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1/8 Cup EVOO
1/2 lb Kefalograviera Cheese
1 Whole Lemons (Squeezed)


Cut the cheese into a slab about 3/4″ thick.

Heat the EVOO in the frying pan and sear the cheese.

As the cheese starts to brown pour the lemon juice over it and remove from the heat.

Pour some brandy over the hot saganaki and put it back on the fire, allowing the brandy to ignite. Be careful because the flames will shoot up. Take off the heat and allow the flames to die down.

Serve hot with fresh pita or bread for dipping.

George Christidis