Greek Saganaki

Instructions

1. Prepare the cheese
   Pat the cheese slices dry with paper towels. Place the flour on a plate and dredge each slice of cheese in flour, shaking off any excess. The flour will help create a crispy crust and prevent the cheese from melting too quickly.
2. Heat the pan
   Heat the olive oil and butter in a small, heavy-bottomed skillet or saganaki pan over medium-high heat until hot but not smoking. The combination of oil and butter adds flavor while preventing the butter from burning.
3. Cook the cheese
   Add the floured cheese slices to the hot pan and cook for 2 minutes on each side, or until golden brown and crispy on the outside but soft on the inside. The cheese should begin to melt but still hold its shape.
4. Flambé (optional)
   If using brandy or ouzo, carefully pour it over the cheese and quickly ignite with a long match or lighter. Allow the flames to subside naturally, which usually takes about 30 seconds. Always be cautious when flambéing and never pour alcohol from the bottle directly into the flames.
5. Serve immediately
   Transfer the saganaki to a serving plate, squeeze fresh lemon juice over the top, and sprinkle with oregano, black pepper, and parsley. Serve immediately with warm pita bread while the cheese is still hot and melty.