Greek Food Meze
Saganaki: Greek Pan-Fried Cheese Recipe
A slab of Greek cheese, dusted in flour and fried in olive oil until golden outside and soft inside. Finished with lemon.
Serves
4
Calories
320 kcal
Cuisine
Greek
On this page: What is it · History · What you need · Step by step · Serving & storage · Recipe card
Saganaki is Greek fried cheese: a thick slab of hard cheese, dusted in flour and fried in olive oil until it has a golden crust and a soft, stretchy centre. A squeeze of lemon goes over the top and it goes straight to the table, still sizzling.
For us, saganaki was a must-eat in Greece. Whenever it was on the menu, we ordered it. Salty, crisp, hot cheese with lemon and bread is hard to beat.
At home it takes under ten minutes. The secret is choosing the right cheese and getting the pan properly hot.
What Is It?
Saganaki (σαγανάκι) is named after the sagani, the small, shallow, two-handled frying pan it is traditionally cooked and served in. The word is used for several dishes cooked in that pan, including shrimp saganaki, but on its own it usually means fried cheese.
The cheese needs to be firm with a high melting point so it softens without collapsing. The classic choices are kefalograviera, graviera, kefalotyri or kasseri.
The cheese is dipped in water, coated in flour and fried in a little olive oil. Lemon is squeezed over at the table to cut through the richness.
A Little History
Frying cheese in a small pan is an old, simple Greek way of turning a piece of hard cheese into a hot meze, and saganaki has been a taverna standard for generations.
The flaming version, doused in brandy and set alight at the table with a shout of ‘opa!’, is widely credited to a Greek restaurant in Chicago’s Greektown in the 1960s. It is a showpiece for visitors rather than the everyday Greek way.
In Greece it is usually served plain with lemon and bread, as part of a spread of meze to share.
At a glance
Serves
4
Calories
320 kcal
Protein
16 g
Course
Meze, Starter
Why it works
01 On the table in under 10 minutes
02 Crisp golden crust, soft melting centre
03 Only four ingredients
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What You Need
Exact amounts are in the recipe card
For the Cheese
- kefalograviera, one slab, about 1.5 cm thick, or graviera, kefalotyri or kasseri
- plain flour
- cold water, for dipping
To Fry and Serve
- olive oil
- lemon, cut into wedges
- black pepper, freshly ground
- dried oregano, optional
Step-by-Step Instructions
Have everything ready before you start. The cheese cooks in about four minutes and should be eaten straight away.
1. Prepare the cheese
Pat the cheese dry. If it is in one large piece, cut it into slabs about 1.5 cm thick. Thinner slices melt before they brown.
Tip: Halloumi works as a swap. It holds its shape well but is milder and squeakier than Greek cheeses.
2. Coat in flour
Dip the cheese quickly in cold water, then press it into the flour on all sides and shake off the excess. The thin, damp layer of flour is what forms the crust.
3. Fry until golden
Heat the oil in a small frying pan over medium-high heat until it shimmers. Fry the cheese for 1 1/2 to 2 minutes per side until deep golden. Turn it carefully once.
Tip: Don’t move the cheese while the first side is browning. The crust needs a moment to set before it releases from the pan.
4. Finish and serve
Lift the cheese onto a warm plate or serve it in the pan. Squeeze over the lemon, add black pepper and oregano, and eat immediately with bread.
Serving & Storage
Serving
Serve saganaki the moment it leaves the pan, with lemon wedges and bread to mop up the oil. It works best as part of a meze spread with Greek salad, tzatziki and olives.
A drizzle of honey and a few sesame seeds is a popular modern twist that works well with salty cheese.
Storing Leftovers
Saganaki is best eaten hot and fresh. Once it cools it firms up and loses its melting centre.
| Fried saganaki | eat straight away |
| Uncooked cheese, wrapped | 1 to 2 weeks in the fridge |
| Freezer | not recommended |
If you need to, reheat leftovers briefly in a dry pan, but it will never be as good as fresh.
Saganaki (Greek Fried Cheese)
Equipment
- Small heavy frying pan or sagani
- Shallow dish
- Fish slice or spatula
Ingredients
Cheese
- 250 g kefalograviera one slab, about 1.5 cm thick, or graviera, kefalotyri or kasseri
- 3 tbsp plain flour
- cold water for dipping
To Fry and Serve
- 3 tbsp olive oil
- 1/2 lemon cut into wedges
- black pepper freshly ground
- 1/4 tsp dried oregano optional
Instructions
- Pat the cheese dry. If it is in one large piece, cut it into slabs about 1.5 cm thick. Thinner slices melt before they brown.
- Dip the cheese quickly in cold water, then press it into the flour on all sides and shake off the excess. The thin, damp layer of flour is what forms the crust.
- Heat the oil in a small frying pan over medium-high heat until it shimmers. Fry the cheese for 1 1/2 to 2 minutes per side until deep golden. Turn it carefully once.
- Lift the cheese onto a warm plate or serve it in the pan. Squeeze over the lemon, add black pepper and oregano, and eat immediately with bread.
Made this saganaki?
Rate it with the stars in the recipe card and tell us in the comments which cheese you used. We’re always curious which one works best in your kitchen.
Products we use
Our kitchen kit for this recipe
T-fal Stainless Steel Cookware Set (11-piece)
View in shopMore to cook
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