Saganaki
Greek Saganaki is a quick, pan-seared slice of firm Greek cheese flash-fried in extra-virgin olive oil until the outside turns crisp-golden while the centre stays irresistibly gooey, releasing a nutty aroma that only good EVOO can deliver. A squeeze of lemon cuts the richness, making each salty-creamy bite pop, and it shines alongside crusty bread, a fresh Greek salad or a chilled white wine for an effortless taverna-style spread. Break off a piece of warm, crusty bread, scoop up the molten cheese, and pair it with a crisp white wine or a bright Greek salad
- Prep: 15 mins
- Chill: 2 hours
- Serves: 2-4
- Difficulty: Easy
Ingredients
Instructions
Ingredients (for one 150 g slice)
1 slice (½ in / 1 cm thick) kefalograviera, kefalotiri, feta or kasseri cheese
2 Tbsp all-purpose flour
2 Tbsp extra-virgin olive oil for frying
½ lemon, cut into wedges
Pinch of dried oregano (optional)
Freshly ground black pepper, to taste
Instructions
-
Coat cheese | Pat dry, dip in cold water, dust lightly with flour and shake off excess. Repeat process once more.
-
Pan-fry | Heat olive oil in a small cast-iron or just any fry pan over medium-high;
fry cheese 2–3 min until deep golden, flip and brown the other side
-
Finish | Transfer to a plate, squeeze lemon, sprinkle oregano or pepper, serve at once with crusty bread.