Kitchen

Cheese Triangles with Bacon and Gruyère

These delicious Greek Tiropitakia–Cheese Triangles with Bacon and Gruyère are a modern take on the classic Greek cheese pie (tiropita).

Ingredients · Servings 35

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)
1 egg (beaten)
1 teaspoon water
freshly ground pepper

Method · 30 min

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.

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.

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.
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.

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.