Saganaki "opa" Recipe

Preheat and prepare dish

Preheat your broiler (or oven to 230°C / 450°F on high) and position an oven rack about 6–8 cm (2–3 in) below the element. Choose an ovenproof skillet or small shallow baking dish (cast iron or ceramic) about 20–25 cm (8–10 in) diameter.

Slice the kefalograviera into 1 cm (about 3/8 in) thick slices that will fit comfortably in your skillet in a single layer with slight overlap. If the cheese is very salty or firm, briefly pat with a paper towel to remove excess surface moisture.

Toss the shredded mozzarella with a teaspoon of olive oil to prevent clumping and set aside.

Arrange cheese in skillet

Drizzle 1 tablespoon olive oil into the skillet and swirl to coat. Arrange the kefalograviera slices in a single layer, slightly overlapping if needed, leaving a small center well. Scatter the shredded mozzarella evenly over and between the slices so the mozzarella melts into the gaps and creates a gooey topping.

Sprinkle dried oregano and cracked black pepper evenly over the cheeses. Drizzle the remaining 1 tablespoon olive oil and the tablespoon of lemon juice over the top.

Place the skillet under the hot broiler (or into the preheated oven) and cook until the cheeses bubble, the mozzarella is melted and stringy, and the kefalograviera edges are golden brown — about 6–10 minutes. Watch closely to avoid burning.

Warm the Pernod and prepare for flambé

While the cheese is bubbling, measure the 60 ml of Pernod reserved for soaking and the 30 ml for flambé. Warm the 30 ml flambé Pernod gently in a small saucepan over low heat for 20–30 seconds — do not boil. Warming the spirit helps ignition but do not overheat (no open flame near the pan).

If performing the flambé at the table: Remove the skillet from the oven using oven mitts and place it on a heatproof serving surface or a trivet on the table. For safety, ensure there are no low-hanging fabrics or flammable items nearby and keep a lid or large metal tray ready to smother flames if needed.

Carefully pour the warmed 30 ml Pernod over the surface of the hot cheese. Using a long lighter or long match, ignite the vapors at the surface. The flame will burn mostly blue and should subside in 10–20 seconds, caramelizing slightly on the cheese surface and adding anise flavor. If you prefer not to ignite, simply pour the Pernod over and allow the steam to disperse for aroma without lighting.

After the flame dies down, sprinkle chopped fresh parsley over the top and squeeze the lemon wedges lightly around the dish to brighten flavors.

Serve immediately while hot and stringy. Provide crusty bread or warm pita for guests to scoop up melted cheese. Offer additional lemon wedges at the table.

If you used the 60 ml Pernod 'for soaking' option: for a slightly infused finish, you can briefly drizzle that Pernod around the edge of the skillet before serving (do not ignite) or use it to dampen bread for those who enjoy the anise flavor — optional.

Leftovers: let cool, refrigerate in an airtight container up to 2 days. Reheat gently in a skillet over low heat until warmed through and melted.