This classic Greek Feta Saganaki brings restaurant-style indulgence to your home in just 10 minutes.
Golden-crispy on the outside and irresistibly melty inside, this pan-fried feta cheese appetizer delivers a perfect balance of salty and rich flavors.
Popular in traditional Greek tavernas, Saganaki creates an impressive start to any Mediterranean feast or casual dinner party.
The best part? You only need a few minutes and basic ingredients to master this crowd-pleasing appetizer.
Ingredients for Greek Feta Saganaki
- Feta Cheese: One block (190g/6.5 oz) made from 100% sheep’s milk for authentic taste
- Egg: One large egg, beaten until smooth
- Black Pepper: 1/2 teaspoon, freshly ground for best flavor
- All-purpose Flour: 40g (1.5 oz) for perfect golden coating
- Olive Oil: Enough for shallow frying
- Lemon: One fresh lemon for serving
- Optional Toppings: 1 tablespoon honey and sesame seeds for alternative serving
Step-by-Step Instructions
- Prepare the Cheese: Cut your feta block into 2cm (1 inch) thickness for ideal cooking
- Prepare Coating Station: Whisk egg in one bowl, combine flour and pepper in another
- Coat the Feta: Dip cheese in egg mixture, then thoroughly coat with seasoned flour
- Heat Oil: Pour oil into pan (1cm/0.5 inch depth) and heat to 180C/350F
- Test Oil Temperature: Drop a bit of egg mixture – it should sizzle immediately
- Fry to Perfection: Cook each side for about 2 minutes until golden brown
- Drain: Place on kitchen paper to remove excess oil
- Serve: Finish with fresh lemon drops or drizzle with honey and sprinkle sesame seeds. Enjoy while warm!
Cooking Techniques
The secret to perfect feta saganaki is getting your oil temperature just right! If you’re new to frying cheese, don’t worry – the egg test is a foolproof way to check.
Just drop a tiny bit of beaten egg into the oil, and if it sizzles right away, you’re good to go! Keep your heat at medium-high and watch for that gorgeous golden-brown color.
A slotted spoon is your best friend here – it helps you flip the feta gently and keeps it from breaking apart.
Variations
This recipe offers two amazing finishing touches – you can go traditional with a squeeze of fresh lemon, or try the sweet version with honey and sesame seeds.
Both are fantastic! If you can’t find sheep’s milk feta, cow’s milk feta works too, though it might be a bit milder in taste.
For extra zip, mix some dried oregano into your flour coating. Want it extra crispy? Double-coat by dipping in egg and flour twice!
Serving Suggestions
Serve your saganaki right away while it’s still warm and melty inside! It’s perfect as part of a Greek meze spread alongside olives, fresh tomatoes, and warm pita bread.
Add a crisp Greek salad on the side to balance the richness. For drinks, try it with a cold glass of ouzo or a crisp white wine.
Remember those lemon wedges on the side – a fresh squeeze just before eating makes all the difference!
Timing Tips
This dish is best enjoyed fresh off the pan – that’s when the outside is perfectly crispy and the inside is wonderfully warm and soft.
If you’re planning a meal, make this last, just before serving. The good news is it only takes 10 minutes from start to finish!
Have all your ingredients ready before you start, and your guests will be amazed at how quickly this impressive appetizer comes together.
Feta Saganaki (Pan fried Feta cheese)
Equipment
- Frying pan
- Kitchen paper
- Bowls
Ingredients
For the Saganaki
- 190 g feta cheese ideally made from 100% sheep’s milk
- 1 egg beaten
- 1/2 tsp freshly ground pepper
- 40 g flour enough to coat the feta cheese
- olive oil for frying
- 1 lemon
Instructions
- To prepare this super easy feta saganaki, start by cutting the feta cheese into 1 block approx. 2cm or 1 inch thick.
- Crack the egg into a bowl and whisk it with a fork.
- In another bowl add the flour and the pepper and using a spoon mix to combine.
- Dip the feta cheese into the whisked egg and then roll into the flour. You want the feta cheese entirely coated with flour.
- Pour your oil to the frying pan until it is about 1 cm / 0.5 inch full.
- Heat the oil over medium-high heat until it has reached 180C/350F. If you don’t have a kitchen thermometer, drip a drop of the egg in the pan. If it sizzles immediately your oil is about the right temperature.
- Fry the feta until nicely coloured. Use a slotted spoon to flip the feta saganaki over carefully, so that it is nicely coloured on both sides. (about 2 minutes each side)
- When done, place on some kitchen paper to absorb the extra oil.
- Squeeze a few drops of fresh lemon on top (or the honey and sesame seeds) and serve your feta saganaki while still warm!