Prep
8 min
Total
10 min
Serves
4-12
INGREDIENTS
- 1lb gravier or Kefalograviera cheese sliced into 1/2" pieces
- big splash olive oil
- all-purpose flour for dredging
- 1 shot ouzo
- 1/4 lemon
Salsa
- 2 baby cucumbers
- 6 black olives
- 6 green olives
- 1/2 roasted hot pepper
- 1 tsp chopped basil
- salt and pepper
METHOD
- Heat your cast iron pan to medium high heat. Portion your cheese into 1.5 inch squares and dredge in flour. Add a nice amount of olive oil to pan and bring it to a smoke. Add cheese, sear for one minute and flip, add ouzo and light with a lighter (it’s not necessary but flames and kinda cool) finish with lemon juice.
- Add all salsa ingredients together. Place saganaki on a pita point and top with salsa, serve on large try and enjoy
