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Greek Saganaki with Walnut-Honey Vinaigrette

Saganaki is a beloved Greek appetizer featuring pan-fried cheese, often flambéed for a dramatic presentation. Traditionally made with firm cheeses like halloumi or kasseri, saganaki develops a crispy golden crust while remaining soft and gooey inside. This version elevates the dish with a rich walnut-honey vinaigrette, adding a delightful balance of sweetness, nuttiness, and acidity. The optional flambéing with ouzo or tsipouro enhances the experience, infusing the cheese with aromatic anise notes. Served with crusty bread or crackers, this dish is perfect for sharing at gatherings or as part of a meze spread. Whether flambéed or simply topped with the vinaigrette, saganaki remains a show-stopping appetizer that embodies the warmth and hospitality of Greek cuisine.

Starter | Greek | Gluten-Free | Vegetarian | Fritter | Frying Pan | Grater | Saucepan | Halloumi | Honey | Walnut | Pan-Frying | Sautéing | Casual Gathering | Quick
Time to complete

Prep

5min

Cook

7min

Wait

0 minutes

Total

12min

Ingredients (Makes 2 servings)
  • ¼ cup (30g) chopped raw walnuts
  • 1 tablespoon (15g) extra-virgin olive oil
  • 2 tablespoons (30g) honey
  • 1 teaspoon freshly squeezed lemon juice (from about ¼ of a lemon)
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons neutral oil (such as safflower or canola)
  • One 5- to 6-ounce (140 to 170g) slab halloumi or kasseri cheese (about a 1-inch-thick slice)
  • ¼ cup (55g) ouzo, tsipouro with anise, or arak (optional)
  • Crusty bread or crackers, for serving
Nutrition Information (per 100g)
  • Calories: 320
  • Fat: 24
  • Protein: 14
  • Carbohydrates: 18
  • Fiber: 2
Directions

Prepare the Walnut Vinaigrette

  • 1. In a small saucepan, heat olive oil over medium heat. Add chopped walnuts and toast until golden brown and aromatic, about 4 minutes.
  • 2. Stir in honey and simmer until foamy, about 1 minute. Remove from heat and mix in lemon juice and parsley. Set aside.

Pan-Fry the Cheese

  • 3. In a small cast iron skillet, heat neutral oil over high heat until smoking, about 3 minutes.
  • 4. Add the cheese slab and fry until golden brown, about 2 minutes. Flip using a slotted offset spatula and fry the other side until golden. Remove from heat, leaving the cheese in the pan.

Optional Flambé

  • 5. Pour alcohol into a small pot and warm over medium heat until steaming, about 1 minute. Turn off heat.
  • 6. Using a stick lighter, carefully ignite the fumes from the alcohol. Immediately pour the flaming alcohol over the cheese. (Use caution, as the fat in the pan may ignite.)
  • 7. Pour the walnut vinaigrette over the cheese to extinguish the flames. Serve immediately.

Serving Without Flambéing

  • 8. Pour the walnut vinaigrette directly over the fried cheese. Serve immediately.

Serving

  • 9. Accompany with crusty bread or crackers for dipping.
Cookix's Secrets

Alternative Cooking Method

  • Instead of pan-frying, grill the cheese on a hot griddle for a slightly smoky flavor.

Alternative Proteins

  • For a non-vegetarian twist, serve saganaki with thin slices of prosciutto or cured meats.

Bold Flavor Enhancements

  • Mix in a pinch of chili flakes or smoked paprika into the walnut vinaigrette for a spicy kick.

Cheese Selection

  • Halloumi and kasseri are ideal for saganaki due to their firm texture and high melting point. Avoid softer cheeses that may melt too quickly.

Flambé Safety

  • Always use caution when flambéing. Keep a lid nearby to smother flames if necessary, and never pour alcohol directly from the bottle.

Healthier Variation

  • Use less honey or substitute with a drizzle of balsamic glaze for a lower-sugar option.

Seasonal Tweaks

  • In summer, add fresh diced tomatoes or roasted red peppers for a refreshing twist.

Serving Suggestions

  • Pair saganaki with a crisp white wine or a light Greek beer to complement its rich flavors.