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Greek

Saganaki

A single slab of Greek kefalograviera floured and fried in a little olive oil until it forms a crisp golden crust over a soft, stretchy middle, finished with a hard squeeze of lemon and cracked pepper. It is served straight from the pan, in the small two-handled frying pan (sagani) that gives it its name.

SnacksSidesVegetarianUnder 30 min
11 min6 prep · 5 cookEasy502 kcalper serving
Saganaki

Method

  1. Take 150 g of kefalograviera from the fridge and cut it into a single slab roughly 1.5 cm thick and about the size of your palm. Thinner than this and it melts before the crust sets; thicker and the centre stays cold.
  2. Dip the slab in a bowl of cold water for 2-3 seconds and shake off the excess. Spread 2 tbsp of plain flour on a plate and press the wet cheese into it, coating both faces and all four edges so no bare cheese shows. Pat off the loose flour.
  3. Heat 1 tbsp of olive oil in a small heavy frying pan (a sagani, or any 16-18 cm pan) over medium-high heat until it shimmers and a pinch of flour sizzles on contact. The pan must be properly hot before the cheese goes in.

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Per serving

502kcal
17gprotein
25gcarbs
38gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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