Artichoke Graviera Filo Puffs (Printer-Friendly)

Flaky filo pastries stuffed with artichoke hearts and Graviera cheese, seasoned with fresh dill and lemon zest.

# What You'll Need:

→ Vegetables

01 - 1 cup artichoke hearts, drained and chopped
02 - 2 green onions, finely sliced

→ Dairy

03 - 1 cup Graviera cheese, grated (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 kosher salt

→ Pastry

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

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet 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 all ingredients are evenly distributed.
03 - Lay one filo sheet flat on a clean work surface. Keep the remaining sheets covered with a damp kitchen towel to prevent them from drying out. Lightly brush the sheet with melted butter. Place a second sheet on top and brush again with butter. Repeat with a third sheet, creating a stack of three buttered layers.
04 - Using a sharp knife, cut the stacked filo lengthwise into three equal strips.
05 - Place approximately 1 tablespoon of filling near the bottom edge of each strip. Fold one corner over the filling to create a triangle. Continue folding the strip up in a triangular pattern, keeping the shape tight and even as you go.
06 - Place each filled triangle seam side down on the prepared baking sheet. 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 puffs with melted butter or egg wash for a deeper golden color. Bake for 20 to 25 minutes until the pastry is crisp and golden brown.
08 - Allow the puffs to cool slightly on the baking sheet before serving. Best enjoyed warm.

# Expert Advice:

01 -
  • The combination of nutty melted Graviera and tender artichoke inside crackling filo is the kind of appetizer that disappears before the main course is even mentioned.
  • Folding filo into triangles feels fussy at first but becomes oddly meditative once you find your rhythm.
02 -
  • Under thawed filo will crack along the folds and over thawed filo turns gummy, so let the package sit in the refrigerator overnight rather than rushing it on the counter.
  • Soggy filling is the enemy of crisp filo, so press every drop of liquid from those artichoke hearts with a clean towel before chopping them.
03 -
  • Use a ruler the first time you cut filo strips because even strips make even triangles, and uneven triangles open up and leak cheese everywhere in the oven.
  • The secret to a truly crisp top is brushing butter between every single layer rather than skimping on the middle sheets when nobody is watching.

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