Fried Kasseri cheese is used to make the Greek snack saganaki. Chicago restaurant owners who encouraged patrons to shout “Opa!” as the dish was being burned are credited with starting the tradition of adding brandy and flambéing the cheese. Whether you want to try a quick and enjoyable cheese meal on a chilly weekday or want to reenact the ritual with an old flame on a date night, you can do it at home in a matter of minutes. Serve with grilled or fresh bread slices.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 2 |
Ingredients
- 1 (4 ounce) package kasseri cheese
- 1 tablespoon water, or as needed
- ¼ cup all-purpose flour, or as needed
- 1 tablespoon olive oil
- 2 tablespoons brandy, at room temperature
- ½ lemon, or to taste
- 1 tablespoon freshly chopped Italian parsley
Instructions
- Brush each side of kasseri cheese with water; dredge both sides in flour, making sure the surface is completely covered.
- Preheat a well-seasoned cast iron skillet on medium-high heat until smoking; pour in olive oil. Carefully place floured cheese in hot oil and cook until cheese begins to ooze and a golden-brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until the bottom is golden brown, about 30 seconds more.
- Remove from the heat and place skillet onto a napkin-lined plate. Pour brandy into the skillet over the cheese. Light the brandy using a fireplace lighter. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.
- I’ve also done this with a cheese called halloumi, which is tasty but doesn’t melt at all, and for me, that’s the best part. You can also use Graviera, Kefalograviera, Kefalotyri, or even a firm feta cheese.
- Any high-proof liquor will work in this recipe, and you can garnish with oregano if you prefer.
Nutrition Facts
| Calories | 391 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 11 g |
| Sodium | 544 mg |
| Sugars | 0 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
It turned out great! We got lucky finding Kasseri cheese at Flint, Michigan Farmers Market and I made it this evening.. Happily the Saganaki and the flame turned out perfect!
Great recipe and easy to follow the instructions. Did manage to splash some hot oil on my hand – ouch, but the crust remained intact and I just need to find a longer spatula!! The flaming brandy went well without setting my kitchen on fire!!
used 8 oz of cheese, thus doubled the other ingredients. Cooked quickly but was very good. I thought I would need chips or something with the cheese but it was good by itself since the flour added a nice texture and gave you something to hold on it. I wonder if it would pair nicely with something sweet, like a jam but didn’t end up doing so the first time.
Use Ahrodite Halloumi Cheese
Very easy. Tastes exactly like the stuff you’d get at a restaurant!
I love this recipe, but does it seriously suggest putting the cheese on a napkin before lighting it on fire? I skip the napkin.
The only comment I have is a safety issue, the recipe says, “ Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese.” For a novice cook, one might think you would leave the napkin on the plate and pour Brandy on both the cheese and the napkin, recipe should read to “remove the napkin or place cheese on another plate”. Sorry I had to read the recipe a couple times myself. I know that should go without saying but people do silly things sometimes, I’d hate to see their kitchen catch on fire.
Love this easy recipe. I use fresh mozzarella from a local dairy finishing w/ Brandy – OPA!!!
Cut the cheese in 2, first one it didn’t light on fire (my fault), second time it did. Preferred the first one! Maybe the flames add visual interest but not better taste?
I’ve made this before from another recipe and the one thing that was different was to “marinate” the cheese in brandy for an hour before cooking. Either way, this is AMAZING!! Especially with some home made pita! Definitely have everything ready before you start and be careful lighting it. I once singed the hair on my arm making this. LOL! Opa!!!!!
So good! And easy to make. A lot of fun too
Super easy and tasty. Used cilantro vs parsley. Will become a staple.
No changes. Will make again.
This was just plain fun to make. Had everything ready to go before I started and was glad I did. My honey told me I was going to catch the place on fire. Well when it was lit on fire my smoke detector that’s right above where it was done went off lol. My honey devoured almost all of this. Thanks for The fun recipe.
Yes , one my favorite dishes??
It turned out pretty good. I did not have the lemon to extinguish the fire, nor the fresh parsley.
I love Saganaki…the whole family does. But after trying this recipe for the first time, I have a couple of tips. First of all….pretend you are Chef John making a video, and HAVE ALL YOUR INGREDIENTS PROPORTIONED AND READY! Things happen fast, and you NEED to be ready. My first attempt, I made the mistake of having skillet TOO HOT, and burnt the cheese and smoked up the kitchen. You want the skillet to just start smoking, not heavily smoking and olive oil evaporating. Suggest you make a batch for yourself to practice first before trying to impress your special someone.