Artichoke Graviera Filo Puffs (Printer-friendly)
Crispy filo triangles filled with artichoke and Graviera cheese, inspired by Greek flavors.
# 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 kosher salt
→ Pastry
10 - 6 sheets filo pastry, thawed
11 - 4 tablespoons unsalted butter, melted
12 - 1 large egg, beaten (for egg wash, optional)
# How to Make It:
01 - Preheat oven to 375 °F. Line a baking sheet 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 flat on a clean work surface. Cover the remaining sheets with a damp kitchen towel to keep them pliable. Lightly brush the sheet with melted butter. Place a second sheet on top and brush again with butter. Repeat with a third sheet so you have a stack of three buttered layers.
04 - Using a sharp knife, cut the stacked filo lengthwise into three equal-width strips.
05 - Place approximately 1 tablespoon of filling near the bottom edge of each strip. Fold one bottom corner diagonally over the filling to create a triangle. Continue folding the strip up in an alternating diagonal pattern, keeping a neat triangular shape until the strip is fully folded.
06 - Set each filled triangle seam-side down on the prepared baking sheet. Repeat the layering, buttering, cutting, and folding process with the remaining three filo sheets and filling to produce 12 puffs total.
07 - Brush the tops of the assembled puffs with melted butter or, for deeper browning, a light coating of beaten egg wash.
08 - Bake on the center rack for 20–25 minutes, rotating the tray halfway through, until the filo is golden brown and crisp.
09 - Remove from the oven and let the puffs rest for 5 minutes on the tray before transferring to a serving platter.
# Expert Tips:
01 -
- The contrast between shatteringly crisp filo and the creamy, tangy filling is the kind of texture combination that makes people close their eyes when they bite in.
- You can prep the filling a day ahead, which means last minute entertaining feels almost effortless.
02 -
- Wet filling is the enemy of crisp filo, so drain those artichoke hearts thoroughly and pat them dry with paper towels before chopping.
- Working with filo feels intimidating at first, but the trick is speed and a damp towel draped over the unused sheets at all times.
03 -
- Grate the Graviera while it is cold for the most even texture, then let it come to room temperature so it melts smoothly inside the puffs during baking.
- Do not overload the triangles with filling, as tempting as it is, because they will burst open and lose their beautiful shape in the oven.