Cheese saganaki is a Greek appetizer (or mezze) that goes well with beer or your favorite wine. Traditionally, a saganaki is a small, two-handled pan. But it gives its name to every stove-to-table or oven dishes that use it.

Serves: 4 Prep. time: 10′ Cooks in: 20′ Ready in: 30′

For the cheese
2 slices smoked Metsovone* cheese (250 g each slice)
non-stick baking parchment
cooking twine

For the condiment
250 g fig marmelade
1 tbsp fresh thyme leaves, finely chopped
1 lime, juiced and zested
1 red chili, finely chopped

Step 1
Preheat oven at 180C/fan. Place each cheese slice in the center of a square piece of baking parchment. Bring all edges up and seal with twine. Bake for 15′-20′ or until tender (not melting).

Step 2
In a bowl mix all condiment ingredients.

Step 3
Open the parchment and serve hot with the fig condiment and toasted bread.

Metsovone cheese is a Greek PDO cow’s milk cheese, made from raw or pasteurized cow’s milk or a combination of 80% cow’s milk and up to 20% raw or pasteurized sheep’s and/or goat’s milk.

Photo: George Drakopoulos – Food styling: Tina Webb

Και η συνταγή στα ελληνικά: Σαγανάκι Mετσοβόνε με μαρμελάδα σύκο και μοσχολέμονο