Saganaki refers to various Greek dishes prepared in a small frying pan called a 'saganaki'. Saganaki cheese is one of the most popular appetisers cooked in this way. There are various types of cheese that can be used Kefalograevria is one of the most popular - fried and eaten hot while it is still soft it is a real treat!





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2 egg whites

1 cup water 

500gm Saganaki cheese, (Kafalograviera is a good choice), cut in triangles
1 cup plain flour
2 tbsp olive oil

lemon wedges, oregano and parsley, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Combine egg whites and water in a bowl and mix lightly.

Dip slices of saganaki cheese into the egg-white mix and dust with plain flour. Repeat.

Heat olive oil in a frying pan.

Place the cheese slices into the hot oil and turn them over intermittently.

Add more olive oil if the cheese starts to stick to the frying pan.

Cook until the cheese goes a little bit soft and turns golden-brown. Serve immediately with lemon wedges, oregano and parsley.