Artichoke Graviera Filo Puffs (Printable)
Crisp filo pastry triangles filled with artichoke hearts, Graviera, and feta cheese. A savory Greek-inspired appetizer.
# What You 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 garnish
# Steps:
01 - Preheat the oven to 375°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, combine the chopped artichoke hearts, spring onions, dill, grated Graviera, and crumbled feta cheese. Season with black pepper and sea 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 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 puffs on the prepared baking tray. Bake for 20 to 25 minutes, or until the pastry is golden brown and crisp.
08 - Allow the puffs to cool slightly on the tray before serving warm.
# Expert Advice:
01 -
- The combination of two cheeses melting into tender artichoke creates a filling that tastes far more indulgent than the simple ingredients suggest.
- Folding filo into triangles is oddly satisfying once you get the rhythm, and each puff looks impressive enough to serve at any party.
02 -
- Do not skip squeezing the artichoke hearts dry because excess moisture is the enemy of crisp filo and I learned this the soggy way.
- Keep a damp tea towel over your unused filo sheets at all times or they will crack and tear before you even get to them.
03 -
- If your triangles keep unraveling, a tiny dab of egg wash on the final flap acts like glue and holds everything shut through baking.
- Grate the Graviera while it is cold because warm cheese turns gummy and refuses to cooperate with the grater.