Greek Cheese Saganaki

Greek Cheese Saganaki is a classic Mediterranean appetizer featuring crispy, pan-fried semi-hard cheese with a golden crust and a soft, melty center. This easy recipe uses kefalotyri, graviera, or pecorino, lightly coated in flour, pan-fried in olive oil, and finished with fresh lemon juice. Optional flambé with brandy or ouzo adds a dramatic presentation. Perfect for parties, appetizers, or authentic Greek-style meals.

Ingredients

• 1 (8 oz) block semi-hard cheese (such as kefalotyri, graviera, or pecorino)
• All-purpose flour, for coating
• Freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 1 small lemon, cut into wedges
• ½ oz brandy or ouzo (optional, for flambé)

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Instructions

Step 1: Prepare the Cheese

1. Slice the cheese into two ½-inch thick pieces using a sharp knife.
2. Rinse each slice with room temperature water and pat dry lightly. This helps the flour stick evenly.

Step 2: Coat the Cheese in Flour

1. Spread flour onto a rimmed plate and season with freshly ground black pepper.
2. Dredge the cheese slices in the flour, coating all sides evenly.

Step 3: Fry the Cheese

1. Heat olive oil in a nonstick skillet over medium heat.
2. When the oil is hot but not smoking, carefully place the cheese slices side by side.
3. Fry for 2–3 minutes until the bottom is golden brown.
4. Lower the heat slightly and flip the slices, cooking until the other side is golden.

Step 4: Finish and Serve

• Without Flambé: Squeeze fresh lemon juice over the cheese and serve immediately.
• With Flambé: Remove the pan from heat, pour brandy or ouzo over the cheese, and carefully ignite. Once the alcohol burns off, drizzle lemon juice on top before serving.

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Why You’ll Love This Recipe

• Crispy, golden exterior with a soft, gooey cheese center.
• Authentic Greek appetizer that’s easy to make at home.
• Perfect for parties, casual dinners, or a Mediterranean-themed meal.
• Can be served plain or with a dramatic flambé for special occasions.

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Tips

• Use a firm, semi-hard cheese for best frying results.
• Pat the cheese dry after rinsing to ensure the flour sticks.
• Avoid overheating the oil to prevent burning the cheese.
• Serve immediately after cooking for optimal texture.

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Variations and Substitutions

• Cheese Alternatives: Kefalograviera or halloumi works well.
• Flavor Boost: Sprinkle with smoked paprika or dried oregano before serving.
• Vegan Option: Try frying a firm vegan cheese alternative, though texture may differ.

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FAQs

Can I prepare Saganaki in advance?
It’s best cooked and served immediately, as fried cheese hardens when cooled.

Do I need to flambé?
Flambé is optional and adds a dramatic presentation; lemon juice alone also enhances flavor.

How can I prevent sticking?
Use a nonstick pan and ensure the oil is hot before adding the cheese.

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Serving

• Serve with lemon wedges on the side for squeezing over the cheese.
• Pairs well with olives, fresh tomatoes, and crusty bread.
• Ideal as an appetizer or small plate for Mediterranean meals.

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Suggestions

• Create a Greek-themed appetizer platter with saganaki, hummus, and stuffed grape leaves.
• Add a light drizzle of honey for a sweet-savory twist.
• Serve with a chilled white wine or ouzo for an authentic Greek experience.