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Traditional Greek saganaki with melted cheese stretching from fork in black cast iron skillet

Traditional Greek Saganaki

Traditional Greek saganaki with a golden crispy crust and soft gooey interior. Pan-fried cheese with lemon, ready in under 10 minutes. Optional brandy flambe included.
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Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings: 2 people
Course: Appetizer
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Saganaki
  • 1 block kefalograviera cheese ~1/2 inch thick, or kasseri / graviera
  • 2-3 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 1/2 lemon
  • 1-2 tbsp brandy or ouzo optional, for flambe

Equipment

  • Small heavy skillet (6-8 inch, cast iron preferred)
  • Spatula
  • Shallow plate for flour

Method
 

  1. Slice cheese to approximately 1/2 inch thickness. Rinse briefly under cold running water. Dredge in all-purpose flour on all sides, shaking off excess.
  2. Heat a small heavy skillet over medium-high heat. Add olive oil and let it heat for 60 to 90 seconds until a pinch of flour sizzles immediately on contact.
  3. Place the floured cheese in the hot oil. Cook undisturbed for about 2 minutes until the bottom is golden brown and crispy. Flip and cook the other side for another 2 minutes.
  4. Optional flambe: Remove pan from heat. Pour 1-2 tablespoons of brandy or ouzo over the cheese. Return to burner and let it ignite (or use a long lighter). The flame burns out in seconds.
  5. Transfer to a plate immediately. Squeeze half a lemon generously over the hot cheese. Serve right away with warm pita or crusty bread.

Notes

Cheese ranking: Kefalograviera is the best. Graviera is second. Kasseri is third. Halloumi works but produces a firmer, squeakier texture.
If it sticks: Your pan was not hot enough. The oil must sizzle immediately when the cheese hits it.
Flambe safety: Never pour alcohol from the bottle. Measure into a small cup first. Remove pan from heat before adding. Keep a lid nearby.
Serve immediately: Saganaki loses its crispy-outside-gooey-inside contrast within 5 minutes of leaving the pan.