Recipe by Elizabeth Chorley
"Serve this pan-fried feta cheese with slices of ripe, red tomatoes and lemon."
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finely chopped fresh oregano
freshly ground black pepper
ripe tomatoes, sliced
lemon, cut into wedges
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!
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.
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.
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.
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!!)
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!
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...
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 184
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