🧀 Mini Skillet Recipes — Episode Seven Crispy Saganaki with Greek Honey This is a very simple saganaki. Lightly floured, fried until deeply golden, then finished with Greek honey. Salty, crisp and just sweet enough. It’s the kind of dish that doesn’t need much explaining. Good cheese, hot oil, the right pan. I make this in my 20 cm @lecreusetanz skillet and serve it straight away while it’s still crackling. Serves 1–2 Ingredients Saganaki 200–250 g saganaki cheese (kefalograviera or kefalotyri)

Saganaki (Pan-Seared Greek Cheese) Yields: 2 servings as a generous appetizer Prep Time: 5 minutes Cook Time: 5-10 minutes Difficulty: Easy Components & Ingredients Part 1: The Cheese 220g (approx. 8 oz) block of semi-hard Greek cheese, 1.5-2cm (1/2-3/4 inch) thick Traditional Choices: Graviera, Kefalotyri, or Kefalograviera are ideal. Excellent Alternatives: Kasseri, Halloumi, or a young Pecorino. Part 2: The Coating & Cooking 50g (approx. 1/2 cup) all-purpose flour, for dredging Freshly ground