• Cheese suitable for saganaki (kefalotyri or hard kasseri), TREIS VOSKOI
  • All-purpose flour, RIVERCOTE
  • Olive oil, ARCHAIKA
  • Lemon for serving



  1. Slice the cheese into pieces 1.5 cm thick (the thickness of the palm of your hand).
  2. Put flour into a dish and cold water into a bowl.
  3. Dip the cheese pieces first into the water and then cover them thoroughly with the flour.
  4. Heat the olive oil in a shallow frying pan.
  5. Put the cheese pieces into the olive oil and fry.
  6. When the crust has formed, turn them over with a fork without piercing them.
  7. When they have browned on the other side too, remove them and leave to stand on kitchen paper until the olive oil has been absorbed.
  8. Serve hot with lemon.

Notes: You can grill the cheese using very little oil.

Don’t slice the cheese into large pieces as this means the crust will not be so crunchy.