Greek Saganaki

Greek Saganaki


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


15 m servings 302 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 77 Ratings


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 almo...

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, Thi...

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 ...

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 se...

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 exactl...

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...

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. Althoug...

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 ...

This is really scrumptious! My husband and I ate it for a late lunch on a weekend day when we were going out to dinner with friends and didn't want to fill up. It's not difficult to make and tas...