Saganaki

🔥 Prep

• Slice the 200g Kefalograviera cheese into 1‑cm thick wedges.
• Pat the cheese wedges dry with paper towel.
• Place the 2 tbsp flour in a shallow dish and lightly dredge each cheese wedge, shaking off excess.
• Cut the 1 lemon into wedges for serving.

🔥 Cook

• 1. Heat the 2 tbsp olive oil in a non‑stick skillet over medium-high heat until shimmering.
• 2. Add the floured cheese wedges to the pan in a single layer, do not overcrowd.
• 3. Fry the cheese for 1‑2 minutes per side, or until golden brown and crisp.
• 4. Using a spatula, carefully flip the wedges and continue frying for another 1‑2 minutes.
• 5. Transfer the fried cheese to a plate lined with paper towel to drain excess oil.
• 6. Immediately squeeze fresh lemon juice from the lemon wedges over the hot cheese.

🔥 Serve

• Arrange the saganaki on a serving platter with lemon wedges on the side.
• Garnish with a sprinkle of freshly ground black pepper or dried oregano if desired.
• Serve hot as an appetizer with warm pita bread or crusty Greek village bread.
• Pair with a glass of ouzo or a crisp white wine for a traditional experience.