- Prep: 2 hr
- Cook Time: 4 min
- Total: 2 hr 4 min
- Serving: 8 slices
Saganki is Greek cheese, fried in butter or olive oil and then doused in fresh lemon juice. Considered a typical Greek “mezes,” or “small dish,” serve the saganaki hot from the pan and enjoy with a bottle of Shiraz in the company of good friends.
- 8 (1/2-inch) slices Kasseri cheese
- Freshly ground black pepper
- 2 cups brandy
- 1 cup flour
- 4 tablespoons butter
- 2 lemons, juiced
- 8 rounds of pita bread, brushed with olive oil, sprinkled with oregano and grilled
- 1 cup Kalamata olives
- Sprinkle the cheese slices with salt and pepper and then place in a shallow dish with the brandy. Cover the dish and marinate in the refrigerator for at least 2 hours.
- Place the flour in a shallow bowl and sprinkle with salt and pepper.
- Take the cheese out of the dish and dredge in the flour, evenly coating.
- Heat the butter in a large sauté pan over medium-high heat and add the cheese. Fry the cheese for 2 minutes on each side until golden brown.
- Remove the cheese from the pan and place on a serving plate. Pour the lemon juice over the cheese and serve with the kalamata olives and pita bread.