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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

302.2 calories; 12.1 g protein; 18.5 g carbohydrates; 97 mg cholesterol; 655.5 mg sodium. Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/07/2004
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! Read More
(154)

Most helpful critical review

Rating: 2 stars
11/04/2006
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. Read More
(56)
81 Ratings
  • 5 star values: 49
  • 4 star values: 20
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
04/07/2004
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! Read More
(154)
Rating: 2 stars
11/04/2006
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. Read More
(56)
Rating: 4 stars
01/25/2004
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. Read More
(47)
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Rating: 5 stars
05/06/2005
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 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!!) Read More
(31)
Rating: 5 stars
11/18/2011
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. Read More
(31)
Rating: 2 stars
02/02/2006
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 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... Read More
(27)
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Rating: 5 stars
01/25/2004
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! Read More
(23)
Rating: 5 stars
01/25/2004
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. Read More
(20)
Rating: 5 stars
01/25/2004
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 tastes like something you would order in a nice restaurant. Read More
(15)