‘Saganaki’ refers to various Greek appetizers, which are prepared in a small, two handled heavy bottomed frying pan, itself called a saganaki or sagani. The most common traditional Greek recipes cooked in that kind of pan include mussels saganaki and shrimp saganaki, but the most popular the one that everyone associates to the word saganaki is this simple and delicious fried cheese appetizer or cheese saganaki recipe.

Cheese Saganaki can also be confusing, as you can use many types of cheese, despite many people just assuming that saganaki is indeed saganaki cheese!!  Confused!?  In fact, saganaki can be made using haloumi, graviera, kefalograviera, kasseri, kefalotyri, manouri or as a worst case Pecorino Sardo; but this recipe calls for Vlahotiri cheese, that’s a hard, sheep’s milk cheese with a tangy flavour, and in my opinion the best one to use. 

Serve saganaki cheese as an appetizer or as part of a meal made up of a variety of mezethes or appetizers. Saganaki also goes well with wine, ouzo, olives, vegetable mezethes, tomatoes, and crusty bread.  Check out my recipe below.

Saganaki

  • 1 slice Vlahotiri cheese (per person) about a cm thick
  • 1 tbsp Olympian Farina Plain flour
  • 2 tbsp Olive Oil
  • 1 slice Lemon

  1. Wet the slice of cheese in water and put it in the flour. Shake to remove the excess flour.

  2. In a pan (if you don’t have a saganaki use a frying pan) heat the oil over medium heat.

  3. Carefully place the cheese in the pan for 2 minutes or until it is golden brown. Turn the cheese around to fry the other side the same way.

  4. When ready, serve it hot with a slice of lemon. Some people also drizzle balsamic vinegar on top too.