese will escape and burn on the tray before the pastry is done.
03 -
- A pinch of chili flakes in the filling adds a quiet warmth that makes people lean in for another bite without quite knowing why.
- Swapping dill for fresh mint transforms the flavor profile entirely and pairs especially well if you are serving these alongside grilled meats.