Feta Saganaki is a beloved Greek dish with a deliciously warm and savory experience. This dish features feta cheese, a staple in Greek cuisine, lightly floured and then pan-fried or grilled until golden and slightly crispy on the outside while remaining soft and melting on the inside. The feta used in saganaki is typically firm, allowing it to hold its shape during cooking, and is known for its tangy, salty flavor, which intensifies when heated.
Often served with a squeeze of fresh lemon juice and a sprinkle of fresh herbs like oregano or thyme, Feta Saganaki can be enjoyed as a tantalizing appetizer or a side dish. It’s commonly accompanied by olives and crusty bread, making it perfect for dipping and savoring the rich, creamy texture of the cheese. Feta Saganaki embodies the simplicity and richness of Greek cooking, providing a culinary experience that is both comforting and indulgent.
AuthorJulia ForesekCategoryAppetizers & Starters, GreekDifficultyBeginnerPrepare the Feta:
If the feta is very crumbly, freeze it for about 30 minutes before cooking. This makes it easier to handle and less likely to fall apart during frying.
Lightly dust the feta slices in flour, shaking off any excess. This helps create a golden crust and prevents sticking.
Fry the Feta:
Heat the olive oil in a non-stick frying pan over medium-high heat.
Once hot, add the feta slices and fry for about 2-3 minutes on each side, or until golden brown and crispy. Be gentle when flipping the cheese to keep it intact.
Flambé the Feta (optional):
If using brandy, warm it slightly in a small saucepan or in the microwave, then pour it over the fried feta in the pan.
Carefully ignite the brandy with a long match or lighter. Let the flames subside naturally as the alcohol burns off. This adds a dramatic effect and a unique flavor.
Serve:
Immediately transfer the feta to a serving plate.
Squeeze fresh lemon juice over the feta and sprinkle with chopped herbs and cracked black pepper.
Serve hot as an appetizer or as part of a meze platter.
Ingredients
Directions
Prepare the Feta:
If the feta is very crumbly, freeze it for about 30 minutes before cooking. This makes it easier to handle and less likely to fall apart during frying.
Lightly dust the feta slices in flour, shaking off any excess. This helps create a golden crust and prevents sticking.
Fry the Feta:
Heat the olive oil in a non-stick frying pan over medium-high heat.
Once hot, add the feta slices and fry for about 2-3 minutes on each side, or until golden brown and crispy. Be gentle when flipping the cheese to keep it intact.
Flambé the Feta (optional):
If using brandy, warm it slightly in a small saucepan or in the microwave, then pour it over the fried feta in the pan.
Carefully ignite the brandy with a long match or lighter. Let the flames subside naturally as the alcohol burns off. This adds a dramatic effect and a unique flavor.
Serve:
Immediately transfer the feta to a serving plate.
Squeeze fresh lemon juice over the feta and sprinkle with chopped herbs and cracked black pepper.
Serve hot as an appetizer or as part of a meze platter.
Notes
Serving Suggestions:
Feta Saganaki is best served immediately while hot and crispy. It pairs beautifully with a crisp white wine, like a Greek Assyrtiko, which complements the saltiness of the feta. A light salad with cucumber and tomato accompanies, offering a fresh contrast to the rich cheese.
Beverage Pairing:
- Crisp White Wine: Assyrtiko or Sauvignon Blanc are excellent choices.
- Sparkling Water: For a non-alcoholic option, a cold glass of sparkling water with a slice of lemon refreshes the palate between bites.
