Artichoke Graviera Filo Puffs (Print version)
Flaky filo pastry triangles stuffed with artichokes and Graviera cheese, bursting with Greek flavors.
# What goes in:
→ Vegetables
01 - 1 cup artichoke hearts, drained and chopped
02 - 2 green onions, finely sliced
→ Dairy
03 - 1 cup Graviera cheese, grated (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)
# Cooking steps:
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, green onions, grated Graviera cheese, Greek yogurt, dill, parsley, lemon zest, black pepper, and salt. Stir until all ingredients are 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 you have 3 buttered sheets stacked together.
04 - Using a sharp knife, cut the stacked filo lengthwise into 3 equal strips.
05 - Place approximately 1 tablespoon of filling near the bottom of each strip. Fold one corner diagonally over the filling to create a triangle. Continue folding the strip upward in a triangular pattern until the entire strip is used.
06 - Place each filled triangle seam side down on the prepared baking tray. Repeat the layering, cutting, and folding process with the remaining 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 finish.
08 - Bake on the center rack for 20 to 25 minutes, or until the filo is crisp and deeply golden brown.
09 - Allow the puffs to cool for 5 minutes on the tray before transferring to a serving platter. Serve warm.
# Tips from flavorandfeast:
01 -
- The combination of nutty Graviera and tangy artichoke feels like something you would order at a seaside taverna in Crete.
- Filo triangles look wildly impressive on a platter but are honestly simple once you get the folding rhythm.
02 -
- Filo tears easily when you rush it, so work with gentle hands and keep those unused sheets covered with that damp towel at all times.
- The filling can be made a day ahead and refrigerated, which actually helps the flavors marry and makes assembly feel effortless.
03 -
- Use the pale inner layers of the green onion for a sweeter, softer crunch in the filling.
- Grate the cheese while it is cold for cleaner shreds that distribute more evenly through every single puff.