Tuesday, July 21, 2009

Feta Tiganiti... Pan-Fried Feta Cheese...

Greek food is one of my favourites but unfortunately I'm not confident when cooking it. This recipe isn't mine. It comes from a great website 'Greek Food - Recipes and Reflections' (link to the original recipe can be found here).
I love Greek food. My first holidays with my Hubby were in Crete - the biggest Greek Island. The food was amazing. Fresh fruits, veges, lamb and those desserts - all with huge amount of honey... yum! I would love to travel around Greece and try all regional cuisine - maybe, someday... This recipe is very easy and so delicious - you have to try it!

How to make it...

- 250g of Greek feta cheese
- 1 egg
- 3 tablespoons extra virgin olive oil
- 1 teaspoon oregano
- fresh ground black pepper
- sesame seeds (I didn't have enough and added some breadcrumbs too)

Slice the feta into 1/2 inch thick slices (I made some stripes as it was easier for me to work with). Do not crumble or break the cheese when slicing. When the cheese is cut, put the slices on a plate and place in the freezer for 10 minutes to ensure that it's firm (I skipped that part and that was a mistake...). In a bowl beat the egg and add oregano and pepper. Into another bowl put some sesame seeds and breadcrumbs (if using). Dip the cheese into the egg mixture and then dip it into the sesame seeds/breadcrumbs to cover completely. In a frying pan heat the olive oil. Place the cheese in the pan and cook until you see the cheese starting to melt along its bottom edge, then carefully turn the slice over and cook to the melting point again. Remove and serve immediately.

Anula's tip: Be careful and don't salt the egg as Feta is usually salty!



  1. They look and sound delicious,Anula !

  2. I am so going to have to try pan frying feta! It sounds so good!

  3. I had this recently in Athens. Absolutely delicious! I tried making it earlier and it ended up being a gooey mess. Any suggestions on what I may be doing wrong?

  4. Chelsea:
    you need good, firm feta cheese. I would also suggest covering/dust the cheese pieces in plain flour before dipping them into the egg and seeds. This will create better, firmer coating and may prevent cheese melting to much. Let me know if you try any of this!

    Cheers. Anula.


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Pozdrawiam, Anula.