Feta Saganaki With a Sesame-Seed Crust

Feta Saganaki With a Sesame-Seed Crust created by Bergy

A Meze from Diana Kochilis' book, "Mezes." This is a saganaki with a twist.

Ready In:
20mins
Yields:
Units:

ingredients

directions

  • The feta should be a rectangular, not triangular, piece.
  • Cut it into four 1/2-inch slices and cut each slice into quarters to get bite-sized rectangles.
  • Beat the egg lightly in a shallow bowl. Spread the sesame seeds onto a large plate. Dip the cheese in the egg and then in the sesame seeds.
  • Heat the olive oil and butter in a large, heavy, nonstick skillet.
  • Place about 6 of the cheese pieces in the skillet, and sauté over medium-high heat.
  • As soon as the feta begins to soften, flip it over to brown on the other side.
  • Remove and serve hot.
  • Repeat with the remaining feta and sesame seeds.
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RECIPE MADE WITH LOVE BY

@Chef Kate
Contributor
@Chef Kate
Contributor
"A Meze from Diana Kochilis' book, "Mezes." This is a saganaki with a twist."
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  1. UmmBinat
    Very salty but it is still worth a try. The crust the sesame seeds make is absolutely delicious. Served with freshly squeezed lemon and rice crackers along with a zucchini soup for a light, late night meal.
    Reply
  2. Bergy
    This recipe requires a Feta cheese that will soften a bit when heated - unfortunately mine didn't. This is not the recipe's fault but a fault of choice by me. It was still very tasty and I will make it again with a another type of Feta. It would also be wonderful with any cheese that softens when heated MMmmm. The lemon juice is a must
    Reply
  3. Bergy
    Feta Saganaki With a Sesame-Seed Crust Created by Bergy
    Reply
  4. Bergy
    Feta Saganaki With a Sesame-Seed Crust Created by Bergy
    Reply
  5. Bergy
    Feta Saganaki With a Sesame-Seed Crust Created by Bergy
    Reply
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