Greek Saganaki Cheese Delight (Printable)

Golden fried Greek cheese, brightened with lemon and oregano for a savory starter.

# What You Need:

→ Cheese

01 - 7 oz firm Greek cheese (kasseri, kefalotyri, or halloumi), sliced 0.4 inch thick

→ Coating

02 - 2 tbsp all-purpose flour or gluten-free flour

→ Frying

03 - 2 tbsp olive oil

→ To Serve

04 - 1 lemon, cut into wedges
05 - 1/2 tsp dried oregano
06 - Freshly ground black pepper, to taste

# How-To:

01 - Pat cheese slices dry using paper towels to remove excess moisture.
02 - Lightly dredge each slice in flour and shake off any surplus.
03 - Warm olive oil in a non-stick skillet over medium-high heat.
04 - Add cheese slices and fry each side for 1 to 2 minutes until golden and crisp.
05 - Remove cheese from skillet and briefly drain on paper towels.
06 - Transfer to serving plate, sprinkle with oregano and black pepper, and serve immediately with lemon wedges for squeezing.

# Expert Advice:

01 -
  • It takes less time than waiting for delivery and tastes like you flew to Athens.
  • The crispy edges and gooey center hit every texture craving at once.
  • Its one of those dishes that feels fancy but requires almost no skill.
  • Lemon and oregano make it bright enough to eat before dinner without feeling heavy.
02 -
  • Don't skip drying the cheese—moisture is the enemy of a crispy crust.
  • Fry over medium-high heat, not high, or the outside will char before the inside softens.
  • Serve immediately—saganaki waits for no one and gets rubbery as it cools.
  • Use a non-stick pan or the cheese will weld itself to the surface and you'll be scraping for days.
03 -
  • Chill the cheese in the freezer for 10 minutes before frying—it helps it hold its shape and stay gooey inside.
  • If you don't have a non-stick pan, use a well-seasoned cast iron and don't move the cheese until it releases naturally.
  • Squeeze the lemon over the cheese while it's still in the pan for an extra sizzle and show.
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