📍 Where this dish comes from: Mykonos · Mykonos windmills / Little Venice
Discover the history of this region →
Discover the history of this region →
Saganaki is Greek theater in a pan: a thick slab of cheese fried in olive oil until shatteringly golden outside and molten inside, then flambeed with brandy and hit with fresh lemon. When you serve it tableside with the pan still sizzling, you will feel like you are running a taverna in Santorini. Your guests will never forget it.
What You’ll Need
Servings: 4 servings
Calories: 290kcal
Ingredients
- 8 oz kasseri or graviera cheese (or firm halloumi) cut-inch slabs
- 2 tbsp almond flour
- 2 tbsp olive oil
- 2 tbsp brandy or ouzo
- Fresh lemon for squeezing
- Fresh oregano for garnish
Instructions
- Dust cheese slabs lightly on all sides with almond flour, patting to adhere.
- Heat olive oil in a heavy cast-iron skillet over medium-high until shimmering.
- Add cheese and cook 2 minutes per side without moving — build a deep golden-brown crust.
- Carefully pour brandy into the pan and tilt to ignite with a long lighter. Let the flame burn 15-20 seconds.
- Remove from heat. Squeeze lemon generously over the cheese, scatter oregano, and serve immediately in the pan.
Nutrition
Serving: 1serving | Calories: 290kcal | Protein: 19g | Fat: 22g | Fiber: 0.5g
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Health Benefits
- Hard Greek cheeses are exceptional sources of complete protein and fat-soluble vitamins A, D, E, and K2 — a form of vitamin K linked to arterial health and calcium regulation.
- The almond flour coating replaces wheat flour while adding vitamin E and magnesium.
- Under 2 grams of net carbs for a dish this spectacular is everything.