Artichoke Graviera Filo Puffs (Printable)
Crispy filo pastry triangles stuffed with Graviera cheese and artichoke hearts, inspired by Greek flavors.
# What You'll Need:
→ Vegetables
01 - 1 cup canned or frozen artichoke hearts, drained and chopped
02 - 2 spring onions, thinly 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
11 - 1 teaspoon sesame seeds (optional garnish)
# How-To Steps:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
02 - In a mixing bowl, combine the chopped artichoke hearts, spring onions, dill, grated Graviera, and crumbled feta. Season with black pepper and sea salt, then stir 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, cut the layered filo sheets lengthwise into 4 equal strips. Repeat this process with the remaining filo sheets to yield 16 strips total.
05 - Place 1 heaping 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 pattern until the entire strip is wrapped around the filling.
06 - Brush the tops of each folded puff with the beaten egg. Sprinkle with sesame seeds if desired.
07 - Arrange the puffs on the prepared baking sheet. Bake for 20 to 25 minutes, or until the pastry is golden brown and crisp.
08 - Remove from the oven and allow the puffs to cool slightly before serving. Best enjoyed warm.
# Expert Suggestions:
01 -
- The combination of two cheeses melting into tender artichoke inside shatteringly crisp filo is the kind of contrast that makes people close their eyes when they bite in.
- They look impressively elaborate but the triangle folding technique is surprisingly forgiving once you get the rhythm.
02 -
- Wet artichoke hearts will turn the bottom of your puffs soggy so press them firmly in a clean towel after draining.
- Filo dries out and cracks within minutes of being exposed to air so keep your unused sheets covered with a slightly damp kitchen towel the entire time you work.
03 -
- Brush the filo with butter using gentle strokes rather than soaking it because too much butter makes the layers heavy instead of flaky and light.
- Fold the triangles tightly and tuck any loose ends underneath so the filling stays sealed inside during baking.