- 200g (7 ounces) Epiros Saganaki PDO Kefalograviera
- 2 tablespoons all-purpose flour
- 1/4 lemon
- 2 teaspoons chopped fresh flat-leaf parsley
- Toasted Baguette or Pita Bread
Heat oil in a medium nonstick or cast-iron skillet over medium-high. Place flour in a shallow dish. Run cheese under cold water to wet the surface, and dredge in flour to coat all sides. Shake off excess flour. Carefully place the Epiros Saganaki cheese in hot oil and cook, until golden and beginning to melt, about 2 minutes per side. For a final touch, squeeze lemon over cheese, and sprinkle with parsley. Serve with crusty baguette or pita bread.