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My review
Greek Saganaki
Elizabeth Chorley
"Serve this pan-fried feta cheese with slices of ripe, red tomatoes and lemon."
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Ingredients
15 m servings 302 calsOriginal recipe yields 4 servings
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Directions
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- 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.
- 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.
- Arrange feta on a plate with thick tomato slices, season with black pepper, and garnish with lemon wedges.
Nutrition Facts
Per Serving: 302 calories; 20.4 g fat; 18.5 g carbohydrates; 12.1 g protein; 97 mg cholesterol; 656 mg sodium. Full nutrition
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Reviews
Read all reviews 5879 Ratings
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Most helpful positive review
4/3/2004
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 almo...
Most helpful critical review
9/10/2006
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, Thi...
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4/3/2004
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 almo...
9/10/2006
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, Thi...
7/29/2002
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 ...
5/6/2005
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 exactl...
10/3/2002
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...
2/2/2006
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...
7/30/2002
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...
8/24/2002
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 ...
1/17/2003
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...