Greek Saganaki

  • Level: Intermediate
  • Total: 2 hr 10 min
  • Prep: 5 min
  • Inactive: 2 hr
  • Cook: 5 min
  • Yield: 4 to 6 servings
Save Recipe

Ingredients

1 cup kalamata olives

8 (1/2-inch) slices kasseri cheese (about 1 1/2 ounces each)

Salt

Freshly ground black pepper

2 cups brandy, or enough to cover cheese slices

1 cup all-purpose flour

4 tablespoons butter

3 to 4 tablespoons lemon juice

4 rounds of pita bread, brushed with olive oil, grilled and quartered

Directions

  1. 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 dish, reserving 1/4 cup of the brandy, and dredge in the seasoned flour, coating completely.
  2. 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, to taste. Remove from the pan and serve with the pita bread and olives.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Greek Saganaki

Greek Salad with Saganaki

Fried Cheese: Saganaki

Greek Nachos

Greek Platter

Greek Roll

Greek Meatballs

Greek Gazpacho