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Greek Saganaki

Greek Saganaki

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Elizabeth Chorley

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

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  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

DOLFANCHICK1027
131
4/6/2004

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 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!

EVDOXIAG
44
1/25/2004

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.

Eleni07
43
11/4/2006

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.