Artichoke Graviera Filo Puffs (Printable Version)
Crispy filo triangles stuffed with artichoke hearts and melted Graviera cheese, seasoned with fresh herbs.
# What You Need:
→ Vegetables
01 - 1 cup artichoke hearts, drained and chopped (about 5.3 oz)
02 - 2 green onions, thinly 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 - ½ teaspoon lemon zest
08 - ¼ teaspoon freshly ground black pepper
09 - ¼ teaspoon salt
→ Pastry
10 - 6 sheets filo pastry, thawed
11 - 4 tablespoons unsalted butter, melted
12 - 1 egg, beaten (for egg wash, optional)
# Directions:
01 - Preheat oven to 375°F. Line a baking tray with parchment paper and set aside.
02 - In a mixing bowl, combine the chopped artichoke hearts, green onions, grated Graviera cheese, Greek yogurt, dill, parsley, lemon zest, black pepper, and salt. Stir until evenly incorporated.
03 - Lay one filo sheet flat on a clean work surface. Cover the remaining sheets with a damp towel to keep them from drying out. Lightly brush the sheet with melted butter. Place a second sheet on top and brush again with butter. Repeat until 3 sheets are stacked and buttered.
04 - Using a sharp knife, slice the stacked filo lengthwise into 3 equal-width 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, then continue folding the strip upward while maintaining the triangular shape.
06 - Place each filled triangle seam side down on the prepared baking tray. Repeat the layering, cutting, filling, and folding process with the remaining filo sheets and filling to yield 12 puffs total.
07 - Brush the tops of the assembled puffs with additional melted butter or egg wash for a deeper golden finish.
08 - Bake for 20 to 25 minutes, or until the filo is golden brown and crisp throughout.
09 - Allow the puffs to cool slightly on the tray before serving warm.
# Expert Tips:
01 -
- The combination of tangy artichokes and nutty melted Graviera inside shatteringly crisp filo is genuinely irresistible.
- They look elaborate but the triangle folding technique is surprisingly forgiving once you get the rhythm.
- You can prep the filling a day ahead which makes entertaining so much less stressful.
02 -
- Squeeze every drop of liquid from those artichoke hearts before chopping them or your filling will turn the filo bottom soggy and sad.
- Filo dries out and becomes unworkable in minutes, so that damp towel trick is not optional, it is survival.
03 -
- Use the widest, flattest pastry brush you own for the butter because streaks of dry filo will not puff or crisp in the oven.
- Grate the Graviera while it is cold for the neatest shreds, then let it come to room temperature so it melts evenly inside the puffs.