Feta Saganaki


Preparation info

  • Serves


    as meze
    • Difficulty


Appears in

The Real Greek

The Real Greek

By Tonia Buxton

Published 2016

  • About

In Greek cuisine, saganaki is any one of a variety of dishes prepared in a small two-handled pan, the best-known being a meltingly delicious appetizer of fried cheese. Halloumi and kasseri work well, but I like to use feta and serve it with lots of lemon, fresh tomatoes on the side and crispy pitta bread.


  • 200 g feta cheese
  • 1 egg
  • 1 heaped tsp. finely chopped oregano
  • 8 tbsp. plain flour
  • 2–3 tbsp. olive oil
  • 2 tomatoes, sliced
  • 1 lemon, cut into wedges
  • Freshly ground black pepper


  • Slice the feta in half. Beat the egg in a shallow dish with the oregano and a little ground black pepper. Measure out the flour onto a plate.
  • Dip the feta slice in the egg, shake off the excess and then dip into the flour, dusting both sides with a light coating. Repeat with the remaining slice.
  • Heat some olive oil in a small frying pan or a saganaki. Fry the cheese until golden brown on both sides, with a nice crust forming. Drain on absorbent kitchen paper.
  • Plate up with slices of tomato, plenty of freshly ground black pepper and wedges of lemon.