Saganaki Greek Fried Cheese Squares Recipes

GREEK SAGANAKI

Serve this pan-fried feta cheese with slices of ripe, red tomatoes and lemon.

Provided by Elizabeth Chorley

Categories Appetizers and Snacks Cheese

Time 15m

Yield 4

Number Of Ingredients 8

Greek Saganaki image

Steps:

Slice feta into 2x3/8 inch squares, about 8 slices. In a small bowl, beat the egg with the oregano. Dip each slice of feta in egg, shake off excess, and coat in flour.
Heat olive oil in a frying pan over medium heat. Quickly cook cheese in olive oil until golden, turning once. Pat dry with paper towels.
Arrange feta on a plate with thick tomato slices, season with black pepper, and garnish with lemon wedges.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 18.5 g, Cholesterol 97 mg, Fat 20.4 g, Fiber 1.7 g, Protein 12.1 g, SaturatedFat 9.8 g, Sodium 655.5 mg, Sugar 4.9 g

Ingredients

8 ounces feta cheese
1 egg
1 teaspoon finely chopped fresh oregano
½ cup all-purpose flour
2 tablespoons olive oil
freshly ground black pepper
2 large ripe tomatoes, sliced
1 lemon, cut into wedges

FLAMING GREEK CHEESE (SAGANAKI)

This flaming cheese ritual was started by restaurateurs in Chicago, who encouraged customers to yell, 'Opa!' as the plate was being ignited. You can recreate the tradition at home in minutes, whether you'd like to spark up a little romance with an old flame on date night or just try a fast and fun cheese dish on a chilly weeknight. Serve with sliced fresh or grilled bread.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 13m

Yield 2

Number Of Ingredients 7

Flaming Greek Cheese (Saganaki) image

Steps:

Brush each side of the kasseri cheese with water. Dredge both sides in flour, making sure the surface is completely covered.
Preheat a well seasoned cast iron skillet on medium-high heat until smoking. Pour in olive oil. Carefully place the floured cheese in the hot oil. Cook until cheese begins to ooze and a golden brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more.
Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese. Light the brandy using a fireplace lighter. Now you can exclaim "Opa!" and marvel at the fire. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.

Nutrition Facts : Calories 391.2 calories, Carbohydrate 15 g, Cholesterol 61.2 mg, Fat 25.4 g, Fiber 1.8 g, Protein 16.3 g, SaturatedFat 11.2 g, Sodium 543.5 mg, Sugar 0.1 g

Ingredients

1 (4 ounce) package kasseri cheese
1 tablespoon water, or as needed
¼ cup all-purpose flour, or as needed
1 tablespoon olive oil
2 tablespoons brandy, at room temperature
½ lemon, or to taste
1 tablespoon freshly chopped Italian parsley

SAGANAKI (FRIED CHEESE) GREEK STYLE

This is wonderful to serve as an appetizer, serve lots of lemon wedges and I like crisp Pita Bread Pieces. If you cannot get the Greek cheese you may in a pinch use Italian Provolone - I had to use this because I didn't plan far enough ahead to get the good Greek Cheese. Evelyn/Athens posted a link to this recipe (off Zaar) and when I searced Recipezaar I could not find one like this. Thanks Evelyn. The recipe is simple and very good.

Provided by Bergy

Categories Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

Saganaki (fried Cheese) Greek Style image

Steps:

Cut the cheese into strips 2 " wide and 1/2" thick.
Place strips one by one under the cold water tap and coat lightly with flour, set aside until you have dredged all the strips.
Heat oil in a heavy skillet and pan fry the cheese, turn once until golden brown on both sides.
Remove dab with paper towels and serve immediately with lemon wedges.

Ingredients

1 lb kasseri cheese or 1 lb graviera cheese
flour (for dredging)
1/2 cup olive oil (or less)
2 lemons, cut into wedges

GREEK SAGANAKI

Provided by Food Network

Categories appetizer

Yield 4 to 6 servings

Number Of Ingredients 9

Greek Saganaki image

Steps:

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.

Ingredients

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