Feta is one of the many indigenous cheeses used in saganaka.
Feta saganaki is a Greek appetizer made from feta cheese seared in a pan. It is rumored that it has its origin in Turkey and its name is a tribute to the single-dose pan in which it is fried, called sagani. Traditional saganaki is eaten directly from this pan. In fact, all the dishes that are prepared in saganis are called “saganaki”. Feta saganaki is enjoyed with a twist of fresh lemon and the anise-flavored Greek liqueur ouzo.
Feta is one of the many indigenous cheeses used in saganaki. Hard cheeses work best for saganaki because they retain their shape when subjected to the intense heat required to prepare this dish. Kesseri, kefalograviera, and kefalotyri are some of the hard Greek cheeses found in various saganaki recipes. Dipped in a batter of egg, flour and oil, or just butter, feta saganaki is placed in a sagani pan and fried until the feta is bubbly and the outer layer is crisp. An alternative to pan frying is to coat the feta with butter and broil it in the oven.
In North American Greek restaurants, it is common to dip feta in brandy, flambé it, and serve it hot to the table with shouts of “Oops,” an expression of celebration and joy in Greek. This creates a festive and extravagant presentation of this favorite Greek dish. Another modern way of serving feta saganaki is in a meze setting, where a large sample of appetizer plates is served in four- to five-course meals. A sprinkle of sesame seeds or oregano can be added on top of saganaki feta cheese as a finishing touch.
Traditional feta saganaki is prepared by slicing firm feta cheese into 7.6 x 5 cm squares 0.5 to 1 inch (1.2 to 2.5 cm) thick, then rinsing to remove excess salt. It’s important to cut the feta into the right size pieces because if they’re too thick, the cheese won’t melt completely, and if they’re too thin, they’ll fall apart in the cooking process. The feta is then covered in flour on all sides and placed in the sagani pan with olive oil and grilled on each side for about two to two and a half minutes. It is served in the sagani pan, with fresh lemon slices, thick tomato slices, and sagani or other bread.