Step 1 of 4
Saganaki
Cut the cheese into slabs about 1.5 cm thick. Thinner and they melt through before the crust forms; thicker and the middle stays hard.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Saganaki take?
20 min all in — 5 min prep, 5 min cook, 10 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
Kefalograviera → Kefalotyri, kasseri or halloumi. Kefalotyri is saltier and needs extra lemon. Kasseri is milder and softens faster, so fry it a little less. Halloumi holds its shape best but is squeakier and milder.
What should I watch for?
Wet cheese spits in hot oil. Pat off any drips before it goes in, and stand back as you lay it down.
Any tips from this recipe?
It is only good for the first few minutes, while it is still soft. Cook it when people are already sitting down. Use a pan just big enough for the cheese, so the oil stays deep enough to crust the sides.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.