Saganaki Recipe: Greek Cheese Fried in Bread Crumbs
Saganaki is a traditional Greek cheese appetizer that’s been around since the Byzantine period. It’s made with puréed cheese and cream, fried in butter until golden brown, and then doused in ouzo (or another spirit) before serving.
The dish has become a favorite at many restaurants and homes across the country, but it’s also easy to make at home!
What is Saganaki
Saganaki is a popular Greek dish. It’s prepared in a frying pan and served with lemon juice, pepper and a side of bread. The most common types of cheese used in Saganaki are Kasseri, kefalotyri or graviera but other similar cheeses can also be used.
Saganaki is usually eaten as an appetizer before the main course or as part of an appetizer platter along with other popular Greek dishes like dolmades, tzatziki, marinated octopus and spanakopita.
Ingredients
The ingredients for Saganaki are simple and relatively inexpensive. You’ll need:
- Kalamata olives, pitted and halved (about 1 cup)
- Greek feta cheese, sliced into thin rounds (about 8 ounces)
- Eggs, beaten with a fork in a small bowl or measuring cup until mixed well but not frothy. If you’re using an electric mixer, set it to low speed so the eggs don’t whip up too much air in them. When whisking by hand, aim for a light foam rather than an actual whipped egg. The white part of raw egg is what makes this dish special; the yolk adds flavor but isn’t necessary if you can’t find it at your local grocer’s or farmer’s market. In fact, many people omit using raw egg altogether when preparing this dish due to health concerns—but remember that moderation is key!
Instructions
Preheat a cast iron skillet over medium-high heat. Add butter and cook until it foams. Add the cheese, spreading it out evenly across the surface of the pan like a pancake. Cook until browned and bubbly on one side, about 3 minutes; then flip with spatula to brown other side for an additional 2 minutes or so. Remove from heat immediately and serve immediately or transfer to an oven safe dish for baking in a 375°F oven until hot, about 10 minutes (this is not necessary but will make your Saganaki really melty).
Cooking Notes
Cooking time depends on the amount of cheese you’re using and how hot your pan is. If you have a large piece of cheese, then it will take longer to cook than if you were using a small piece. You should also consider whether or not the cheese is sliced or shredded, as that can affect cooking time as well.
When you are cooking Saganaki, keep an eye on it while it browns until it turns golden brown in color and then begins to bubble slightly around the edges. This can take anywhere from 1-2 minutes per side depending upon how thick your pieces are and how hot your pan/skillet is preheated (for instance, I use a nonstick skillet). Don’t rush this process! If there’s any moisture left after browning, remove from heat immediately so that there isn’t any risk of burning yourself when adding more oil for extra crispiness (which I highly recommend doing).
Saganaki is best to serve with
- Greek wine: Traditionally, saganaki is served with a strong-tasting wine like retsina or ouzo. Retsina is especially good because it stands up to the cheese’s saltiness and adds its own flavor to the dish.
- Olive oil: Use extra virgin olive oil in your cooking, too—not only is it great for pan-searing, but also for dipping bread into!
- Salt and pepper: A dash of black pepper has been added here for good measure, but feel free to experiment with other herbs and spices (cinnamon sticks make an interesting addition that works well with feta).
If making saganaki for a group of people who are not used to eating spicy foods at all, omit adding any pepper at all. You can always add more salt if needed later on though—just remember this when serving everyone else first so they don’t get jealous!
Add-ins and Variations
Here, we’ve listed a few ways to fancy up your Saganaki.
- Lemon wedges: A squeeze of lemon juice is traditional and pairs well with the cheese’s salty kick.
- Fresh parsley: If you have some fresh parsley in the fridge, chop or tear a bit and sprinkle it over your Saganaki before serving. It adds a nice pop of color too!
Storing
The best way to store this dish is in the refrigerator, preferably with a lid or plastic wrap. Ideally, it should be eaten within three days of preparation. You can also freeze this item for up to two months as long as it’s tightly wrapped and thawed completely before cooking (this applies to both boiled and fried saganaki). A good Saganaki is a thick, salty and creamy cheese that can be served as an appetizer or main course.
