Recipes

GREEK SAGANAKI
  • Ingredients
  • 12 pitted Kalamata olives
  • 2 lemons
  • 1-1/2 pounds Greek Kefalotyri or Italian
  • Fontinella cheese
  • 2 cups water
  • 1 cup flour
  • 3/4 cup olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground pepper
Directions
  1. Cut olives into slivers and set aside
  2. Juice one lemon and cut the second lemon into 6 wedges
  3. Using the cheese knife, cut the cheese into 1/2-inch thick slices
  4. Place cheese slices in water
  5. Place flour on a plate and heat olive oil in a large nonstick skillet until hot
  6. Remove cheese from water and dredge in flour
  7. Add to oil and fry in a single layer until golden and crusty, turning with a fork, about 1 to 2 minutes per side
  8. The cheese should be soft but not melting
  9. Transfer cheese to a platter and drizzle with lemon juice
  10. Sprinkle with oregano and pepper and serve with lemon wedges.


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