Greek Saganaki

Greek Saganaki

  • 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
  • Salt
  • 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


  1. 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.
  2. Place the flour in a shallow bowl and sprinkle with salt and pepper.
  3. Take the cheese out of the dish and dredge in the flour, evenly coating.
  4. 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.
  5. 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.


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