- 10 oz kefalotiri cheese, cut into 1/4 inch slices
- All-purpose flour for dredging
- 2 tbsp olive oil
- 1 lemon, cut into quarters
Saganaki is a two-handled shallow skillet much used in the Greek kitchen.
It is a useful pan that can be used to fry dishes before finishing them off in the oven.
When “Saganaki” style dishes appear on menus, it usually means that either shrimp or mussels are cooked with tomato sauce and feta cheese.
Dredge the cheese slices in the flour. Heat the oilve oil in a skillet over medium heat and saute the cheese slices on both sides until browned. Squeeze lemon juice over the cheese in the skillet and serve immediately. Or, remove to a plate and serve with lemon wedges on the side.
Servings – 4 to 6