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
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
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