Saganaki is a delicious traditional Greek fried cheese meze. A golden crust reveals warm melted cheese. Our saganaki is paired with an optional spicy red pepper tomato chutney for an irresistible treat.
*This recipe is updated from the original, published in November 2021. It has new photos, updated ingredients, and a better 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 this recipe sings
Here is what you need
- The right cheese. For our recipe, you need kefalotyri cheese or graviera (Greek gruyere). Kefalotyri is similar to pecorino romano, a hard salty cheese mainly used grated over pasta. Cut it into thin slices, about one 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 and soften on the inside. 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 little 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.
How to make saganaki
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. 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.
Side dishes for cheese saganaki
Cheese saganaki is a must-order appetizer in Greece. It is always served tapas style with other appetizers. Try it with:
Saganaki fyi
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 tomato sauce. Mussels saganaki are similarly cooked.
There is a flaming version of saganaki exclusive to North American restaurants. The fried cheese is flambéed at the table and the flames are put out with lemon juice. This originated in 1968 at the Parthenon restaurant in Chicago’s Greektown.
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Saganaki-Greek Fried Cheese
Equipment
- frying pan
Ingredients
- ½ lb kefalotyri cheese or pecorino romano cut in ⅓ inch thick pieces
- ½ cup all-purpose flour
- ¼ 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. 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:- 1¼ cups white wine vinegar
- 1¼ cups brown sugar
- 2 tablespoons molasses
- 2 bell peppers diced. Can be red, orange, or yellow.
- 1½ 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.
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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.
-
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.
-
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
This saganaki is great! My first time making it. You can’t go wrong with melty, cheesy goodness. Skipped the tomato chutney, I tried it with mango chutney I already had and it tasted delish.
Thank you, Amanda! I am addicted to melting cheese! x
For the new years, me and my husband always go to my in-laws house. We all bring an appetizer and we just eat appetizers until midnight. This looks like the perfect thing to bring this year, thanks so much for the recipe!! 🙂
I hope you all like it, Cathleen! x Jenny
*serve with arugula and a couple of glasses of wine 🙂
All the necessary “accoutrements”!
You had me at fried cheese and the chutney sealed the deal! It wasn’t so complicated to make and tasted great over a bed of salad greens. Thank you Jenny.
Thank you so much, Tammy! Happy Thanksgiving! x
I made this recipe yesterday and it came out amazing! So easy to make and I loved the flavors!
Thank you so much, Veronika! Happy Thanksgiving! x
This was the first time I had served it, but it was a hit. Everyone loved it. The chutney was perfect! I’ll be making this again.
Thank you so much, Michele! x Happy Thanksgiving!
Thank you so much, Aya! Happy Thanksgiving! x
I know right? Melty yummy cheese is my weak spot! Thank you so much, Liz! Happy Thanksgiving! x