It was fairly recently that I was introduced to Saganaki.  When I first had it, I was living in Florida and one of my best friends was Greek.  The first time we went to a local Greek restaurant together I asked her to recommend something and she immediately suggested Saganaki.  I tried it and have loved it ever since.  Recently, my boss (who is Greek) was kind enough to give me a copy of her Greek church’s cookbook, which is called The Midas Touch (thank you so much, Katie!).  After thumbing through the lovely book I knew right away that I wanted to make Saganaki first.

The recipe for Saganaki is listed in the cookbook without amounts or measurements, so the version I have below is my adaptation, which serves about 4 people as an appetizer.

Saganaki (Fried Kefalotiri Cheese) (Adapted from The Midas Touch by the Women’s Philoptochos Committee of the Hellenic Orthodox Church, Buffalo, New York)

(Yield:  serves 4 as an appetizer)

4-6 oz Kefalotiri cheese, sliced into about 1/4-inch thick slabs

1 TB flour

1 TB unsalted butter

Lemon wedges, for serving

Coat the cheese with flour and gently rub off the excess.  In a medium pan, melt the butter over medium heat.  Once melted, add the cheese and fry until golden brown on both sides.  Serve immediately, with lemon wedges to squeeze on top.