Artichoke Graviera Filo Puffs (Printable Version)
Crispy filo pastry triangles filled with artichokes and Graviera cheese, a Greek party appetizer.
# What You Need:
→ Vegetables & Herbs
01 - 1 cup canned or cooked artichoke hearts, drained and chopped
02 - 2 spring onions, finely sliced
03 - 2 tablespoons fresh dill, chopped
04 - 1 tablespoon fresh parsley, chopped
→ Dairy & Eggs
05 - 1 cup Graviera cheese, grated
06 - 1/4 cup Greek yogurt
07 - 2 tablespoons 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)
→ Seasonings
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
# How-To:
01 - Preheat oven to 375°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, combine the chopped artichoke hearts, spring onions, dill, parsley, grated Graviera cheese, Greek yogurt, 1 lightly beaten egg, salt, and pepper. Stir until all ingredients are evenly incorporated.
03 - Lay one sheet of filo pastry on a clean work surface. Keep the remaining sheets covered with a damp kitchen towel to prevent them from drying out.
04 - Lightly brush the filo sheet with olive oil or melted butter. Place a second sheet on top and brush again, creating a stack of 2 layered filo sheets.
05 - Using a sharp knife, cut the layered filo into 4 equal strips lengthwise.
06 - Place 1 heaping tablespoon of filling near one end of each strip. Fold the corner over the filling to form a triangle, then continue folding in a triangular pattern along the length of the strip until the filling is fully enclosed.
07 - Repeat the layering, cutting, filling, and folding process with the remaining filo sheets and filling until all 16 puffs are assembled.
08 - Place the assembled puffs on the prepared baking tray. Brush the tops with the beaten egg wash for a golden finish.
09 - Bake for 20–25 minutes until the pastry is golden brown and crisp to the touch.
10 - Allow the puffs to cool slightly on the tray before serving warm.
# Expert Tips:
01 -
- The combination of artichoke and Graviera tastes like something you would find at a seaside taverna, not your own oven.
- Filo folding is oddly satisfying once you get the hang of it, and the triangles look impressive without any real pastry skill.
02 -
- Wet artichoke hearts will turn your filling into soup, so press them firmly between paper towels before chopping.
- If the filo tears while folding, patch it with a small torn piece and keep going because no one will notice once it bakes.
03 -
- Brush the very edges of each triangle with extra oil or butter before baking for the crispiest corners possible.
- Let the filling sit in the fridge for fifteen minutes before assembling so it firms up and is easier to scoop.