Image by Don Lavange

When I was 19, I worked late nights in a diner, where one of the chefs liked to surprise me with random yumminess to get us both through the long hours. One of his dishes was a low-brow take on the Greek classic Saganaki, made in a cast-iron fish-broiling pan with what he had on hand, served with stale dinner rolls. This recipe for Chris’ “Midnight Saganaki” has remained in my head and heart for the last decade.

Midnight Saganaki

Ingredients:

• 2 cups feta cheese, crumbled
• 1/4 cup butter, cut into small pieces
• 1/2 teaspoon paprika
• 2 lemon wedges
• bread, for serving

Place cheese in a shallow cast iron (or other broiler-safe) dish and top with butter. Sprinkle with paprika. Place directly under broiler and cook until cheese bubbles and begins to brown. Squeeze lemon wedges over cheese and serve immediately with bread to scoop up the cheese.

Serves 2 as an excellent midnight snack.