My Saganaki

READY IN: 8mins
Recipe by Lori 13

GOOOOD cheese!

Top Review by bluemoon downunder

Love saganaki; l-o-v-e-d Lori 13’s saganaki! Sensational! The only change I made – a really minor change – was to soak the kesseri cheese in ouzo rather than rinsing it with water (a tip I picked up from another Zaar recipe). Easy to follow instructions, and the friend I shared this with and I l-o-v-e-d the oregano, lemon, kalamata olives and tomatoes with the saganaki: a great combination of flavours. We enjoyed it with warm crusty rolls instead of the pita bread. Make sure you only use flavoursome tomatoes! I made this recipe for Pick a Chef 2006. Thank you, Lori, for another fabulous recipe which I look forward to making again!

Ingredients Nutrition


  1. Rinse cheese under cold water. While wet, dredge in flour to coat.
  2. Heat oil in a large skillet until very hot.
  3. Add cheese. Cook 1 minute each side.
  4. Add Ouzo. Ignite.
  5. When flame subsides, tranfer to plates.
  6. Top with oregano. Serve with lemon, olives, tomatoes and pita.

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