Saganaki (Fried Greek Cheese)

Saganaki (Fried Greek Cheese)

Brian CampbellCamfam Cookery
One of our favorites when we all get together in Tarpon Springs (Florida Greek Town). First introduced to us at Hellas (Old Papas) restaurant on the Sponge Docks.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Appetizer, Side Dish
Cuisine Greek
Servings 4
Calories 151 kcal


  • 1 Cast Iron Skillet


  • 4 oz Graviera Cheese Alternatively you can use Kefalograviera, Kasseri, Kefalotyri. Monterey Jack, Provolone or young Pecorino.
  • ¼ cup flour
  • ¼ cup oil – neutral oil like Canola
  • ½ lemon


  • Warm up your small cast iron pan on medium-high heat.
  • Slice cheese in a block about 1/2 inch to 3/4 inch thick. If you cut the cheese thinner, the Saganaki will melt into the pan.
  • Place the cheese under cold water.
  • Remove from water and dredge in the flour, shaking off the excess flour. This will help the Saganaki form a nice golden crust and to hold its shape when fried.
  • Add the oil to your warm pan and heat to 325˚F. You will need less oil than you think.
  • Add the cheese and fry for a few minutes on one side, then flip over and fry on the second side. Immediately remove pan from heat and serve table side.

To Flambé

  • Pour 1/2 oz of Metaxa (Greek brandy) or Ouzo, ignite with a lighter and squeeze a wedge of lemon over the cheese.
  • Don’t forget to say, “OPA!” when lighting the alcohol vapors.


Ouzo is anise-flavored (think black licorice) – not my preference
If you can’t find Metaxa, any brandy will do.


Calories: 151kcalCarbohydrates: 8gProtein: 8gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 279mgPotassium: 41mgFiber: 1gSugar: 1gVitamin A: 218IUVitamin D: 0.2µgVitamin E: 0.1mgCalcium: 233mgIron: 1mgZinc: 1mg
Keyword Gluten Free, Greek
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