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Saganaki is one of Greece's most beloved starters, named after the small two-handled frying pan in which it is traditionally cooked. A thick slab of firm, salty kefalotyri or graviera cheese is lightly dusted in flour and fried in olive oil until gloriously golden and crisp on the outside while soft and oozy within. It is served sizzling straight from the pan with a generous squeeze of fresh lemon juice to cut through the richness. The combination of textures and the bold, savory flavor make it utterly irresistible.
Prep
5 min
Cook
8 min
Total
13 min
Servings
4 srv
Difficulty
Easy
Calories
345 kcal
For 4 serving(s)
Per serving
Cut the kefalotyri cheese into thick slices about 1.5 cm, or leave as one block.
Spread the flour on a plate and dredge each cheese slice on all sides, shaking off any excess.
Heat the olive oil in a small heavy-bottomed frying pan over medium-high heat.
Once the oil is hot and shimmering, add the floured cheese.
Fry for 2-3 minutes per side until a deep golden-brown crust forms and the cheese begins to soften inside.
Slide onto a serving plate immediately and grind fresh black pepper over the top.
Squeeze lemon juice generously over the hot saganaki and serve at once before the cheese firms up.
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