Saganaki

This appetizer recipe is on fire, quite literally. This 10-minute Saganaki recipe will transport you to a table at a Greek restaurant. Opa!

Course Appetizer

Cuisine Greek

Prep Time 10

Total Time 10

Servings servings (about 2 tablespoons each)

Calories 153kcal

Using a pastry brush, brush each side of the Kasseri cheese with water. To a shallow dish, add flour. Coat each side of the cheese with flour.
In a small cast iron skillet over medium-high heat, heat pan until it just begins to smoke, about 6 to 8 minutes. Add olive oil and 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 the cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more.
Remove skillet from heat. Drizzle brandy over the cheese. Carefully light the brandy using a fireplace lighter. Let the flames subside, drizzle lemon juice over cheese, and garnish with parsley.

Kasseri cheese: This semi-hard sheep milk cheese is popular in Greek and Turkish recipes. Salty, mild, nutty, and buttery in flavor, it's the classic Saganaki cheese. If you can't find kasseri, look for kefalotyri, gravieri, or halloumi instead.
Small cast iron skillet: I use a 5-inch Lodge skillet; any small heat-safe skillet will do.
Yield: This recipe makes four appetizer-sized, 2-tablespoon (1 ounce) servings of warm cheese.
Storage: Store leftovers covered in the refrigerator for up to 4 days.