Cheese Saganaki (Greek Pan-Fried Cheese) with Pita & Salad
Golden, crispy-edged slices of Greek cheese pan-fried until soft and melty inside, finished with a squeeze of lemon. Served with warm pita and a quick tomato-cucumber salad. Opa!
Diet swaps
- Gluten-free: Use gluten-free bread, wraps or buns. Use a gluten-free flour blend (or cornstarch to thicken).
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 6 oz Kefalograviera or halloumi cheese, cut into 1/2-inch slabs
- 2 tbsp All-purpose flour
- 1 tbsp Extra-virgin olive oil
- 1 Lemon, cut into wedges
- 2 Tomatoes, chopped
- 1 Cucumber, chopped
- 1/2 tsp Dried oregano
- 2 Whole-wheat pitas
Directions
- Run the cheese slabs under cold water, then dredge lightly in flour and shake off the extra.
- Heat the oil in a nonstick skillet over medium-high heat. Fry the cheese 1 to 2 minutes per side until deep golden.
- Squeeze lemon over the hot cheese right in the pan (it will sizzle).
- Toss the tomatoes and cucumber with oregano and a pinch of salt. Serve the cheese right away with warm pita and the salad.
Calorie breakdown
Cheese 165 · pita 85 · olive oil 30 · flour 14 · tomatoes 11 · cucumber 11 · lemon 1
💡 Lighter tip: Serve it hot. Saganaki is best within a few minutes of leaving the pan, while it's still soft and stretchy.
Helpful for this recipe
Small cast iron skilletShop on Amazon →Lemon squeezerShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →