Greek Saganaki Cheese Delight (Printable)

Crispy fried Greek cheese flavored with oregano and lemon, perfect for a savory snack.

# What You'll Need:

→ Cheese

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

→ For Coating

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

→ For 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

# Directions:

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

# Expert Advice:

01 -
  • Ready in 10 minutes flat, which means you can actually make this on a Tuesday night without planning.
  • That contrast between the crispy, salty exterior and the warm, creamy cheese inside is genuinely addictive.
  • It feels fancy enough to serve guests but honest enough to eat straight from the pan with your family.
02 -
  • Temperature matters more than time—if your oil isn't hot enough, the cheese leaks everywhere and you end up with a sad, greasy puddle instead of a crispy treasure.
  • Non-stick is your friend here; a regular pan will stick no matter how much oil you use, and you'll spend the whole time wrestling with a spatula instead of enjoying the process.
03 -
  • Keep your paper towels within arm's reach of the stove—the moment the cheese is done, it needs to go from pan to towels to plate in rapid succession, and fumbling around wastes those crucial minutes when it's at peak crispiness.
  • If you're cooking for a crowd, set up an assembly line: dried cheese on one side, flour plate in the middle, hot pan on one end, and serving plate on the other. This way you can keep a steady rhythm going instead of cooking one piece at a time.
Go Back