Did you try this recipe?Click here and let us know how it was! Tag @apurepalate and #apurepalate! on Instagram
Authentic Greek Saganaki Recipe
Make authentic Greek saganaki with just a few ingredients! This crispy pan-seared cheese is golden on the outside, gooey on the inside, and finished with a hint of lemon and honey.
Ingredients
- 6 oz package Kefalograviera cheese, sliced into ½ cm planks
- 2 tbsp extra virgin olive oil olive oil
- 1/2 oz ouzo or brandy (optional, for flambéing)
- 1 lemon, sliced into wedges for serving
- Honey, for drizzling (optional)
Instructions
- Heat a medium sauté pan over moderate-high heat. Add olive oil and let it shimmer.
- Carefully place the cheese slices in the pan, laying them away from your body to avoid splatter.
- Sear for 1–2 minutes, until the underside is golden brown and crisp at the edges.
- Flip gently and cook the second side for about 1 minute, watching closely to avoid burning.
- If flambéing, remove the pan from heat and add the ouzo or brandy. Return the pan to the burner and let the alcohol ignite naturally. If needed, use a long lighter. The flame will rise and quickly burn off.
- Transfer the cheese to a plate. Serve immediately with lemon wedges and, optionally, a drizzle of honey.
Notes
Best Cheese: Kefalograviera yields the crispiest crust and softest center without requiring flour. For softer cheeses like Kasseri or Halloumi, lightly dust with flour before searing to absorb moisture and prevent splattering.
Oil Temperature: Wait for the oil to shimmer before adding cheese. If it's too cool, the cheese may absorb it; if it's too hot, it may scorch.
Safety Tip: Always flambé off heat and never pour alcohol directly from the bottle.
Serving: Saganaki is best served sizzling—don’t let it sit long before enjoying.
Nutrition
Calories: 380kcalCarbohydrates: 5gProtein: 16gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 39mgSodium: 314mgPotassium: 97mgFiber: 2gSugar: 2gVitamin A: 890IUVitamin C: 29mgCalcium: 133mgIron: 2mg