Artichoke Graviera Filo Puffs (Printable)

Crispy filo pastry triangles filled with Graviera cheese and artichoke hearts, a savory Greek appetizer.

# What You'll Need:

→ Vegetables

01 - 1 cup canned or frozen artichoke hearts, drained and chopped
02 - 2 spring onions, finely sliced
03 - 2 tablespoons fresh dill, finely chopped

→ Dairy

04 - 5.3 oz Graviera cheese, grated
05 - 1.8 oz feta cheese, crumbled

→ Pastry

06 - 8 large sheets filo pastry
07 - 2.1 oz unsalted butter, melted (or olive oil for brushing)

→ Spices & Seasoning

08 - 1/2 teaspoon freshly ground black pepper
09 - 1/4 teaspoon sea salt

→ Other

10 - 1 large egg, lightly beaten (for sealing and brushing)
11 - 1 teaspoon sesame seeds (optional, for garnish)

# How-To 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, grated Graviera, and crumbled feta cheese. Season with pepper and salt, then mix until evenly incorporated.
03 - Lay one filo sheet flat on a clean work surface and brush lightly with melted butter. Place a second sheet on top and brush again with butter.
04 - Using a sharp knife, slice the layered filo sheets lengthwise into 4 equal strips. Repeat with the remaining filo sheets to yield 16 strips total.
05 - Place 1 heaped tablespoon of the artichoke and cheese mixture at the bottom end of each strip. Fold the corner over the filling to form a triangle, then continue folding up the strip in a triangle shape until the entire strip is wrapped around the filling.
06 - Brush the tops of each folded puff with the beaten egg wash. Sprinkle with sesame seeds if desired.
07 - Arrange the puffs on the prepared baking tray. Bake for 20 to 25 minutes, or until the filo is golden brown and crisp.
08 - Remove from the oven and allow the puffs to cool slightly before serving. Best served warm with lemon-yogurt dip or tzatziki.

# Expert Advice:

01 -
  • The contrast between the shattering 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 less stress when guests are on their way.
02 -
  • Wet artichoke hearts will make the filo soggy and prevent that shattering crispness, so press them firmly in a clean towel after draining.
  • If the filo tears while you are folding, do not panic, just patch it with a small piece from another sheet and keep going because it bakes up beautifully regardless.
03 -
  • Use two sheets of filo per strip rather than one, because a single layer is too fragile and tears during the triangle fold.
  • Brush the filo with butter rather than olive oil if you want maximum flakiness, since butter solidifies between the layers and creates those delicate pockets of air.

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