Greek Saganaki Cheese Appetizer

# The Ingredients You'll Need:

01 - 7 oz firm Greek cheese (kasseri, kefalotyri, halloumi), sliced 0.4 inch thick

02 - 2 tbsp all-purpose flour or gluten-free flour

03 - 2 tbsp olive oil

04 - 1 lemon, cut into wedges

05 - 1/2 tsp dried oregano

06 - Freshly ground black pepper, to taste

01 - Pat cheese slices dry using paper towels to remove excess moisture.

02 - Lightly dredge each slice in flour, shaking off any surplus.

03 - Warm olive oil in a non-stick skillet over medium-high heat until shimmering.

04 - Fry cheese slices for 1 to 2 minutes per side until golden brown and crisp.

05 - Remove slices from skillet and briefly drain on paper towels.

06 - Arrange cheese on a serving plate, sprinkle with oregano and black pepper, and serve immediately with lemon wedges.

01 -

It's done in under ten minutes but tastes like you've been cooking all day.
The outside gets impossibly crispy while the inside stays warm and slightly melty, creating this textural surprise that keeps you reaching for another piece.
There's something deeply satisfying about such an elegant dish requiring just four basic ingredients.

02 -

The pan temperature is everything—too low and you get a rubbery mess, too high and the outside chars before the cheese melts, so medium-high is your reliable friend here.
Serve these the instant they're done because they only stay in that magical crispy-warm state for a minute or two before they cool and the texture shifts entirely.

03 -

If the oil starts smoking, it's too hot—pull the pan off the heat for 30 seconds and it'll come back to perfect frying temperature.
Use a non-stick skillet and you'll be amazed how little oil you actually need and how cleanly everything slides around.