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

Raul Diaz’s saganaki

Serves 2

Preparation time 10 minutes

Cooking time 5 minutes

"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


  • 150g of feta cheese, 2cm thick
  • Flour
  • 1 egg
  • 1 lemon, juice and slice for decoration
  • Sunflower oil


  1. Heat a non-stick frying pan over to medium heat. Add the oil.
  2. Meanwhile, beat the egg in a large glass bowl. Dip the entire piece of cheese in the egg.
  3. Coat with flour very carefully without breaking the piece of cheese.
  4. Cook the feta cheese for 2 minutes on each side until it is golden-brown. Remove it from the
  5. Place into a serving dish with kitchen towel to absorb the oil.
  6. To serve, squeeze a bit of lemon juice. Garnish with lemon slices.

Recipe from Raul Diaz's Wines & Recipes cookbook. Pre-order your copy here.