Greek Saganaki

4 to 6 servings
  • 8 (1/2-inch) slices Kasseri cheese
  • Salt
  • Freshly ground black pepper
  • 2 cups brandy
  • 1 cup flour
  • 4 tablespoons butter
  • 2 lemons, juiced
  • 8 rounds of pita bread, brushed with olive oil, grilled and quartered
  • 1 cup Kalamata olives

Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the pan, reserving 1/4 cup of the brandy and dredge in the seasoned flour, coating completely. In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice. Remove from the pan and serve with the pita bread and olives.

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    8 Reviews
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    Easy, tasty, and super fun! We will be making this a regular Sunday night treat!
    Best saganaki I've ever tasted! The trick is to use good ouzo, try the authentic Greek stuff.
    I liked the brandy aroma and the rich taste kasseri.
    Very good - not as good as authentic Greek food in Greece, but better than American Greek food. Try it!
    its good just to much lemon
    This is a very easy recipe to do. Make sure you yell out "Oopa" when you light the brandy on fire. I couldn't find Kaserri, so I used Kashkaval. This is a Bulgarian cheese that also doesn't melt when fried and has a sharper taste. It worked fine in this recipe.
    This is a great way to prepare cheese.
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    Greek Saganaki

    Recipe courtesy of Emeril Lagasse