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good thing I saw this, Sag is my favorite food on earth and we have a lot of Greek places in Chicagoland to enjoy it. First off, don't even bother substituting a good Greek cheese w/ Mozzarella or anything else, and feta won't work. A good grocery store, not necessarily a specialty shop, may have Kessari or Kofalotiri (expensive though). Good luck searching. After you locate it, cut in approximately half inch thick blocks and put a little butter on top. Bake/broil until melting but not runny(no more than 3-5 minutes). Take it out, pour a one ounce shot of brandy(Metaxa to be authentic Greek) over the top, and light with an aim & flame. A regular lighter is more dangerous for obvious reasons. Let the flame go for 5 or 6 seconds, or approximately until the cheese is browned but NOT RUNNY. Spread fresh lemon juice(the more the better for me, but some will insist too much lemon takes away the flavor) over the top, and serve with fresh baked dinner rolls or pita bread. After the cheese itself is gone, it is manditory to sop up the liquid with the bread, which is where the extra lemon juice comes into play for me. You will win over some serious people by whipping up Saganaki at the next dinner party. Enjoy, and oh yeah you have to remember to say OPAHH! when you light it, it's Greek tradition. And if anybody asks you what the hell OPAH means, the old joke is that it's Greek translation for "the cheese is on fire"...
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