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Greek hors d'oeuvre Saganaki (Σαγανακι)
(Also known as OPA cheese)

Greek hors d'oeuvre Saganaki (Σαγανακι), how to make


Kefalotiri / Kefalograviera

  • Excellent source of protein
  • Excellent source of calcium


Nutrition facts of kefalograviera

Nutrition facts of kefalotiri

Tips & tricks

Two types of cheese are mentioned in this video.

  • Kefalotiri
  • Kefalograviera

Kefalotyri is a traditional Greek cheese made from sheep milk used daily in greek dishes. Kefalotyri is the cheese used when making spaghetti, pastichio and other pasta dishes. It is famous for the popular hors d’oeuvre ‘Opa cheese’ served in restaurants in Toronto (Ontario, Canada), where idea originated from Chicago. The longer the age of the cheese the stronger the flavor. Kefalotyri is a perfect replacement for romano cheese. This cheese can also be used also in pizza (as part of the cheese mixture), and sprinkled on a salad.

Kefalograviera is also a very popular cheese also made from sheep’s milk. It is used as part of an appetizer assortment. It is salty and has a nutty flavor. Kefalograviera is enjoyed with ouzo (anise-flavored aperitif) as well as white wine.

Cheese replacements for the above mentioned cheeses maybe Gruyère, romano or parmesan cheese.


Recipe directions

  • Moisten the cheese as specified in the recipe.
  • Add  butter and allow to heat up.
  • Dip the cheese into the flour on both sides.
  • When the oil is hot add the cheese.
  • Fry for about a minute or two on each side or until colored.
  • Once the cheese is colored on both sides, tilt the pan sideways and light up the alchhol.
  • Allow the flame to die down before adding the lemon juice.


If this Greek recipe is of interest to you, you may watch our video with step by step instructions and precise ingredient amounts; Learn how to make Greek hors d'oeuvre Saganaki (Σαγανακι), greek cuisine

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