Artichoke Graviera Filo Puffs (Print version)

Flaky filo triangles filled with artichoke and Graviera cheese, golden baked to crispy perfection.

# What goes in:

→ 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

# Cooking 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, spring onions, dill, parsley, grated Graviera cheese, Greek yogurt, one beaten egg, salt, and pepper. Stir until all ingredients are evenly incorporated.
03 - Lay one sheet of filo pastry on a clean work surface. Cover the remaining sheets 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 two layered sheets.
04 - Using a sharp knife, cut the layered filo stack into 4 equal strips lengthwise. Place one heaping tablespoon of the artichoke filling near one end of each strip.
05 - Fold the corner of the filo over the filling to form a triangle. Continue folding the strip in a triangular pattern, keeping the filling enclosed, until you reach the end of the strip. Repeat this process with the remaining filo sheets and filling to yield approximately 16 puffs.
06 - Place the assembled puffs on the prepared baking tray. Brush the tops with the remaining beaten egg to create an even egg wash coating for a golden finish.
07 - Bake in the preheated oven for 20–25 minutes, or until the pastry is golden brown and crisp to the touch.
08 - Allow the puffs to cool slightly on the tray for a few minutes before serving warm.

# Tips from flavorandfeast:

01 -
  • The combination of tangy artichokes and nutty melted Graviera inside shatteringly crisp filo is genuinely addictive.
  • They look impressive enough for a dinner party but come together with surprisingly little effort once you get the hang of the triangle fold.
02 -
  • Wet filling is the fastest way to soggy puffs so squeeze every drop of liquid from those artichoke hearts before chopping.
  • The triangle fold feels awkward the first two or three times but suddenly clicks and becomes almost meditative once your hands learn the rhythm.
03 -
  • Brush the filo layers generously but not soaked because too much fat makes them heavy instead of shatteringly light.
  • Freeze assembled unbaked puffs on a tray then transfer to a bag and bake from frozen adding five extra minutes for a brilliant make ahead strategy.

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