Saganaki is one of the most irresistible Greek appetizers. The crispy, golden-fried cheese, oozing with flavor, is a true mezze star that youโll find in tavernas all over Greece. With just a handful of ingredients and a few minutes of cooking, you can bring this iconic dish to your table. Perfect as part of a mezze spread or alongside a glass of crisp white wine or ouzo, this recipe shows you how to make saganaki at home with authentic results.
*This recipe is updated from the original, published in November 2021. It features new photos, updated ingredients, and an improved cooking method.
If you’re a fan of our delicious Saganaki, you’re in for a treat with our Baked Feta with Honey, Shrimp Saganaki, and Feta Grilled Cheese with Thyme!

Why you will love saganaki
Here is what you need

- The right cheese. For our recipe, you will need kefalotyri cheese or graviera (a Greek gruyรจre). Kefalotyri is similar to pecorino romano, a hard, salty cheese mainly used grated over pasta. Cut it into thin slices, approximately 1 cm (one-third of an inch) thick.
- “Squeaky” cheeses, such as formaela (comes in a round tube, shown above), talagani, mastelo and halloumi, are ideal for saganaki. Due to their elastic texture, they do not dissolve in the pan. They only melt on the outside, while the inside remains soft. However, they should be eaten immediately because as they cool, they harden. Cut them into relatively thick slices, about 2 cm thick, and place them in a non-stick pan with a bit of oil or bake in the oven in a saganaki dish. Once they are golden on the bottom side, turn them over on the other side.
- For frying. You need flour and olive oil. You may use canola oil or your go-to vegetable oil instead.
- For serving. Traditionally, saganaki cheese is served with lemon wedges for a light drizzle of lemon juice. It can also be served next to sweet chutneys and jams that complement it wonderfully. In the recipe card, you will find a recipe for a tomato pepper chutney perfect for fried cheese.
Saganaki FAQ
In Greece, the frying pan was called teganon or saganon. This metal or clay utensil was used to fry the cheese. That’s how the melted cheese, saganaki, took its name.
Yes, there is! Shrimp saganaki is divine, and it is feta-based in a lovely tomatoย sauce. Mussels saganaki are similarly cooked.
Pan-frying gives the signature golden crust, but you can bake at 425ยฐF (220ยฐC) until crisp, about 10โ12 minutes.
Yes. Coat the cheese in gluten-free flour or cornstarch.
There is a flaming version of saganaki exclusive to North American restaurants. The fried cheese isย flambรฉed at the table and the flames are put out with lemonย juice. This originated in 1968 at the Parthenon restaurant inย Chicago’sย Greektown.
How to make saganaki

Step 1. Fill a shallow bowl that fits the cheese slices with water. Put about half a cup of flour in a similar bowl.
Dip each piece of cheese into the bowl of water, then shake off the excess.

Step 2.Next, dip the cheese into the flour, coat all sides, and then shake off the excess.

Step 3. Place a frying pan over medium to high heat. Add about a third of an inch of olive oil.
Fry the cheese evenly on all sides…

…until it gets golden for about 1 minute per side.

How to serve cheese saganaki
- Serve hot, straight from the pan, with lemon wedges.
- Pair with crusty peasant bread to scoop up the melted edges.
- Add to a Greek mezze platter alongside cool tzatziki dip, melitzanosalata, marinated olives, and grilled pita bread.
- Enjoy with a glass of chilled white wine or ouzo for the true Greek taverna experience.
Storage and reheating
- Saganaki is best eaten immediately while hot and gooey. If you have leftovers:
- Storage: Keep in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat in a skillet over medium heat until warmed through and crisp again. Avoid the microwave, as it makes the cheese rubbery.
More Greek appetizers


Saganaki-Greek Fried Cheese
Equipment
- frying pan
Ingredients
- ยฝ lb kefalotyri cheese or pecorino romano cut in โ inch thick pieces
- ยฝ cup all-purpose flour
- ยผ cup olive oil or a neutral vegetable oil
- lemon wedges for serving
Instructions
- Fill a shallow bowl that fits the cheese slices with water. Put about half a cup of flour in a similar bowl.
- Dip each piece of cheese into the bowl of water, then shake off the excess.
- Next, dip the cheese into the flour, coat all sides, and then shake off the excess.
- Place a frying pan over medium to high heat.ย Add the olive oil. When the olive oil is hot but not boiling, fry the cheese evenly on all sides until it turns golden for about 1 minute per side.
- Serve the fried cheese with lemon wedges to go around the table. If you like, add a bowl with our tomato pepper chutney (recipe in notes) or your favorite chutney or jam.
Notes
Tomato Pepper Chutney recipe
You need:- 1ยผ cups white wine vinegar
- 1ยผ cups brown sugar
- 2 tablespoons molasses
- 2 bell peppers diced. Can be red, orange, or yellow.
- 1ยฝ cups tomatoes diced
- 2 habanero peppers seeded and diced fine (removing seeds reduces heat)
- 1 sweet onion medium size, peeled and diced
- 2 teaspoons fresh ginger minced
- 1 teaspoon cumin
- 1 teaspoon ground cloves
- 2 teaspoons rum optional
-
Dice the tomatoes, bell peppers, and sweet onion.
-
Place the diced bell peppers, tomatoes, habanero peppers, and onion in a large pot. Add the minced ginger, cumin, ground cloves, stir gently to combine.
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Bring to a boil over medium-high heat. After it has come to a boil, put the lid on but keep it ajar with a few inches of opening for the steam to escape. Allow it to boil quite rapidly for about 30 minutes. Don’t stir.
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After 30 minutes, add the molasses and rum, and stir to combine. Let chutney boil uncovered for 5 to 15 minutes, or as long as the liquid has reduced to the desired level. Remove from heat and set aside to cool.
Nutrition
