Andy Montoya
Saganaki Opa is a popular Greek appetiser that can be prepared in just 5 minutes. It is made by frying cheese in a small, two-handled heavy-bottomed frying pan called a saganaki or sagani. The cheese is typically coated in flour and fried in olive oil until golden brown and crispy on both sides. Saganaki is commonly made with Greek cheeses such as kefalotyri, graviera, kefalograviera, or kasseri. Cypriot halloumi, mastello from the island of Chios, and firm feta cheese are also used. For a dramatic presentation, the dish can be flambéed with alcohol, such as brandy or ouzo, and garnished with lemon juice, oregano, or a walnut vinaigrette.
| Characteristics | Values |
|---|---|
| Dish | Saganaki Opa |
| Cuisine | Greek |
| Type of Dish | Appetizer |
| Ingredients | Cheese, Olive Oil, Flour, Lemon, Pepper |
| Cheese Options | Kasseri, Kefalotyri, Graviera, Kefalograviera, Feta, Halloumi |
| Pan Type | Small, shallow skillet |
| Oil Temperature | 350ºF |
| Frying Time | 3 minutes (2 minutes on one side, 1 minute on the other) |
| Flambé | Ouzo, Brandy |
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What You'll Learn
Saganaki Opa is a Greek appetiser
Saganaki Opa can be prepared in just a few minutes. The cheese is sliced into two half-inch-thick pieces and coated in flour before being fried in olive oil for a couple of minutes on each side until golden brown. It is often served with a squeeze of lemon juice. For a dramatic presentation, the dish can be flambéed by dousing the pan in alcohol and setting it alight. This practice is not traditional and originated in Chicago's Greektown restaurants in the 1960s.
The cheese used for Saganaki Opa should be semi-hard and dry, with a mild nutty flavour. It needs to be firm enough to withstand the heat of frying without fully melting, but soft enough to become gooey and stringy inside. If the traditional Greek cheeses are unavailable, good substitutes include Monterey Jack, provolone, and young Pecorino.
Saganaki Opa is a popular appetiser, loved for its simplicity and delicious flavour. It is often served as a starter alongside crusty bread or crackers, and it pairs well with traditional Greek dishes like moussaka.
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It is made with fried cheese
Saganaki Opa is a popular Greek appetiser made with fried cheese. It is typically prepared in a small, shallow skillet or frying pan and can be ready to serve in just a few minutes. The cheese used in Saganaki Opa should be semi-hard with a mild nutty flavour. It needs to be firm enough to withstand the heat of frying without fully melting, while still becoming gooey and stringy on the inside.
The traditional Greek cheeses used in Saganaki Opa include Graviera, Kefalograviera, and Kefalotyri. Kasseri and Feta are also commonly used, but they melt more quickly, so they require closer attention during cooking. If you can't get hold of these cheeses, there are several suitable alternatives. Cypriot Halloumi is a popular substitute, although it is much saltier than the Greek cheeses. Other options include Monterey Jack, Provolone, and young Pecorino, which have similar textures and flavours.
When preparing Saganaki Opa, the cheese is sliced into two half-inch-thick pieces and coated in flour, which helps to create a golden brown, crispy exterior without the cheese falling apart. The slices are then pan-fried in olive oil for a couple of minutes on each side until golden brown and bubbling. Lemon juice is often squeezed over the hot, melting cheese, adding a savoury, creamy dimension to the dish.
For a dramatic presentation, Saganaki Opa is sometimes flambéed with alcohol, such as brandy or ouzo. This practice of flambéing the cheese originated in the Greektown restaurants of 1960s Chicago and has since spread across America, adding a touch of entertainment to this delicious appetiser.
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The cheese is coated in flour and fried for 2-3 minutes
Saganaki Opa is a popular Greek appetiser that can be prepared in just 5 minutes. The dish consists of fried cheese, which is coated in flour and fried for 2-3 minutes.
To make Saganaki Opa, start by rinsing the cheese slices with room temperature water, then pat them dry. Next, coat the cheese in flour. You can do this by spreading flour onto a plate and seasoning it with black pepper. Then, dredge the cheese slices in the flour, making sure they are well-coated, including the edges.
When frying the cheese, use a small shallow skillet and heat oil to 350ºF. Once the oil is hot, carefully add the coated cheese and fry for about 2 minutes on each side, or until golden brown and bubbling. It is important to note that the frying time may vary depending on the type of cheese used. For example, cheeses like Kasseri, Feta, or Halloumi melt more quickly, so they require closer attention during cooking.
After frying, finish the dish by squeezing some lemon juice over the cheese and serving immediately. For a more dramatic presentation, you can flambé the cheese with brandy or ouzo.
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The cheese used is usually kefalotyri, kasseri, or halloumi
Saganaki is a Greek appetiser made with fried cheese. The cheese used is usually kefalotyri, kasseri, or halloumi. Other options include graviera, kefalograviera, or sheep's milk feta cheese. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, mastello from the island of Chios, and vlahotiri in Metsovo.
Kefalotyri is a semi-hard, dry Greek cheese made from sheep's milk. Kasseri is also a semi-hard Greek cheese, but it melts more quickly than kefalotyri, so it requires closer attention during cooking. Cypriot halloumi is much saltier than Greek cheeses and does not melt at all, which some consider to be the best part.
When making saganaki, it is important to choose a cheese that is firm enough to hold its shape against the heat, but still soft enough to become gooey and stringy on the inside. The thickness of the cheese slices is also important—they should be about 1/2-inch thick.
To prepare the cheese for frying, it should first be rinsed with room-temperature water and then coated in flour. This helps the cheese develop a golden brown , crispy exterior without falling apart. It is then fried in olive oil in a small, shallow skillet for about 2 minutes on each side, or until golden brown. Lemon juice is often squeezed on top before serving.
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The dish is often flambéed with alcohol
Saganaki is a Greek dish that is commonly flambéed in North America. It is usually prepared in a small frying pan with two handles, called a saganaki or sagani. The dish is typically made with cheese, which is fried until golden and bubbly. The cheese used is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese, with regional variations including the use of formaela cheese in Arachova and vlahotiri in Metsovo.
The practice of flambéing involves igniting liquor or liqueur added to a dish, creating a dramatic effect and developing a rich flavour. It is done by heating the alcohol slightly before adding it to the pan and then igniting it with a match. The high temperatures of the flame can exceed 500 °C, but the surface of the pan remains cooler, preventing Maillard browning or caramelization.
When flambéing Saganaki, Ouzo is typically poured over the fried cheese and ignited, creating a flame show. This practice is said to have originated in one of Chicago's Greektown restaurants in the 1960s and has since spread across America. While the flames create a dramatic presentation, the impact on the flavour of the dish is less clear. Some claim that the flavour is unaffected as the flame is above the food, while others suggest that flambéing leaves behind a richer, less sharp flavour.
It is important to note that flambéing involves dealing with a liquid that is on fire, so caution is necessary. It is recommended to use a serving cart slightly away from the table and to keep a large metal lid nearby to cover the dish in case the flames get out of control. Additionally, it is crucial never to pour alcohol directly from the bottle into a pan near an open flame, as this can cause the bottle to explode.
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Frequently asked questions
Saganaki Opa is a Greek appetiser made with fried cheese.
Saganaki is usually made with semi-hard, dry Greek cheeses like kefalotyri, graviera, kefalograviera, kasseri, or feta. Cypriot halloumi is also a popular choice, although it doesn't melt.
Yes, thick slices of Monterey Jack, provolone, and young Pecorino are ideal alternative cheeses for Saganaki Opa.
Saganaki Opa is a quick dish to make, taking around 5 minutes from start to finish.
A high-quality extra virgin olive oil, like Greek Koroneiki, is recommended for pan-frying Saganaki Opa.
