published Jul 01, 2024 Saganaki is a Greek pan seared cheese dish that will absolutely blow your mind! The coarse, crispy semolina flour coating yields a remarkable crunch — but the center is so soft and cheesy. A true best-of-both-worlds dish!  It’s usually served as an appetizer, much like spanakopita, or with an added protein to make it a full meal. I like to dress it up with a drizzle of honey, a sprinkling of sesame seeds, some oregano, and some fresh lemon juice.  I make this saganaki recipe with halloumi. This cheese is great fried — or made into fries! There are plenty of ways to enjoy this dish. You can, of course, bite into it as-is or schmere it over crusty bread. It also makes a great salad topping!

Skillet – Traditional Greek pan seared cheese should be made in a skillet, no question! 

Storing and Reheating

Store any leftovers in an airtight container for up to 5 days. Saganaki isn’t the best reheated — most fried foods aren’t — as the texture is lost once it cools. But to get as much of that texture back as possible, you can reheat it on the stovetop with a bit more olive oil or throw it into the air fryer. Love this recipe? Share it with the world on Pinterest.

Saganaki Greek Pan Seared Cheese Silk Road Recipes - 21Saganaki Greek Pan Seared Cheese Silk Road Recipes - 97Saganaki Greek Pan Seared Cheese Silk Road Recipes - 82Saganaki Greek Pan Seared Cheese Silk Road Recipes - 66Saganaki Greek Pan Seared Cheese Silk Road Recipes - 62Saganaki Greek Pan Seared Cheese Silk Road Recipes - 3Saganaki Greek Pan Seared Cheese Silk Road Recipes - 7Saganaki Greek Pan Seared Cheese Silk Road Recipes - 61Saganaki Greek Pan Seared Cheese Silk Road Recipes - 79Saganaki Greek Pan Seared Cheese Silk Road Recipes - 98Saganaki Greek Pan Seared Cheese Silk Road Recipes - 46Saganaki Greek Pan Seared Cheese Silk Road Recipes - 49