Saganaki (Pan-Fried Feta)
A thick slab of feta seared in a hot pan until golden and crispy — finished with honey, lemon, and a kick of heat.
15 min
5 min
Easy
2
Ingredients- Mt. Vikos Traditional feta, cut into 2 thick slabs8 oz
- All-purpose flour2 tbsp
- Extra virgin olive oil2 tbsp
- Honey2 tbsp
- Lemon, cut into wedges1
- Dried oregano1 tsp
- Red pepper flakes½ tsp
- Fresh parsley, roughly chopped1 tbsp
Method- Step01
Pat the feta slabs completely dry with paper towels. Dredge each in flour, shaking off excess, and let sit 2 minutes so the flour adheres.
- Step02
Heat the olive oil in a heavy skillet over medium-high until shimmering. Carefully lay the floured feta in the pan and do not move it.
- Step03
Sear 2–3 minutes until the bottom is deep golden and releases cleanly. Flip carefully and sear the other side 1–2 minutes more.
- Step04
Transfer to a warm plate. While hot, drizzle generously with honey, sprinkle with oregano and red pepper flakes, squeeze over the lemon, and scatter with parsley. Serve at once with crusty bread.
Made With Intention
PDO certification means what you're holding is the real thing — made in Greece, from Greek sheep and goat milk, by traditional Greek methods.
Why Authentic Matters
True Greek feta is PDO certified and crafted exclusively from sheep and goat's milk — producing the bold, tangy flavor and crumbly texture that only an authentic recipe can achieve.
