Greek Saganaki Cheese Delight (Printer View)

Classic Greek fried saganaki cheese, crisped and seasoned with oregano, served with fresh lemon wedges.

# Components:

→ Cheese

01 - 7 oz firm Greek cheese (kasseri, kefalotyri, or halloumi), sliced into 0.4 inch thick pieces

→ Coating

02 - 2 tbsp all-purpose flour or gluten-free flour

→ Frying

03 - 2 tbsp olive oil

→ To Serve

04 - 1 lemon, cut into wedges
05 - 1/2 tsp dried oregano
06 - Freshly ground black pepper, to taste

# Method steps:

01 - Pat the cheese slices dry using paper towels.
02 - Lightly dredge each cheese slice in flour, shaking off any excess.
03 - Warm olive oil in a non-stick skillet over medium-high heat.
04 - Fry cheese slices for 1 to 2 minutes per side until golden and crisp.
05 - Remove fried cheese from skillet and briefly drain on paper towels.
06 - Arrange cheese on a serving plate, sprinkle with oregano and black pepper, and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It takes ten minutes total and tastes like you actually tried, which is the best kitchen magic.
  • Crispy outside, warm and slightly gooey inside—the textural contrast is addictive.
  • Works as an appetizer, a snack, or even tossed into a salad if you're feeling creative.
02 -
  • Cold cheese will never crisp properly—take it out of the fridge at least five minutes before cooking so the outside crisps while the inside stays soft.
  • The pan's heat is everything; too low and the cheese leaks out before it seals, too high and the outside burns before the inside melts.
03 -
  • Let the lemon juice pool on the warm cheese for a few seconds before eating so the flavors marry.
  • A non-stick skillet is worth its weight here because you'll get perfect color without sticking, but a well-seasoned cast iron works too if that's what you have.
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