Triple Cheese Fillo Purses with Bacon

Triple Cheese Fillo Purses with Bacon

Triple Cheese Fillo Purses with Bacon



Prep time


Cooking time



    Who couldn't love this creation? Crispy little pouches brimming with three kinds of cheese... AND bacon?


    • 1 lb box

      Fillo Factory Fillo dough

    • 1/2 cup


    • 8 oz cream cheese
    • 1 cup

      sharp cheddar - grated

    • 1/2 cup

      monterey jack cheese - grated

    • cayenne - dash or more

    • 6-8 slices cooked/crumbled


    • scallions green ends - washed/sliced lengthwise 

    • scallion white bottoms - cut into thin round slices

    • 1/4 cup

      olive oil/butter - melted for brushing fillo sheets

    • salt & pepper - to taste


    • Mix the cheeses, the scallion bottoms, crumbled bacon, and the cayenne, salt & pepper well in a medium bowl.

    • Cut your fillo sheets into quarters, with a knife or pizza roller. Lay out one of the small fillo sheets and lightly butter or oil it with a brush. Lay another sheet on top of that and lightly butter or oil it, too.
    • Put a small scoop of the mix into the middle and gently press and pull up the Fillo sheets towards the center as in the video. Wrap with a scallion "ribbon" and put on baking sheet. Repeat until all the cheese mix is gone.

    Cooks Note:

    • Cooks note: any Fillo Factory fillo dough would work here. But since you are pressing and squeezing it, you might prefer a thicker one, that can take a bit more abuse from your hands. Thickness #10 (Horiatiko/Country Style) would work best for the novice.