Pan-seared golden feta that is crispy on the outside and melting on the inside, served piping hot with lemon, honey, and oregano. A simple, savory and tangy Greek mezze perfect for sharing.
Ingredients
- 400 g Block of PDO Greek feta
- 60 g T55 wheat flour
- 1 piece Egg
- 40 g White sesame seeds
- 60 ml Extra virgin olive oil
- 2 tbsp Honey
- 1 piece Lemon
- 1 tsp Dried oregano
- to taste Ground black pepper
Method
- Drain the feta, pat it thoroughly dry with paper towels, then cut it into thick slices that will hold together well during cooking.
- Prepare three shallow bowls with the flour, beaten egg, and sesame seeds; the egg mixture should be smooth and well blended.
- Dredge each piece of feta in the flour, tapping off the excess, then coat it in the egg and finally the sesame seeds, pressing gently so they adhere.
- Heat the olive oil in a heavy skillet over medium heat; it is ready when a sesame seed immediately sizzles upon contact.
- Place the breaded feta in the skillet without moving it at first, then cook until a firm, golden crust forms on the first side.
- Flip carefully with a thin spatula and brown the other side until the cheese is hot in the center but still well contained within its crust.
- Drain briefly on paper towels; the saganaki should remain crispy and be served immediately, before the feta firms up.
- Plate on a ceramic dish, drizzle with honey, squeeze the lemon over the top, then finish with the oregano and a twist of black pepper.
Nutrition
Per serving
- Energy
- 575.5 kcal
- Protein
- 20.29 g
- Carbohydrate
- 21.92 g
- Fat
- 45.78 g
- Fibre
- 2.64 g
- Calcium
- 345.78 mg
- Iron
- 2.3 mg
- Magnesium
- 55.37 mg
