Artichoke Graviera Filo Puffs (Printable)
Crispy filo triangles filled with artichokes and melted Graviera cheese for a savory Greek-inspired appetizer.
# What You Need:
→ Vegetables
01 - 1 cup canned or cooked artichoke hearts, drained and chopped (about 5.3 oz)
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 (about 3.5 oz)
06 - 1/4 cup Greek yogurt (about 2 oz)
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 (about 2.7 fl oz)
→ Seasonings
12 - 1/2 tsp salt
13 - 1/4 tsp freshly ground black pepper
# How-To:
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 - Cut the layered filo into 4 equal strips lengthwise. Place 1 heaping tablespoon of filling near one end of each strip.
05 - Fold one corner of the strip over the filling to form a triangle. Continue folding in a triangular pattern along the length of the strip, keeping the filling enclosed inside.
06 - Repeat the layering, cutting, filling, and folding process with the remaining filo sheets and filling until all 16 puffs are assembled.
07 - Place all assembled puffs on the prepared baking tray. Brush the tops generously with the remaining beaten egg for a golden egg wash finish.
08 - Bake for 20 to 25 minutes, or until the pastry is golden brown and crisp to the touch.
09 - Allow the puffs to cool slightly on the tray before serving warm as an appetizer or party snack.
# Expert Tips:
01 -
- The filo gets so shatteringly crisp that you will hear it crackle across the room when someone takes a bite.
- Graviera melts into the artichoke filling like a warm hug, creating a savory center that keeps people reaching for seconds.
02 -
- Filo dries out in minutes, so keep unused sheets under a damp towel at all times and work with confident speed rather than rushing.
- Squeezing excess liquid from the artichoke hearts before chopping them prevents the dreaded soggy bottom on your puffs.
03 -
- Brush the filo layers generously but not heavily because too much fat makes them greasy instead of flaky.
- Let the filling sit in the fridge for fifteen minutes before assembling because it firms up and is much easier to scoop neatly.