Greek Saganaki Cheese Delight (Printable)

Crispy fried saganaki cheese with a hint of oregano and fresh lemon wedges.

# What You'll Need:

→ Cheese

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

→ For Coating

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

→ For Frying

03 - 2 tablespoons olive oil

→ To Serve

04 - 1 lemon, cut into wedges
05 - 0.5 teaspoon dried oregano
06 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Pat the cheese slices dry using paper towels.
02 - Lightly dredge each cheese slice in flour, shaking off any excess.
03 - Warm olive oil in a non-stick skillet over medium-high heat.
04 - Add cheese slices to the skillet and fry for 1 to 2 minutes on each side until golden brown and crisp.
05 - Remove the fried cheese and drain briefly on paper towels. Transfer to a serving plate and sprinkle with dried oregano and freshly ground black pepper.
06 - Serve immediately with lemon wedges to squeeze over the hot cheese.

# Expert Tips:

01 -
  • It's ready in 10 minutes flat, making it perfect for unexpected guests or when you need something special without the fuss.
  • The contrast of the crispy, golden exterior with the creamy melted center is genuinely addictive.
  • It tastes elegant and restaurant-quality, but honestly requires less skill than most appetizers.
02 -
  • Slice your cheese before you start cooking because once the oil is hot, everything moves fast—you won't have time to prep.
  • The flour coating doesn't need to be heavy; it's just there to help the cheese brown, not to create a breaded effect.
  • Fresh lemon juice squeezed directly over the hot cheese is transformative—the warmth releases the citrus oils and prevents the richness from feeling heavy.
03 -
  • Don't crowd the pan—fry the cheese in batches if needed so each piece gets golden heat rather than steam from overcrowding.
  • If the oil isn't hot enough, the flour will absorb oil and turn greasy instead of crisp, so take a moment to let it truly heat before adding the cheese.
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