Artichoke Graviera Filo Puffs (Printable)

Crispy filo triangles stuffed with artichoke hearts and melted Graviera cheese, seasoned with fresh herbs.

# What You'll Need:

→ Vegetables

01 - 1 cup artichoke hearts, drained and chopped (about 5 oz)
02 - 2 green onions, finely sliced

→ Dairy

03 - 1 cup Graviera cheese, grated (about 3.5 oz; 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 salt

→ Pastry

10 - 6 sheets filo pastry, thawed
11 - 4 tablespoons unsalted butter, melted
12 - 1 egg, beaten (for egg wash, optional)

# How To Make:

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, sliced green onions, grated Graviera cheese, Greek yogurt, dill, parsley, lemon zest, black pepper, and salt. Stir until evenly incorporated.
03 - Lay one filo sheet flat on a clean work surface. Cover the remaining sheets with a damp towel to keep them pliable. Lightly brush the sheet with melted butter. Place a second sheet on top and brush again with butter. Repeat until three sheets are stacked and each layer is buttered.
04 - Using a sharp knife, cut the layered filo stack lengthwise into three equal strips.
05 - Place approximately 1 tablespoon of filling near the bottom of each strip. Fold one corner over the filling to create a triangle. Continue folding the strip upward, keeping the triangular shape consistent, until the entire strip is used.
06 - Position each filled triangle seam side down on the prepared baking tray. Repeat the layering, cutting, 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 an egg wash for a deeper golden color during baking.
08 - Bake for 20 to 25 minutes until the pastry is golden brown and crisp on the edges.
09 - Allow the puffs to cool slightly on the tray before serving. They are best enjoyed warm.

# Expert Tips:

01 -
  • The flaky crunch of buttered filo giving way to a warm, cheesy, herb flecked filling is genuinely difficult to stop eating.
  • They look impressively elaborate but the triangle folding technique is surprisingly forgiving once you get the rhythm.
  • Everything can be prepped ahead and baked just before guests arrive, so you are not stuck in the kitchen while everyone else is having fun.
02 -
  • Moisture is the enemy of crisp filo, so drain the artichoke hearts well and pat them dry with paper towels before chopping.
  • If the filo cracks while you are working, do not panic because the butter holds everything together and small tears disappear during baking.
  • Frozen filo should thaw overnight in the refrigerator rather than on the counter, which prevents the sheets from sticking together in a damp clump.
03 -
  • Use a pastry brush with soft bristles because stiff brushes tear delicate filo sheets and create uneven butter coverage.
  • The number of puffs may vary slightly depending on how generously you fill each triangle, so embrace the variation rather than striving for identical pieces.

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