Greek Saganaki

Greek Saganaki

Ingredients

8 oz. ¼ inch thick slab Halloumi cheese

¼ cup all purpose flour or cornstarch

1 TBSP Epicure Lemon Dilly Dip Mix

¼ cup olive oil

Lemon Sauce

2 lemons - juiced with Citrus Press

1 Tbsp Epicure Greek Dressing Mix

½ cup unsalted butter

Kalamata olives

Directions

Heat oil in a large frypan or Perfect Pan, over medium heat.

While oil is heating, in a shallow bowl, blend the flour and Lemon Dilly mix.

Run cheese under water, then dredge in flour/seasoning blend, shake to remove excess flour.

Carefully place cheese in pan with HOT oil, heat for 1-2 minutes on each side, or until a nice, light brown crust forms.

Using a spatula or tongs, carefully remove the cheese from the pan and set on a platter with paper towel.  Cover with foil or lid to keep hot.

In the meantime, place butter, lemon juice and Greek Dressing mix in pan to make lemon sauce. Remove from heat.

Cut the Saganaki (cheese) into bit size pieces and put 1 piece of Saganaki on plate with some greens and olives. Drizzle prepared dressing and serve immediately, while still hot.

For plating you may want to slice a lemon very thin and place on top

Makes a great appetizer for a Greek theme dinner or a romantic nibble served with a good bottle of wine.  OPA!