Feta Saganaki (Pan fried Feta cheese)

Ingredients

• 190 gblock of feta, ideally made from 100% sheep’s milk
• 1egg, beaten
• ½ tspfreshly ground black pepper
• 40 gplain flour, enough to coat the feta
• for fryingolive oil
• 1lemon
• 1 tbsp honey, plus sesame seedshoney and sesame seeds (optional alternative to lemon)

Instructions

1. 1

   Cut the feta

   Cut the feta into one block about 2 cm thick.

2. 2

   Beat the egg

   Crack the egg into a bowl and whisk it with a fork.

3. 3

   Season the flour

   Put the flour and pepper in a separate bowl and mix them together.

4. 4

   Coat the feta

   Dip the feta in the beaten egg, then roll it in the flour until fully coated.

5. 5

   Heat the oil

   Pour olive oil into a frying pan to a depth of about 1 cm. Heat over medium-high heat to 180°C. If you do not have a thermometer, drop a little egg into the oil; it should sizzle straight away.

6. 6

   Fry until golden

   Fry the feta until coloured, about 2 minutes per side. Carefully turn it with a slotted spoon so both sides brown.

7. 7

   Drain the feta

   Lift the feta from the pan and set it on kitchen paper to absorb excess oil.

8. 8

   Finish and serve

   Squeeze a few drops of lemon over the feta, or finish with honey and sesame seeds instead. Serve while warm.

What is feta saganaki?

Saganaki refers to Greek dishes cooked in a small frying pan, and feta saganaki is a quick, crisp-edged take on the idea. Here, a block of salty feta is egg-washed, floured and fried until its coating turns golden.

The contrast is the appeal: a crunchy outside gives way to warm, soft cheese. Lemon cuts through the richness, while honey and sesame seeds offer a sweet alternative.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 18g protein, 16g carbs, 27g fat.

The feta provides most of the protein and fat, while the flour coating supplies most of the carbohydrates; the egg adds a little of both protein and fat. The oil used for frying also contributes fat, so serve the feta with a generous fresh salad or vegetables to balance the plate.

Choosing the feta

Sheep’s milk feta: The recipe favours feta made entirely from sheep’s milk, which gives the dish its characteristic tang and salty flavour. Choose a firm block that can be cut and turned without crumbling.

Thickness: Cut one block about 2 cm thick, as directed. A substantial piece is easier to coat and handle in the pan.

Getting an even coating

Egg first: Coat every surface of the feta in beaten egg so the flour has something to cling to. Let any excess drip back into the bowl before flouring.

Flour next: Roll the feta in the peppered flour and check that the sides and edges are covered. Patch any bare spots before frying for a more even crust.

Frying without breaking it

Oil temperature: Heat the oil to 180°C over medium-high heat. Without a thermometer, a little egg dropped into the pan should sizzle immediately.

Careful turning: Fry for about 2 minutes on each side, using a slotted spoon to turn the block gently. The coating should colour nicely while the cheese warms inside.

Serving it warm

Lemon finish: Add a few drops of lemon just before serving for a bright, tangy finish. Serve promptly so the coating stays crisp.

Sweet finish: For the alternative in the recipe, drizzle with honey and scatter over sesame seeds instead. Either topping works well with the salty feta.

What to serve alongside

Fresh sides: Serve with a simple tomato and cucumber salad or sliced vegetables to balance the rich, fried cheese. Warm flatbread is useful for scooping up any softened feta.

Small plates: Feta saganaki works as a starter or part of a Greek-style spread. If serving it alongside other dishes, keep the accompanying plates fresh and lightly dressed.

Recipe notes & tips

• Pat the feta dry if its surface is very wet before dipping it in the egg.
• Use a pan that allows the feta to sit flat without crowding.
• Check that the oil sizzles around a small drop of egg before adding the cheese.
• Turn the feta gently with a slotted spoon to help keep the coating intact.
• Drain the fried feta briefly on kitchen paper before adding the topping.
• Add lemon just before serving so the crust does not sit under the juice.

Variations

• Honey and sesame: Finish with a tablespoon of honey and sesame seeds instead of lemon.
• Extra pepper: Add a little more freshly ground pepper to the flour for a sharper seasoning.
• Herby coating: Mix dried oregano into the flour for a savoury Greek-inspired note.
• Chilli kick: Add a pinch of chilli flakes to the flour for gentle heat.
• Fresh herbs: Scatter chopped parsley over the finished feta alongside the lemon.

Common mistakes to avoid

• Feta too thin: A thin piece is more likely to break; cut a single block about 2 cm thick.
• Patchy coating: Bare spots can leave the feta exposed; cover all sides with egg and flour.
• Oil not hot enough: The coating may absorb excess oil; wait until a drop of egg sizzles straight away.
• Oil too hot: The outside can colour before the cheese warms; keep the heat at medium-high and watch it closely.
• Rough turning: The coating can split; use a slotted spoon and turn the feta carefully.
• Serving too late: The crust softens as it sits; drain briefly and bring it to the table while warm.

How to store

Feta saganaki is best eaten straight after frying. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in a hot oven or air fryer until warmed through; the coating may not be as crisp.

Frequently asked questions