These delicious cheese trianglestiropitakia have a filling of feta and gruyère cheese, and pieces of bacon. They are the perfect appetizer or a quick snack. It is guaranteed they will disappear from your table in minutes!

A plate with greek cheese triangles - tiropitakia.

Cheese Triangles – Tiropitakia are the mini version of the classic Greek cheese pie – tiropita. They are usually served as an appetizer or a snack. There are many variations of these mini cheese pies. They are made with phyllo sheets, but puff pastry or a pie crust called courou can be used as well.

What is the filling for tiropitakia?

There are many types of cheese fillings for tiropitakia. The most common cheese used is feta cheese. When Greek cooks make cheese pie or cheese triangles, they usually use whatever cheese combination they have available in their fridge. Feta is a staple in the greek pantry, so using it is a given. Grated kasseri cheese, graviera (the Greek version of gruyere), gouda can also be used.

The filling of these cheese triangles is a mix of feta cheese, gruyere, and cream cheese. Small pieces of bacon and eggs are added in as well.

Ingredients photo for cheese triangles mix.

How to prepare the phyllo sheets

I cut my phyllo sheets into 2.5-inch strips and use 2 buttered strips for each triangle. A full teaspoon of the mixture gets folded into a triangle.

Left image. Cutting a strip of phyllo sheets. Right image. Three phyllo strips with cheese filling at their edges.

How to fold the triangle

  1. 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.
  2. Fold the other corner over it to form a triangle.
  3. Then fold the cheese triangle over and over to itself.
  4. Fold to the end of the strip. You will probably fold 8 times in total.
A guide on how to fold a cheese triangle -  tiropitakia.

Cheese triangles get baked for 15-20 minutes in a 400°F oven until they are a crunchy golden brown.

A baking sheet with unbaked greek tiropitakia.

You can substitute the gruyère with any cheese you have handy.

  • A great substitute for gruyère is Comte’. You can also use parmesan, gouda, swiss, white cheddar, etc.
  • I recommend to buy a block of good quality cheese and grate it yourself. The grated versions of cheese we find in the supermarket have additives like anti-caking agents and mold inhibitors. They use cellulose powder to prevent cheese from sticking together. It is always best to buy the best quality cheese available to you and your budget. Good cheese does not mean expensive necessarily. There are blocks of cheddar cheese and parmesan available from local vendors that don’t break the bank.

Never buy the crumbled feta cheese you find in the supermarket.

  • Also, a big NO is any low fat, no-fat or fake french feta. What you are looking for are containers with blocks of feta cheese in brine. In Greece, there are many variations of feta cheese; some are saltier than others. The best feta for these cheese triangles is one with not much salt. I like the Vikos and Dodoni brands. They are mild and can be found in most supermarkets.
  • If you need to substitute feta with another cheese use Queso Fresco. It is a great substitute due to its crumbly texture and mild flavor.
  • Another option for feta is a mix of equal ratios of ricotta and goat cheese. Ricotta is sweet, and goat cheese is tangy, so a mix of the two is a great substitute for feta cheese.

If you don’t have any bacon, you can use ham or prosciutto.

Because bacon releases extra oil while it bakes, add 2 tablespoons of heavy cream or half and a half to the cheese mixture to make up for the lost liquid.

A plate with 5 greek cheese pie triangles, a platter with pies at the back.

Helpful Q&A

My phyllo is very dry and crumbles before I get to fold any triangles. What am I doing wrong?

Phyllo sheets need to remain moist until folding. Just use what you need for one triangle at a time and keep the rest under a damp towel to prevent them from drying.

I don’t eat meat. Can I leave the bacon out?

Yes, of course. Because bacon releases extra oil while it bakes, if you choose to leave it out, add 2 tablespoons of heavy cream or half and a half to the mixture to make up for the lost liquid.

My triangles ended up being salty. I did not add any salt. What went wrong?

The cheese used was likely salty. Feta cheese can be guilty of that. My suggestion is to soak the feta cheese in a bowl full of water for a couple of hours to remove saltiness. Be aware of how salty are the other cheeses used; for example, if you substitute pecorino romano for the gruyere, your mixture will be extra salty. Also, the bacon used can be a cause of the extra salt. Look for a label that reads “uncured bacon, no nitrates or nitrites added, and is low sodium.

You may also like:

Check out my Greek pantry staples 

Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

WANT TO EAT LIKE A GREEK? Subscribe to my newsletter and follow me on FacebookPinterest, and Instagram for all of the latest updates.

The Greek Foodie Logo.
A plate with greek cheese pie triangles.

Greek Cheese Triangles – Tiropitakia

by Jenny | The Greek Foodie
With phyllo sheets, Greek feta cheese, gruyère, and bacon, these cheese triangles are guaranteed to be a hit.
5 from 13 votes
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Course Appetizer, Snack
Cuisine Greek
Servings 35 pieces
Calories 161 kcal


  • 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


  • 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.


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.


Calories: 161kcalCarbohydrates: 5gProtein: 7gFat: 13gSaturated Fat: 6gCholesterol: 50mgSodium: 264mgPotassium: 40mgFiber: 1gSugar: 1gVitamin A: 263IUCalcium: 174mgIron: 1mg
Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__

Cheese Triangles with Bacon and Gruyère - Tiropitakia Cheese Triangles with Bacon and Gruyère - Tiropitakia Cheese Triangles with Bacon and Gruyère - Tiropitakia

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    These tiropitakia look amazing, Jenny – they would be perfect for my twins’ lunch boxes! Thanks so much for sharing!

  2. 5 stars
    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.

  3. 5 stars
    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!

  4. 5 stars
    Love this! I have my in-laws coming soon and I like to surprise them with ethnic foods. I was in need of an appetizer idea and now I have it! These cheese parcels will be perfect with a glass of white wine!

  5. 5 stars
    I am so thankful for the ready made phyllo sheets. These are so quick to make and thanks so much for the tip on slicing / cutting the phyllo sheets when still rolled. I usually unwrap the sheets and then cut them and it becomes messy. This worked so well.

  6. 5 stars
    Such a delicious flavor combination! I love the flaky, crisp pastry with the cheese and bacon. Definitely a keeper!

  7. 5 stars
    My son will surely love these Greek Cheese Triangles! It looks soooo mouthwatering! I will definitely make this for him.

  8. 5 stars
    I have been looking for recipes that I could make with gluten-free puff pastry, thanks for noting that will work in this lovely recipe. I also appreciated your tips and comments about feta cheese. We prefer the Mt Vikos too.

  9. Oh these sounds fabulous! I love the combo of bacon and gruyere and the crisp phyllo is perfect. I have to make these for the holidays 😀