Greek Feta Saganaki Recipes

FLAMING GREEK CHEESE (SAGANAKI)

Flaming Greek Cheese (Saganaki) image

This flaming cheese ritual was started by restaurateurs in Chicago, who encouraged customers to yell, 'Opa!' as the plate was being ignited. You can recreate the tradition at home in minutes, whether you'd like to spark up a little romance with an old flame on date night or just try a fast and fun cheese dish on a chilly weeknight. Serve with sliced fresh or grilled bread.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 13m

Yield 2

Number Of Ingredients 7

Ingredients

1 (4 ounce) package kasseri cheese
1 tablespoon water, or as needed
¼ cup all-purpose flour, or as needed
1 tablespoon olive oil
2 tablespoons brandy, at room temperature
½ lemon, or to taste
1 tablespoon freshly chopped Italian parsley

Steps:

Brush each side of the kasseri cheese with water. Dredge both sides in flour, making sure the surface is completely covered.
Preheat a well seasoned cast iron skillet on medium-high heat until smoking. Pour in olive oil. Carefully place the floured cheese in the hot oil. Cook until cheese begins to ooze and a golden brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more.
Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese. Light the brandy using a fireplace lighter. Now you can exclaim "Opa!" and marvel at the fire. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.

Nutrition Facts : Calories 391.2 calories, Carbohydrate 15 g, Cholesterol 61.2 mg, Fat 25.4 g, Fiber 1.8 g, Protein 16.3 g, SaturatedFat 11.2 g, Sodium 543.5 mg, Sugar 0.1 g

GREEK SAGANAKI

Greek Saganaki image

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

Provided by Elizabeth Chorley

Categories Appetizers and Snacks Cheese

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

8 ounces feta cheese
1 egg
1 teaspoon finely chopped fresh oregano
½ cup all-purpose flour
2 tablespoons olive oil
freshly ground black pepper
2 large ripe tomatoes, sliced
1 lemon, cut into wedges

Steps:

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 : Calories 302.2 calories, Carbohydrate 18.5 g, Cholesterol 97 mg, Fat 20.4 g, Fiber 1.7 g, Protein 12.1 g, SaturatedFat 9.8 g, Sodium 655.5 mg, Sugar 4.9 g

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!

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