Greek Pan Fried Feta Recipe with Honey and Herbs for Feta Saganaki

This recipe for Greek pan fried feta with honey and herbs makes feta saganaki. Fried over high heat until crispy and golden brown, the feta cheese is soft inside and gently flavoured and fragrant with Mediterranean herbs. It makes a fantastic snack or starter eaten with warm bread, toasted sourdough or crackers, is wonderful with a Greek salad, or served as part of a Greek feast.

Prep Time10

Cook Time10

Total Time20

Course: appetiser, snack, starter, side dish

Cuisine: Greek

Servings:

Calories: 2918kcal

Author: Lara Dunston

Ingredients

1 egg beaten
2 tbsp plain flour
200 g Greek feta a whole thick block
1 cup extra virgin olive oil or more if needed
1 tsp lemon thyme leaves only
1 tsp rosemary chopped
2 tbsp honey
2 tbsp dukkah see recipe, or crushed mixed nuts and sesame seeds

Metric - US Customary

Instructions

Prepare three shallow dishes large enough to fit the block of Greek feta, including a dish full of cold water, a dish to hold the beaten egg, and a dish for the flour.
Dip the block of feta into the dish of cold water, then into the beaten egg so it’s fully immersed, and then into the plain flour so it’s fully coated.
To a small frying pan that’s large enough to hold the block of feta, heat the extra virgin olive oil over medium-high until hot and shimmering – you’ll need enough oil to reach halfway up the block of cheese – then add the thyme and rosemary, and using tongs place the block of feta in the pan.
Fry the feta on one side for 4-5 minutes or until crispy and golden-brown, then carefully turn the block of feta over and fry the other side for another 4-5 minutes.
Using the tongs, transfer the fried feta to a serving plate, drizzle on the honey, sprinkle on the dukkah or a mix of crushed mixed nuts and sesame seeds, and garnish the plate with more herbs.
Serve the feta with lemon wedges for squeezing on the cheese, and warm bread, toasted sourdough, or crackers.

Notes

For garnish: more sprigs of thyme and rosemary and lemon wedges for squeezing

Nutrition