St. Spyridon Greek Orthodox Church Greek Festival

Opa!
This is the last step in making flaming Saganaki before it is plated and served.
A slab (1.5 cm x 7 cm x 15 cm or 1/2 in x 3 in x 7 in) of greek cheese is carefully melted in a frying pan, then flipped to melt the other side. Meanwhile a pita bread half is being dry pan grilled in separate frying pan.
When the cheese is completely melted it is slid onto the pita in the frying pan - a quick splash of brandy added, warmed and then tilted slightly to start the flambe, which finishes the flavoring and caramelization.
Quickly slid onto a plate and serveD. YUM!
SAGANAKI melted cheese makes Raclette look bor - ring!