Greek Saganaki Cheese Appetizer (Print Version)

A classic Greek dish with golden fried cheese, lemon, and oregano enhancing the flavor.

# Components:

→ Cheese

01 - 7 oz firm Greek cheese (kasseri, kefalotyri, or halloumi), cut into 0.4 inch thick slices

→ Coating

02 - 2 tbsp all-purpose flour or gluten-free flour

→ Frying

03 - 2 tbsp olive oil

→ To Serve

04 - 1 lemon, cut into wedges
05 - 1/2 tsp dried oregano
06 - Freshly ground black pepper, to taste

# Directions:

01 - Pat the cheese slices dry using paper towels.
02 - Lightly dredge each cheese slice in flour, shaking off excess.
03 - Warm olive oil in a non-stick skillet over medium-high heat.
04 - Fry cheese slices 1-2 minutes on each side until golden and crisp.
05 - Remove slices from skillet and drain briefly on paper towels.
06 - Transfer to plate, sprinkle with oregano and black pepper, and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It comes together in less time than it takes to set the table, but tastes like you labored over it.
  • The contrast between the crispy golden crust and the warm, creamy center is absolutely addictive.
  • You only need a handful of ingredients, most of which you might already have on hand.
  • It works beautifully as a show-stopping appetizer or a quick indulgent snack when the craving hits.
02 -
  • Do not skip drying the cheese, wet surfaces cause dangerous oil splatters and a soggy coating.
  • Keep the heat at medium-high, too low and the cheese will melt before it crisps, too high and it burns on the outside while staying cold inside.
  • Serve immediately, saganaki is at its best when the outside is crispy and the inside is still warm and gooey.
03 -
  • Chill the cheese slices in the fridge for 15 minutes before frying, it helps them hold their shape even better.
  • Use a non-stick or well-seasoned cast iron pan to prevent sticking and make cleanup easier.
  • Have everything ready before you start frying, saganaki waits for no one and tastes best the moment it leaves the pan.
Return