Artichoke Graviera Filo Puffs (Printable)
Crisp filo pastry triangles filled with Graviera cheese and artichoke hearts, a classic Greek appetizer.
# What You 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 and 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)
# Steps:
01 - Preheat the oven to 375°F. 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 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, slice the layered filo sheets lengthwise into 4 equal strips. Repeat with the remaining filo sheets until you have 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 filling is fully enclosed.
06 - Brush the tops of each folded puff with the beaten egg wash and sprinkle with sesame seeds if desired.
07 - Arrange the filled puffs on the prepared baking tray. 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 on the tray before serving warm.
# Expert Advice:
01 -
- The combination of creamy artichoke hearts and nutty Graviera cheese inside shatteringly crisp filo is the kind of bite that makes everyone go quiet at a party.
- They look impossibly impressive but the folding technique is surprisingly forgiving once you get the rhythm.
02 -
- Filo dries out and cracks faster than you expect, so keep your stack covered with a damp cloth and only uncover the sheet you are actively working with.
- Draining the artichoke hearts thoroughly and even patting them dry with paper towels prevents soggy bottoms that no amount of extra baking can fix.
03 -
- Fold the triangles firmly but do not press down hard on the filling or the cheese will leak out during baking and burn on the tray.
- Brushing the very edges of each triangle with egg wash before the final fold creates a seal that holds everything together beautifully through the bake.