These delicious Greek Tiropitakia–Cheese Triangles with Bacon and Gruyère are a modern take on the classic Greek cheese pie (tiropita). Wrapped in crisp, golden phyllo, they’re filled with feta, Gruyère, cream cheese, and smoky bacon. Perfect as a party appetizer, meze, or savory snack, they always disappear from the table in minutes.
If you love our Greek Tiropitakia–Cheese Triangles, you will also love our Spanakopita-spinach pie, Boureki-Potato-Zucchini pie, and Pita Kaisarias-Kasseri Cheese pie!
Overview
Why you will love Tiropitakia
Ingredient Notes
- Butter & olive oil mixture: Brushing each phyllo layer creates that signature flaky, golden crust.
- Feta cheese: Always buy blocks of feta in brine, never the pre-crumbled kind. Avoid low-fat or “French-style” versions — they lack authentic flavor and texture. The best feta for these triangles is mild and not too salty. Greek brands like Vikos and Dodoni are excellent choices.
💡 Substitutes: Try Queso Fresco for a similar crumbly texture, or a mix of ricotta and goat cheese (equal parts) for a balance of sweet and tangy. - Gruyère (or Graviera): Adds nutty richness. You can substitute with Comté, Gouda, Swiss, Parmesan, or white cheddar — whatever good cheese you have on hand.
💡 Tip: Always grate your own cheese from a block. Pre-grated cheeses contain anti-caking agents that affect flavor and melting. Good cheese doesn’t have to be expensive — look for local cheddar or parmesan blocks. - Cream cheese: Makes the filling luscious and smooth.
- Bacon: Adds smoky, savory depth. If you don’t have bacon, use ham or prosciutto instead. Since bacon releases fat while baking, add 2 tablespoons of heavy cream or half-and-half to the mixture to make up for the lost liquid.
- Eggs: Bind the filling and add richness.
- Phyllo dough: Thaw fully and keep covered with a damp towel while working to prevent drying.
How to Make Tiropitakia
- Prepare the filling: Mix crumbled feta, grated Gruyère, cream cheese, chopped bacon, and beaten eggs in a bowl until creamy and well combined.
- Cut the phyllo:
Slice phyllo sheets into 2.5-inch strips. Use two strips per triangle, brushing each with the butter–olive oil mixture.
- Add the filling: Place 1 teaspoon of filling at one end of the strip (image 1).
- Fold the triangles: Fold one corner over the filling to form a triangle, then continue folding over and over until you reach the end — about 8 folds per piece. (images 2, 3, 4)
- Bake: Arrange the triangles on a parchment-lined baking sheet and bake at 400°F (200°C) for 15–20 minutes, until crisp and golden brown.
Pro Tips for Success
- Keep phyllo covered with a damp towel at all times.
- Use clarified butter for extra crispness.
- Don’t overfill — a teaspoon of mixture per triangle is perfect.
- Freeze unbaked triangles on a tray, then store in a bag. Bake from frozen, adding 5–7 minutes to the time.
- Buy the best cheese your budget allows — flavor and meltability make all the difference.
Helpful Q&A
My phyllo is very dry and crumbles before I get to fold any triangles. What am I doing wrong?
Phyllo needs to stay moist and flexible. Only work with one or two strips at a time and keep the rest covered under a damp towel to prevent drying.
I don’t eat meat. Can I leave the bacon out?
Yes, absolutely. Just add 2 tablespoons of heavy cream or half-and-half to replace the fat the bacon would have released while baking. Your filling will still be creamy and flavorful.
My triangles turned out salty, even though I didn’t add salt. What happened?
Feta is often the culprit. Soak your feta block in water for a couple of hours to reduce saltiness. Also check your other cheeses — aged cheeses like Pecorino Romano and certain bacons are naturally salty. Choose low-sodium, uncured bacon and mild feta for a balanced flavor.
Serving Suggestions
- Serve warm with a crisp white wine or tsipouro.
- Add them to a meze platter with tzatziki, olives, and dolmades.
- Perfect for parties, brunch, or as an elegant snack with a Greek salad.
- Pair with mini spanakopitakia for a delicious Greek pastry duo.
Storage and reheating
- Store: In an airtight container in the fridge for up to 3 days.
- Reheat: In a 350°F (175°C) oven for 5–7 minutes to restore crispness.
- Freeze: Unbaked triangles keep for up to 2 months. Bake straight from frozen.
More Greek savory bites
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If you tried this recipe, I’d love to know how you liked it — drop a comment below or tag me on Instagram @thegreekfoodie__.
Greek Cheese Triangles – Tiropitakia
With phyllo sheets, Greek feta cheese, gruyère, and bacon, these cheese triangles are guaranteed to be a hit.
Ingredients
- 1 lb organic phyllo sheets
- 1 lb Greek feta cheese I like Vikos and Dodoni.
- 12 oz gruyere cheese grated
- 3.5 oz Philadelphia cheese About half of the classic package
- 3 eggs 2 whole eggs and 1 yolk
- 4 bacon slices cut in small pieces
- 5 tablespoons extra virgin olive oil
- 5 tablespoons butter melted
- 1 tablespoon sesame seeds
- 1 tablespoon black sesame seeds optional
For the egg wash
- 1 egg beaten
- 1 teaspoon water
You also need
- freshly ground pepper
Instructions
- Preheat oven to 400°F (200°C)
- Mix the 2 eggs, the egg yolk, all cheese, and bacon pieces in a bowl.
- Combine the butter with the oil in a small bowl.
- Lay the phyllo roll on a cutting board and cut off a piece, 2.5 inches wide (6 cm)Keep the remaining phyllo under a damp towel to prevent it from drying.
- Unroll the cut strips. Take two and lay one on top of the other, lightly brushing each one with the butter-oil mixture.
- Put one full teaspoon of cheese filling in one corner and fold the other corner over it to form a triangle.Then fold the triangle over and over to itself to the end of the strip.
- Repeat the same process with the rest of the phyllo.Keep the cheese pies under a damp towel to prevent them from drying.
- Brush a baking sheet with olive oil. Arrange the triangles on the baking sheet.Whisk one egg and a teaspoon of water to make the egg wash. Brush cheese triangles with the egg wash and sprinkle the sesame seeds on top.
- Bake for 15-20 minutes or until cheese pies are golden brown.
Notes
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on products used.
- While you are working, keep the remaining phyllo and folded cheese pies under a damp towel to prevent them from drying.
Nutrition
Calories: 161kcalCarbohydrates: 5gProtein: 7gFat: 13gSaturated Fat: 6gCholesterol: 50mgSodium: 264mgPotassium: 40mgFiber: 1gSugar: 1gVitamin A: 263IUCalcium: 174mgIron: 1mg
Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
These tiropitakia look amazing, Jenny – they would be perfect for my twins’ lunch boxes! Thanks so much for sharing!
Thank you so much, Katerina!
oh yum! I’ve been looking for another appetizer to add to my holiday platter. Saving this one for sure!
Thank you Bernice! I hope you will love them!
THEEESSSEE!! So good! Made them with turkey bacon and we ate them all while they were probably a bit too hot to eat. Great recipe!
Thank you so much, Candice! x Jenny
These little bits are worth the bite! A great recipe that tastes great and worked great for our party where we pretended like we had other people over, but ate everything ourselves. lol. Yes, extra bacon, please. Thanks for sharing.
Thank you, Ben! x Jenny