"Saganaki is a Greek recipe and the word simply means ‘fried cheese’. This recipe is extremely popular in the Greek tavernas. I am a huge fan of feta cheese as you may know by now. I particularly love the texture, saltiness and strong flavour of this cheese. And then, imagine it fried! The high acidity and red fruits of pinot noir are a perfect foil to the crispy crust and tangy cheese of the saganaki." – Raul Diaz
Raul Diaz’s saganaki
This recipe for saganaki from Raul Diaz's Wines & Recipes cookbook is a popular Greek staple that pairs excellently with pinot noir
Preparation time 10 minutes
Cooking time 5 minutes
- 150g of feta cheese, 2cm thick
- 1 egg
- 1 lemon, juice and slice for decoration
- Sunflower oil
- Heat a non-stick frying pan over to medium heat. Add the oil.
- Meanwhile, beat the egg in a large glass bowl. Dip the entire piece of cheese in the egg.
- Coat with flour very carefully without breaking the piece of cheese.
- Cook the feta cheese for 2 minutes on each side until it is golden-brown. Remove it from the
- Place into a serving dish with kitchen towel to absorb the oil.
- To serve, squeeze a bit of lemon juice. Garnish with lemon slices.