This classic Greek Saganaki is a showstopping appetizer that takes just 15 minutes to prepare. A slice of pan-seared cheese transforms into a golden, crispy-edged delight that’s both dramatic and delicious.
With 23.4g of protein per serving, this Mediterranean starter offers the perfect blend of flavors and textures – crispy exterior giving way to a warm, melty center.
Whether you’re hosting a dinner party or craving an elevated cheese experience, this authentic Greek appetizer brings restaurant-quality flair to your table.
Ingredients for Greek Saganaki
- Cheese: 110g Graviera (or alternatives like kefalograviera, kasseri, kefalotyri, Monterey Jack, provolone, young Pecorino)
- All-purpose flour: 50g for creating a golden crust
- Oil: Enough for pan-frying
- Lemon: 1/2 piece for finishing touch
Step-by-Step Instructions
- Prepare the cheese: Cut into a 10x7cm slice, approximately 1.5cm thick. Remember, thinner slices will melt too quickly!
- Coating preparation: Rinse the cheese under water, then coat thoroughly with flour. Shake off excess – this creates that wonderful golden crust!
- Frying process: Heat oil in a heavy-bottomed pan. Once hot, carefully place the cheese and fry each side until golden brown.
- Serving: Transfer to a serving plate while still hot and smoking. Finish with a fresh squeeze of lemon just before serving.
Cheese Selection Tips
Greek cheeses like Graviera bring the authentic taste to this dish, but don’t worry if you can’t find them! Monterey Jack or Provolone work beautifully too.
The key is picking a firm cheese that can hold its shape while getting wonderfully melty inside.
Just make sure your cheese slices are about 1.5cm thick – this creates that perfect balance of crispy outside and gooey center.
Cooking Techniques
The magic of saganaki happens in two simple steps. First, the quick water rinse and flour coating create that amazing golden crust.
Second, the hot oil frying needs your attention – keep the heat medium-high and watch for that beautiful browning.
When you flip the cheese, do it gently with a wide spatula. You’ll know it’s ready when both sides are golden-brown and slightly bubbly.
Serving Suggestions
Saganaki shines brightest when served super hot and sizzling! Add a quick squeeze of lemon right before eating – the citrus adds a bright pop that cuts through the rich cheese. Pair it with warm pita bread or crusty baguette slices.
It’s perfect as part of a bigger Greek meze spread with olives, hummus, and fresh vegetables. Want to make it extra special? Serve it with a glass of crisp white wine or traditional Greek ouzo!
Quick Tips
Keep your pan on medium-high heat – too hot and the outside burns before the inside melts, too cool and the cheese gets oily.
Work fast once you start cooking – saganaki is best eaten right away while the cheese is hot and stretchy. If the oil starts smoking, lower the heat a bit. And don’t skip the flour coating – it’s what helps create that perfect crust!
Saganaki (Pan-seared Greek cheese appetizer)
Equipment
- heavy-bottomed pan
Ingredients
- 110 g cheese (Graviera, kefalograviera, kasseri, kefalotyri, Monterey Jack, provolone or young Pecorino) alternatives listed
- 50 g plain flour for dredging
- oil for frying
- 1/2 lemon
Instructions
- To prepare this saganaki recipe, slice a large block of cheese (or some smaller if you prefer), approx. 10*7cm and 1,5 cm thick. If you cut the cheese thinner, the saganaki will melt into the pan.
- Place the cheese under running water and then dredge into the flour, shaking off the excess flour. This will help the saganaki form a nice golden crust and to hold its shape when fried.
- Into a small heavy-bottomed pan add some oil. As soon as the oil heats, add the cheese and fry for a few minutes on both sides, flipping the saganaki carefully with a spatula, until nicely colored.
- Prepare this delicious Greek cheese saganaki recipe and serve, while still smoking hot as a delicious meze with a last minute squeeze of a lemon. Enjoy!