Saganaki Recipe (Fried Greek Cheese) | The Mediterranean Dish (2024)

Saganaki is a very popular Greek appetizer of pan-seared Greek cheese served alongside lemon wedges. It’s crispy on the outside and beautifully melted on the inside. Enjoy this traditional Greek dish at the beginning of a meal as a small bite to share around the table.

Saganaki Recipe (Fried Greek Cheese) | The Mediterranean Dish (1)

Saganaki is a showstopper at many Greek restaurants, where it often arrives at your table still sizzling in the skillet. The next step is rather dramatic, as the server proceeds to light it on fire, with the help of ouzo, just before serving. This last step in its presentation is what gives it the name “flaming Greek saganaki.”

In this saganaki recipe, the table side show is totally optional but surprisingly easy to accomplish! I know this festive dish—the savory version of our beloved feta, honey, and sesame saganaki—will quickly become the top request at your dinner parties. If you love melted Greek cheese as much as I do, you may want to try them both!

Table of Contents
  1. What is Saganaki?
  2. Ingredients for this Saganaki Recipe
  3. How to Choose the Right Saganaki Cheese
  4. How to Make Fried Greek Cheese
  5. How to Flambé Cheese (Optional)
  6. Do I Have to Flambée Saganaki?
  7. How to Serve Fried Greek Cheese
  8. Try These Crispy Cheesy Delights
  9. Greek Cheese Saganaki Recipe

What is Saganaki?

“Saganaki” is a Greek word that refers to a certain method of preparation, as well as the pan itself. The dish is cooked in a traditional, shallow, heavy-bottomed frying pan with two handles, which is called “saganaki” in Greek.

There are a few other traditional Greek recipes cooked in this kind of skillet, which include shrimp saganaki (a shrimp, tomato and feta cheese bake) and mussels saganaki, which are both cooked in a similar way. The most popular version is, of course, this simple and delicious fried cheese appetizer, cheese saganaki.

Saganaki Recipe (Fried Greek Cheese) | The Mediterranean Dish (2)

Ingredients for this Saganaki Recipe

One of the reasons that this saganaki recipe is so easy to make is its short list of ingredients. Besides a block of good semi-hard cheese, all you need is some olive oil, a lemon and flour.

  • Cheese: Kefalotyri,Graviera, or, Kefalograviera are the preferred Greek cheeses for this recipe. If those aren’t available to you, you can substitute authentic Greek kasseri, feta cheese or halloumi. Just make sure to keep a close eye as it will melt more quickly.
  • Oil: Use a high quality extra virgin olive oil, like our Greek Koroneiki, for pan-frying. Do not use vegetable seed oil as it will distort the flavor.
  • Ground black pepper: Since the cheese is naturally salty, we only use pepper to season the flour.
  • Flour: Standard all-purpose flour coats the cheese, allowing it to get golden brown and crispy without falling apart.
  • Lemon: Fresh lemon wedges squeezed over the hot, melting cheese gives a delicious balance between bright, savory, creamy, and rich.
  • Spirit (optional): Use brandy or ouzo to give it the traditional flambé.
Saganaki Recipe (Fried Greek Cheese) | The Mediterranean Dish (3)

How to Choose the Right Saganaki Cheese

The key to a great Greeksaganaki is to pick the right kind of cheese. It has to be firm enough to hold up to heat, but not so hard that it does not melt. The thickness of the cheese is also important—make certain to cut it into ½-inch thick slices.

Traditionally, the cheeses used in a saganaki recipe are semi-hard, dry Greek cheeses. These are mostly made from sheep’s milk, such as kefalotyri,graviera, or,kefalograviera. Kasseri or even feta can also be used, but they melt quickly so you need to keep an eye on them as they cook. If you live near a Greek or Mediterranean market, they should carry most of these cheeses.

If you cannot find any of these cheeses, look for alternatives with similar textures and a mild, nutty flavor. A young pecorino or even a nice provolone cheese could work. The Cypriothalloumicheese, which is much saltier than the Greek cheeses suggested in this recipe, would also be a good substitution.

How to Make Fried Greek Cheese

Saganaki is pretty simple. All you have to do is follow these four easy steps:

  • Prepare the cheese. Slice a (cold) 8-ounce block of cheese into two ½-inch wide pieces. Briefly run it under room temperature water and pat dry.Saganaki Recipe (Fried Greek Cheese) | The Mediterranean Dish (4)
  • Coat the cheese in flour. Spread all purpose flour onto a rimmed plate and season with black pepper. Dredge each half in the flour and pepper mixture, shaking off any excess.Saganaki Recipe (Fried Greek Cheese) | The Mediterranean Dish (5)
  • Pan-fry the cheese. Add ¼ cup of olive oil to a medium nonstick skillet. Set over medium heat. When the oil is hot (but not smoking), pan-sear the cheese slices until they’re golden brown and bubbling on both sides, about 2 minutes per side. The cheese should form a nice thin crust with a soft, melty interior.Saganaki Recipe (Fried Greek Cheese) | The Mediterranean Dish (6)
  • Serve: Squeeze on some lemon juice and serve the fried Greek cheese immediately. Or, flambé the cheese with the help of brandy or ouzo (see instructions below).

How to Flambé Cheese (Optional)

For a dramatic presentation, you can flambé the cheese. This never fails to provide some fun entertainment for your guests once your cheese saganaki is ready!

  • Add the alcohol. To flambé safely, first pull the hot skillet off the heat of the stove (and away from your face). Then, pour half a shot glass (about ½ ounce) of brandy or ouzo into the skillet.
  • Ignite! Carefully ignite the alcohol using long matches or a BBQ lighter. As soon as the “oohs” and “aahs” subside and the alcohol burns off, add a squeeze of fresh lemon juice and serve.

Do I Have to Flambée Saganaki?

If you are not keen on setting your pan on fire, do not worry. In most Greek households, including Greek restaurants, cheese saganaki is served without the flames.Just with a good squeeze of lemon juice is all the embellishment you need.

The flaming version of the cheese saganaki most likely did not originate in the Greek islands as it is commonly believed. It is mostly a Greek-American custom created in Chicago. This additional showmanship caught on and now can be found all over the world, including in some touristy tavernas in Greece.

Traditional or not, it is a lot of fun and a good way to get a party going. Tie up your hair and give it a try!

Saganaki Recipe (Fried Greek Cheese) | The Mediterranean Dish (7)

How to Serve Fried Greek Cheese

Enjoy this delicious traditional Greek starter with some crusty bread to mop up the delicious pan sauce naturally created by the oil and lemon juice.

Saganaki is always served as a starter. It’s often part of a large mezze spread to share with everyone around the table before the main dishes come.

To round out the meal, serve this fried Greek cheese with other delicious regional treats like keftedes (Greek meatballs), dolmades (stuffed grape leaves), zucchini fritters, tzatziki, and spanakopita.

Throw in a nice seasonal salad like the peasant salad, traditional Greek salad, or a classic maroulosalata. With such an amazing spread of small plates to share, your guests won’t miss the main course!

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Greek Cheese Saganaki

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Saganaki Recipe (Fried Greek Cheese) | The Mediterranean Dish (14)

Saganaki is a beloved Greek appetizer that’s easy to make at home. Simply fry cheese until it’s golden brown and melted and serve with a squeeze of lemon. If you’re feeling festive, treat your guests to a (totally optional) tableside flambé.

Prep – 4 minutes mins

Cook – 6 minutes mins

Total – 10 minutes mins

Cuisine:

Greek

Serves – 4

Course:

Appetizer

Ingredients

  • 1 (8 ounce) block semi-hard cheese like kefalotyri, graviera, or pecorino (see note)
  • All purpose flour, for coating
  • Freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • 1 small lemon, cut into wedges
  • ½ ounce brandy or ouzo, to flambé (optional)

Instructions

  • Prepare the cheese. Use a sharp knife to slice the cheese into two ½-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

  • You can use feta cheese, but it will cook more quickly. Make sure to keep an eye on things and take it off the heat as soon as it’s golden brown.
  • Try to get a block of cheese (about 4x4-inches), instead of a wedge of cheese. This will allow you to cut it into two thick slices of even thickness. You can also ask the cheesemonger to cut the block for you into two, ½ inch-thick slices of cheese (4 ounces each). To make four individual portions, you can cut each slice into two triangles, for a total of four triangles.
  • Visitour shopto browse quality Mediterranean ingredients includingolive oils,honey,jamsandspices.

Nutrition

Calories: 136.3kcalCarbohydrates: 2.5gProtein: 0.4gFat: 13.6gSaturated Fat: 1.9gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 9.9gCholesterol: 0.3mgSodium: 3.8mgPotassium: 37.7mgFiber: 0.8gSugar: 0.7gVitamin A: 7IUVitamin C: 14.3mgCalcium: 9.8mgIron: 0.2mg

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Saganaki Recipe (Fried Greek Cheese) | The Mediterranean Dish (2024)

FAQs

What kind of cheese is saganaki made from? ›

The cheese used in saganaki is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo.

What is the difference between haloumi and saganaki? ›

'Halloumi' is the Cypriot version of saganaki. It goes a bit darker when you fry it, and squeaks when you chew it.

Do they serve saganaki in Greece? ›

Saganaki is traditionally prepared in a special heavy-bottomed frying pan, which is also called a saganaki. In Greece we do not do the flaming thing (only in some touristy places), but the saganaki as an appetizer is quite popular when eating out at a tavern here.

Why do they say Opa with saganaki? ›

When your waiter lights up the Saganaki, you're surely going to hear a robust OPA! It (OPA) literally means “to jump” and it's used in many ways to say “bravo”, “WoW”, “all right” or in today's lingo, “You Go”!

What is the best cheese to fry? ›

Cheeses that have a high melting point can be fried. While the cheese melts slightly, it will generally retain its shape in the fryer or skillet. Popular fried cheese options are cheese curds, queso blanco, halloumi, paneer, mozzarella, bread cheese, certain cheddars, and provolone.

What country invented saganaki? ›

saganaki, various Greek dishes named for the small round two-handled frying pan in which they are made, the best known being a fried-cheese version.

What is a good substitute for saganaki cheese? ›

Cheese: Kefalotyri, Graviera, or, Kefalograviera are the preferred Greek cheeses for this recipe. If those aren't available to you, you can substitute authentic Greek kasseri, feta cheese or halloumi. Just make sure to keep a close eye as it will melt more quickly.

What milk is saganaki made from? ›

Saganaki cheese (Turkish: saganaki peyniri) is a Greek and Turkish cheese made of sheep's milk, cow milk, goat milk, or a combination, and used to prepare saganaki. Some saganaki cheese is similar to the basket cheese made in Aegean Turkey.

Which Greek cheeses melt? ›

It's really important to use good and real Greek feta for this dish, something that's creamy and not too salty. I always add a melty yellow cheese, to, such as graviera, kasseri or kefalograviera. All are sheeps' milk cheeses. Consider this a kind of baked Greek fondue or easy saganaki!

What does the Greek word saganaki mean? ›

The word saganaki means small vesse/fry pan (the 'aki' in the word means small) that this heavenly meze is fried in. And yes its fried - fried cheese. All crispy on the outside and warm and oozy in the centre. Squeeze some lemon on top and it's just amazing.

Is saganaki healthy? ›

Saganaki shrimp is a traditional Greek appetizer that is both tasty and heart-healthy. It features shrimp in a savory tomato sauce and is traditionally served in a heavy-bottom frying pan known as a saganaki pan in Greece. Shrimp and other shellfish are an important part of the Greek and Mediterranean diets.

Do they put fries in gyros in Greece? ›

In Greece, it is customarily served in an oiled, lightly grilled piece of pita, rolled up with sliced tomatoes, chopped onions, lettuce, and fried potatoes, sometimes topped with tzatziki, or, sometimes in northern Greece, ketchup or mustard.

What does oompa mean in Greek? ›

It has no meaning, per se. Grammatically it is classified as an “interjection”, typically shouted out as an exclamation of enthusiasm or joy, like when dancing.

What do Greeks yell when they break a plate? ›

The word “Opa” actually means something like “oops!” or “whoops!” or “Watch out!” In dedicated plate smashing sessions, it means “pay attention.” The word is so embedded in the ritual that when you hear the word “Opa!” you expect to hear a plate breaking.

Are halloumi and saganaki the same? ›

Halloumi is the Cypriot version of saganaki.

What kind of cheese is used in Greek cooking? ›

Traditionally, the cheeses used in a saganaki recipe are semi-hard, dry Greek cheeses. These are mostly made from sheep's milk, such as kefalotyri, graviera, or, kefalograviera. Kasseri or even feta can also be used, but they melt quickly so you need to keep an eye on them as they cook.

What is a substitute for saganaki cheese? ›

Alternatively you can use kefalograviera, kasseri, kefalotyri. Monterey Jack, provolone or young Pecorino are also great alternatives if you can't find a Greek cheese.

Is saganaki made from goat cheese? ›

Saganaki cheese (Turkish: saganaki peyniri) is a Greek and Turkish cheese made of sheep's milk, cow milk, goat milk, or a combination, and used to prepare saganaki.

What is the hard cheese from Greece? ›

Kefalotyri or kefalotiri (Greek: κεφαλοτύρι, Turkish: talar peyniri) is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus. A similar cheese Kefalograviera, also made from sheep or goat milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri.

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