Feta Saganaki With a Sesame-Seed Crust

Recipe by Chef Kate
READY IN: 20mins
YIELD: 16 pieces
UNITS: US

INGREDIENTS

Nutrition
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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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