Greek Cheese Saganaki
User Reviews
5
Greek Cheese Saganaki
Description
Greek Cheese Saganaki relies on thick slices of semi-hard cheese that are first rinsed and patted dry to ensure the seasoned flour coats evenly. The flour, combined with black pepper, forms a light crust that crisps up in hot olive oil. Pan-frying on moderate heat creates a golden brown exterior on both sides while warming the cheese enough to soften it.
Serving the cheese with fresh lemon juice adds brightness that balances the richness. The optional flambé step with brandy (or ouzo) adds a subtle aroma and charred flavor when the alcohol burns off. The dish pairs well as an appetizer or small plate, showcasing the distinct texture contrast of crisp crust and tender cheese interior.
The recipe notes suggest that while feta can be used, it cooks faster and requires careful attention to avoid overcooking. Using block cheese cut into uniform thick slices helps achieve even cooking. Portions can be cut into triangles to serve multiple guests.
Ingredients
- 1 Semi-hard cheese block; e.g. kefalotyri, graviera, or pecorino
- all-purpose flour for coating
- black pepper freshly ground
- 1/4 cup extra virgin olive oil
- 1 lemon cut into wedges, small
- 1/2 ounce brandy to flambé (optional, or ouzo
Instructions
- Prepare the cheese. Use a sharp knife to slice the cheese into two 1/2-inch-thick slices. Rinse each slice with room temperature water, then pat them dry slightly. (This will help the flour adhere to the cheese.)
- Coat the cheese in flour. Spread flour onto a rimmed plate and season with black pepper. Dredge the two pieces of cheese in the flour, coating all over.
- Fry the cheese. Heat the olive oil in a nonstick skillet over medium heat. When the oil is hot (but not smoking), carefully arrange the slices side by side in the skillet. Pan-fry the cheese for a couple of minutes, until golden brown on the bottom. Lower the heat slightly so it does not brown too fast. Flip the cheese and sear until the other side is golden brown.
- Finish and serve. Squeeze some lemon juice over the cheese and serve at once. Or, to flambé the cheese, pull the pan off the heat. Pour the brandy into the skillet and carefully ignite it. Once the alcohol burns off, squeeze some lemon juice on top and enjoy!
Notes
- Using a block of semi-hard cheese about 4x4 inches allows cutting two even 1/2-inch thick slices for consistent cooking.
- Feta can be used but cooks more quickly; monitor closely to prevent burning.
- Cutting the cooked slices into triangles can create four individual portions for sharing.
- Serve immediately after cooking and lemon juice addition to enjoy the proper texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1363 kcal
% Daily Value*
| Calories | 136.3kcal | 7% |
| Carbohydrates | 2.5g | 1% |
| Protein | 0.4g | 1% |
| Fat | 13.6g | 21% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 9.9g | 50% |
| Cholesterol | 0.3mg | 0% |
| Sodium | 3.8mg | 0% |
| Potassium | 37.7mg | 1% |
| Fiber | 0.8g | 3% |
| Sugar | 0.7g | 1% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 14.3mg | 16% |
| Calcium | 9.8mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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