Reviewed: Nov. 20, 2009

My Greek boyfriend and I decided to make this (with feta, as we didn't have kasseri on hand) and he enjoyed it. I thought it was fairly good.

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Faylinna

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Reviewed: Nov. 6, 2009

to call it saganaki, you really must use a harder cheese, like others have mentioned. Kefalograviera is good. Kasseri may be more accessible if you don't have a "greek store" nearby. The prep is good, but to be authentic, use kasseri or kefalograviera

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ltb1868

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Reviewed: Nov. 1, 2009

This was so easy to make, I didn't change anything and it was awesome (sorry about the word). These didn't even make it to the table!

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cooks 4 3

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2009

Yum! The only issue I had was that the coating kind of slipped off the cheese- but that had no bearing on taste. It was perfect over tomato with a squeeze of lemon. Thanks for sharing!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Sep. 26, 2009

I used saganaki cheese and panko bread crumbs

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Krystina

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Reviewed: Apr. 27, 2009

you need to use a harder cheese. The best saganaki I've had was made with Kasseri, mizithra and halloumi worked well also. We make it with cognac poured over the sizzling cheese and lit on fire. Extinguish with fresh lemon juice. We serve this with fresh pita bread and olives. The flour isn't necessary if the pan is hot enough and the cheese is hard.

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serenadelorenzo

Cooking Level: Expert

Home Town: Roseburg, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 30, 2009

Fantastic....great appetizer. Just make sure it is coated well otherwise the cheese will be oozing out the sides.

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Alana

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Reviewed: Mar. 10, 2009

very good - make sure oil is hot or else breading breaks off (the ones i did at the end were much better then the ones i made in the beginning).

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LOKAAUGUNUM

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

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Reviewed: Feb. 1, 2009

I tried this because I wanted to try something new. I should have known better, because saganaki is not made with feta cheese. It is made with kasseri or kefalograviera cheese, neither of which are similar to feta. If you want real saganaki, try to find either of these cheeses.

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Danie

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Reviewed: Jan. 1, 2009

As previously mentioned this is not the authentic recipe for saganaki, but even so it's pretty good. I love feta and this is a delicious way to use it up. I added some basil, garlic powder and onion powder to the egg and oregeno. Delish!

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Bethy

Cooking Level: Expert

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Reviewed: Nov. 28, 2008

We thought this recipe was very good but we used Halloum instead of Feta. We did find the fresh oregano did not stick very well. Next time we will try dried oregano mixed in with the flour. The recipe is a definite keeper.

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GailandDan

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Reviewed: May 31, 2008

Saganaki is absolutely one of my favorite dishes. I'll even have it as a main dish with some kalamata olives and crusty bread with roasted garlic. I always use Kasseri, because (in my opinion) feta doesn't cut it. Feta should be used as a sub only. I always douse it with Brandy but don't want to burn down the house so I just let it cook for a minute instead of lighting it on fire. Always douse with fresh lemon juice.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: May 7, 2008

Really tasty for cheese-lovers like us! The oregano didn't stick as much as I would've liked it to. Maybe if I added it after frying the cubes as they dried? A big hit with everyone, nonetheless!

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cpatton520

Cooking Level: Beginning

Home Town: Sanger, Texas, USA

Living In: Addison, Texas, USA

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Reviewed: Mar. 13, 2008

after living in greece for 19 years i have never once been served saganaki using feta cheese

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tracy191

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Reviewed: Dec. 21, 2007

My boyfriend and I have saganaki every time we go to a Greek place to eat and we love it! This was not the same, but I loved it's unique flavors. I waited until the outside of each peice of cheese was slightly brown then turned them. It was so creamy and warm. We just loved it. Thanks!

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Raelee's recipes

Cooking Level: Expert

Home Town: Farmington, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 12, 2007

Not Authentic at all-- You need to use kasseri cheese or kefalograniera cheese. Additionally- you should try putting some butter in with the oil to give it a richer flavor. Then when it comes off- squeeze lemon onto it. Feta is not a melting cheese- this is like using american for mozzarella sticks.

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love2cook

Cooking Level: Beginning

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 11, 2007

this recipe is so delicious and easy to make. i made this for my father when he was over who isnt a big feta eater but he made me make seconds!!! only things i did abit different to the above recipe was use dutch feta instead of greek bcos its creamier, added some cracked pepper to the egg mixture and i added some minced garlic to the oil when cooking the feta :o)

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kate1985

Cooking Level: Intermediate

Living In: Launceston, Tasmania, Australia

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Reviewed: Aug. 12, 2007

I haven't had this stuff in years! We used to go to a Greek resteraunt long ago and get this all the time. Only difference was that they would come to the the table, pour Burbon on it, light it on fire and yell "WHOOMPAA!" They would squeeze the lemon over it to put the fire out. This recipe is exactly how I remember it tasting and every bit as good. I did not use the tomato at all because it just didn't seem to add anything more than a garnish. I served mine similar to the resteraunt minus the screaming and was extremely happy with the result. I am also shocked with how easy this is to make. If I would have known, I would have been making it for eons. However, I will now make it frequently to make up for lost time. Thank you for the recipe!

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PHONETEK

Cooking Level: Professional

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Reviewed: Jul. 28, 2007

This was really good!. BUT you have to like feta cheese. My 3 year old loved it. I actually saw someone make this on food tv in a restaurant on one of the Greek Islands. Oh by the way, this actually gets you full as a meal.

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Shun

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Reviewed: Jun. 9, 2007

The only reason I am giving this 2 stars is because some people might not mind using feta in place of kasseri or halloumi like tradional recipes use. Plus, feta is much easier to fine. I tried this just to see if I could sub the feta when I can't find the above and I didn't like it at all! The cheese doesn't really melt and the flavor just isn't the same. And once you've tried it the more traditional way you'll be too spoiled to accept this poor imitation. Sorry. If you want anything even close to "real" greek food, this isn't it!

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