Feta Cheese Makes Me Happy Greek Saganaki Recipe

February 28, 2006 | Posted by Allison as Go Greek Recipe at 2:15 pm | (4) Comments »

Greek Saganaki.jpg I’ve had Feta on the brain today. It’s all I can think of, my boss has a block of feta cheese or a head, the clouds distictly look like feta at play and I’m pretty sure my computer is made of feta. Yuchh- no, it tastes like plastic. I must be having Greek Saganaki delirium.

Saganaki (Greek σαγανάκι) 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.

Ingredients:

8 oz Feta cheese
1 egg
1 teaspoon oregano
1/2 cup flour, all-purpose
2 tablespoons olive oil
2 large tomatoes, sliced
Basil leaf, for decorational effect
S & P, to taste

What’s Next:

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!

Eat well & Laugh often.

Do you like this article? Submit it to Blogosphere News!

Related Posts

4 Comments »

I Still Have Feta On The Brain Eggs - bFeedMe Said,

March 2, 2006 @ 2:07 pm

[...] For those of you who saw my feta cheese craze post, I’m still feelin’ it. I made these delicious feta eggs while I was rushing out the door this morning. Please enjoy! [...]
Susie Said,

March 24, 2006 @ 11:59 am

My husband and I recently returned from Turkey and Greece. We ate so much cheese it was crazy. My husband has never tried or cared to try Feta. He now loves it. But the cheese he was really addicted to was Saganaki. I have not been able to find it here (McMInnville, Or). I did find one that looks the same but I have not tried it yet, it is Muenster. But I believe it is make from cow’s milk. We also fell in love with a cheese in Turkey that was grilled but I did not get the name of it. I did find a Greeke cheese for grilling called Halloumi that we will try this weekend I am not sure if it is the same or not. My question to you is where can we find Saganaki? I am lactose intolerant and I had no problem with the sheep and goat cheese. Do these not have lactose that you know of? Anyway I just entered the name of the cheese in a search and got this site and was glad to find someone who would know what I am talking about. Thank you, Susie
Allison Said,

March 27, 2006 @ 3:38 pm

Dear Susie,

Thank you for your comments and your questions. I’m glad that we share the same passion- “I’m just crackers about cheese!”, as Wallace would say. As far as finding the Saganaki cheese you seek, you should be most pleased with this link- http://www.igourmet.com/shoppe/search.asp?cat=51&qry=saganaki- which offers both Dodoni Greek Feta as well as Kefalograviera. This is a wonderful & helpful supplier and I know you’re just going to fall in love with them.

As far as your very interesting question regarding lactose intolerance, I did a bit of digging. I found many cases (http://blogs.health.yahoo.com/experts/weightkoch/2056/facts-about-lactose-intolerance?print=1&cin)where lactose intolerant (LI) folks were able to comfortably digest goat & sheep’s milk cheeses. It looks like it is a difference in the enzymes & fat cells.

According to- http://www.gourmetretailer.com/gourmetretailer/magazine/article_display.jsp?vnu_content_id=1940009- goat & sheep’s milk cheeses can be easier to digest than cow’s milk cheeses because the fat cells are smaller, thereby more closely resembling human milk. This also allows the fat to be broken down and assimilated more easily.
Many people who are lactose intolerant or have other milk-related allergies can eat cheeses made from goat milk.

I hope I have steered you in a good direction of cheese & understanding LI in reference to goat & sheep’s milk cheeses.

-Allison
jamie mast Said,

June 9, 2007 @ 4:21 pm

Do you have the recipe available for your spinach and feta dip? I would love to know the ingrdients thank you