Artichoke Graviera Filo Puffs (Printable)
Crispy filo triangles filled with artichoke hearts and melted Graviera cheese, seasoned with fresh dill and lemon zest.
# What You'll Need:
→ Vegetables
01 - 1 cup (about 5.3 oz) artichoke hearts, drained and chopped
02 - 2 green onions, finely sliced
→ Dairy
03 - 1 cup (about 3.5 oz) 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 - 1/2 teaspoon lemon zest
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 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 Steps:
01 - Preheat oven to 375°F (190°C). 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, chopped dill, parsley, lemon zest, black pepper, and salt. Stir until all ingredients are evenly distributed.
03 - Lay one sheet of filo pastry on a clean work surface. Keep remaining sheets covered with a damp kitchen towel to prevent them from drying out. Lightly brush the sheet with melted butter. Place a second sheet on top and brush again with butter. Repeat with a third sheet to create a stack of three buttered layers.
04 - Using a sharp knife, cut the layered filo stack lengthwise into three equal-width strips.
05 - Place approximately 1 tablespoon of the filling near the bottom of each strip. Fold one corner of the filo over the filling to form a triangle. Continue folding the strip upward in a triangular pattern, keeping the filling enclosed, until the entire strip is folded.
06 - Place each folded triangle seam-side down on the prepared baking sheet. 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 melted butter or egg wash for deeper browning. Bake for 20 to 25 minutes until the pastry is golden brown and crisp.
08 - Allow the puffs to cool slightly on the baking sheet before transferring to a serving platter. Serve warm.
# Expert Advice:
01 -
- The combination of tangy artichokes and nutty melted Graviera inside shatteringly crisp filo is the kind of bite that makes people close their eyes.
- They look impossibly elegant but the folding technique is actually simple once you get the triangle rhythm going.
02 -
- Wet artichoke hearts will turn your beautiful filo into a soggy mess, so press them firmly in a clean towel after draining.
- Filo dries out faster than you think, so working quickly with that damp towel over your stack is genuinely important.
03 -
- Brush the butter on lightly rather than soaking the filo, because too much butter makes them greasy instead of flaky.
- A pinch of chili flakes in the filling adds a quiet warmth that surprises people in the best way.