Feta saganaki

    (82)
    15 min

    Transport yourself to the Greek Isles with this easy meze. Serve this pan-fried feta cheese with slices of ripe, red tomatoes and wedges of lemon.


    89 people made this

    Ingredients
    Serves: 4 

    • 250g feta cheese
    • 1 egg
    • 1 teaspoon finely chopped fresh oregano
    • 8 tablespoons plain flour
    • 2 tablespoons olive oil
    • freshly ground black pepper
    • 2 large ripe tomatoes, sliced
    • 1 lemon, cut into wedges

    Method
    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Slice feta into about 8 slices. In a small bowl, beat the egg with the oregano. Dip each slice of feta in egg, shake off excess, and coat in flour.
    2. Heat olive oil in a frying pan over medium heat. Quickly cook cheese in olive oil until golden, turning once. Pat dry with kitchen roll.
    3. Arrange feta on a plate with thick tomato slices, season with black pepper, and garnish with lemon wedges.

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    Reviews & ratings
    Average global rating:
    (82)

    Reviews in English (59)

    0

    loved it! very simple recipe that anyone can make yet bursting with flavours of the Greek isles. Used 1/2 quantity of dried oregano and it worked perfectly. I will always keep Feta on standby now as this makes for a very impressive light meal for guests that is made in minutes  -  08 Jun 2016

    by
    140

    I live in a very large Greek community. We enjoy Saganaki often but, this recipe is different. We use a Greek cheese called Kasseri which is a harder cheese than Feta. We follow this recipe almost...at the end of frying time, we pour one ounce of liquor over the fried cheese ( 151 rum ), then light it on fire, the put out the flame by squeezing lemon juice over it....OPA!!! It's awesome...try it this way sometime!  -  03 Apr 2004  (Review from Allrecipes US | Canada)

    by
    51

    I'm Greek and have never seen feta used for Saganaki before. I prefer harder cheeses for texture and taste. I use kefalotiri or even kefalograviera if you want a less salty cheese. Sorry, This was ok but didnt really do it for me.  -  10 Sep 2006  (Review from Allrecipes US | Canada)

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