Broiled Feta Saganaki Recipes

GRILLED FETA WITH NUTS

Grilled Feta With Nuts image

This skillet of warmed feta and nuts can tide guests over before dinner or embellish a meal of grilled lamb kebabs, mixed vegetables, pork or chicken. Inspired by saganaki, a fried-cheese appetizer from Greece, the feta here is surrounded by nuts, olive oil, honey and herbs. Thyme, oregano or za'atar adds earthiness to the salty feta and sweet honey, but you could incorporate orange or lemon peel, fresh or dried chile, or any other aromatics you like on spiced nuts. You could also trade the nuts for tomatoes, dates, salami or olives. Whatever you do, be sure to drizzle the herbed honey and oil over each spoonful of feta. (See this roasted feta recipe for oven instructions.)

Provided by Ali Slagle

Categories dinner, easy, lunch, weeknight, finger foods, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil, plus more for greasing
8 ounce block of feta, patted dry
1/3 cup raw almonds, walnut pieces or hazelnuts
1 tablespoon honey
1/2 teaspoon fresh thyme or oregano leaves or za'atar
Black pepper
Grilled bread (or pita) or stone fruit, or both, for serving

Steps:

Heat the grill to medium-high. Lightly grease the bottom of a small or medium cast-iron skillet with extra-virgin olive oil.
Place the block of feta in the center of the skillet, then scatter the nuts around the feta. Drizzle the feta and nuts with the 2 tablespoons olive oil, plus the honey and thyme. Season generously with black pepper.
Place the skillet on the grates, cover the grill, and cook until the feta is soft to the touch and nuts are warm, 8 to 10 minutes. Serve right away with bread or stone fruit, or both.

GREEK FETA SAGANAKI

Greek Feta Saganaki image

Saganaki is a cheese-based Greek appetizer. The original Greek version is typically fried. The cheese is typically made from sheep's milk. Delicious regional variations include the use of Formaella cheese in Arachova and cheese in Cyprus. In the United States, saganaki is made differently. Instead of being fried, the cheese is usually covered with Brandy extract, and set aflame at the table when served (typically with a shout of "Opa"). The cheese is then extinguished with the juice of a fresh-squeezed lemon and sometimes served with pita bread. The invention of the "Flaming Saganaki" is usually attributed to Chicago restaurateur Chris Liakouras. What we're going to be making is a pan-fried version with slices of ripe tomatoes.

Provided by tha ARTIST

Categories Cheese

Time 10m

Yield 8 slices, 2-8 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces feta cheese
1 egg
1 teaspoon oregano
1/2 cup flour, all-purpose
2 tablespoons olive oil
2 large tomatoes, sliced
dried leaf basil, for decorational effect
salt & pepper, to taste

Steps:

Slice your feta into small squares, about 2×4 inches- you should be able to get 8 slices out of the 8 ounces.
In a small bowl- beat egg with oregano. Dip each slice of feta in egg, shake of excess and coat with flour till evenly covered.
In a large frying pan- heat olive oil over medium heat. Quickly cook cheese in oilve oil, until golden on both sides. Pat dry with paper towels.
Arrange feta on a large (& pretty) plate with thick tomato slices, season with S & P, garnish with basil.
Enjoy!

BROILED FETA-SAGANAKI

Broiled Feta-saganaki image

Use cooking times as guidelines and check the feta often as it cooks. Cutting the feta into 1/2-inch-thick slabs is crucial here; if sliced thinner, the cheese will crumble apart, but if sliced thicker, it will not heat through. Serve with wedges of warm pita bread

Provided by Boo Chef in West Te

Categories Greek

Time 13m

Yield 10 , 8-10 serving(s)

Number Of Ingredients 5

Ingredients

16 ounces feta cheese, sliced into 1/2-inch-thick slabs (2 blocks)
1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh parsley leaves

Steps:

Adjust an oven rack 4 inches from the broiler element and heat the broiler. Pat the feta dry with paper towels and place on a foil-lined baking sheet (or in a broiler-safe gratin dish). Sprinkle with the red pepper flakes and ground black pepper. Broil until the edges of the cheese are golden, 3 to 8 minutes. Drizzle with the oil and sprinkle with the parsley. Serve immediately.

Nutrition Facts : Calories 189, Fat 16.2, SaturatedFat 9.4, Cholesterol 53.5, Sodium 671, Carbohydrate 2.5, Sugar 2.5, Protein 8.6

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