The dishes are named for the frying pan in which they are prepared, called a σαγανάκι (saganáki), which is a diminutive of σαγάνι (sagáni), a frying pan with two handles, which comes from the Turkish word sahan 'copper dish',[1][2] itself borrowed from Arabic صحن (ṣaḥn).

Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo.

The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper.

[citation needed] In many Greek restaurants in the United States and Canada, after the saganaki cheese is fried, it is flambéed at table (often with a shout of "opa!

This is called "flaming saganaki" and apparently originated in 1968 at the Parthenon restaurant in Chicago's Greektown,[5][6][7][8] based on the suggestion of a customer.