Greek Saganaki Recipe -
Greek Saganaki Recipe
  • READY IN 15 mins

Greek Saganaki

Recipe by  

"Serve this pan-fried feta cheese with slices of ripe, red tomatoes and lemon."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    5 mins

    15 mins


  1. Slice feta into 2x3/8 inch squares, 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 paper towels.
  3. Arrange feta on a plate with thick tomato slices, season with black pepper, and garnish with lemon wedges.
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Reviews More Reviews

Most Helpful Positive Review
Apr 06, 2004

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 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!

Most Helpful Critical Review
Nov 04, 2006

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.

Jan 25, 2004

Since I'm Greek I have many recipes with feta. This recipe is very common in Greece but I have to admit that this one is very well provided by Elizabeth. The only comment I have to make is that we call it Saganaki.

Nov 18, 2011

Amazing! I made this as an appetizer for my in-laws and when it was gone, they sent me directly back to the kitchen to make more! I suggest refrigerating for 10 minutes or so before frying to set the breading.

May 06, 2005

If you like authentic Greek Saganaki, this recipe will help you make it at home with one (significant) change. Instead of feta, use Kasseri cheese. I made this change, followed the recipe exactly, and my wife was impressed--just like they make in Greece. (We lived there for a number of years, so impressing her with my Greek cooking is not too easy!!)

Feb 02, 2006

I tried this and was truly dissapointed. As the other members, I lived in a Greek neighbourhood and enjoyed saganaki weekly...You have to use Kasseri or keflatoria (mis spelt I know) and at the end of frying and just before serving transfer to a hot cast iron pan and pour 1 oz of Uzzo over cheese and light with a match....Use your lemon to distinguish the flame...OPA...

Jan 25, 2004

This was truly heavenly. It's a matter of taste, but we cut the oregano to 1/2 tsp., and that was plenty. This made a delicious weekend meal, along with fresh vegetables from the farmer. Although the recipe said it was for 4, it was so good that we ate the whole thing!

Jan 25, 2004

This was a great recipe. Ive tried it 2 times the second time I did not coat in flour, just in egg and oregano to make it lower in carbs. Either way it comes out great. I served it on a bed of baby greans tossed with a little lemon juice ,olive oil, kosher salt and pepper. Excellent recipe, if you like Feta cheese, you will love this.


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  • Calories
  • 302 kcal
  • 15%
  • Carbohydrates
  • 18.5 g
  • 6%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 20.4 g
  • 31%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 12.1 g
  • 24%
  • Sodium
  • 656 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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