What is Feta Saganaki?

In North American Greek restaurants, it is popular to soak Feta cheese into brandy, Flambé and serves it hot to the table with shouts "OPA", the expression of celebration and joy in Greek. This creates a festive and charming presentation of this popular Greek food. Another trendy way to serve Feta Saganaki is in the limit where a large sampling of food starters are served in four to five courses. As a finishing touch, you can add sesame seeds or oregano at the top of Feta Saganaki.

Traditional feta Saganaki is prepared by the rabbling feta cheese up to three inch (7.6 x 5 cm), which are thickness 0.5 to one inch (1.2 to 2.5 cm) and then rinse to alleviate part of the excess salt. Cutting feta cheese into those pieces of the right size is important, because if they are too strong, the cheese melts all the way and if they are too thin, it will disintegrate in the cooking process. WITHThe feta is then covered with flour on all sides and placed in a pan with olive oil and the pan rests on each side for about two to two and a half minutes. It is served in the Sagani pan, with the side of fresh lemon wedges, thick slices of tomatoes and pita or other bread.