Greek pan-fried cheese with lemon and oregano — crispy outside, melty inside, served sizzling.
Saganaki is Greek cheese fried in a small pan (saganaki) until golden and crispy outside while remaining warm and melty inside. Traditional cheeses like kefalograviera or kasseri are flour-dusted and pan-fried, then finished with fresh lemon juice and oregano. Often served flaming with brandy at tableside as 'opa!' Saganaki.
Serves 4
Cut cheese into thick slabs. Rinse briefly under cold water.
Dredge wet cheese slices in flour, coating all sides. Shake off excess.
Heat olive oil in heavy skillet over medium-high heat until very hot.
Add cheese. Fry 1-2 minutes per side until golden brown crust forms. Don't overcook — center should still be soft.
Off heat, pour ouzo over cheese and ignite carefully. Let flame burn off.
Squeeze fresh lemon juice over hot cheese. Sprinkle with oregano and pepper. Serve immediately with bread.
Cheese must be firm enough to hold shape when fried — soft cheeses like feta won't work.
Serve immediately — cheese hardens as it cools.
Use halloumi for similar effect.
Drizzle with honey for sweet-savory version.
Eat immediately. Doesn't keep well.
Saganaki takes its name from the small two-handled frying pan it's traditionally cooked in. The flaming version is famously Chicago Greek-American.
No — feta is too soft and crumbly. Use kefalograviera, kasseri, or halloumi.
Per serving (130g) · 4 servings total
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