Feta Saganaki

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.