Crispy Feta Saganaki

Active time: 25 mins
Total time: 40 mins
Serves: 12

Why it passed the test

• Briefly freezing the sesame-coated feta before frying helps the coating stay in place, creating a crisp, golden finish.
• Firm feta, particularly Greek feta, softens into a creamy centre during frying while retaining its shape.
• Nutty sesame seeds and a final honey drizzle temper feta’s salty tang with sweetness.

Feta Saganaki is a traditional Greek starter featuring cheese fried in a pan. In this recipe, created by Greek chef Argiro Barbarigou, toasted white and black sesame seeds form a crunchy, nutty coating. Generous slices of firm feta are coated first in flour and egg, then in the sesame seeds, before being fried in olive oil until golden. Honey drizzled over just before serving offsets the feta’s briny flavour and makes the platter disappear quickly.

The brief freezer rest is essential: it secures the sesame coating so it will not come away in the frying pan, while also helping it cook into an even, unbroken crust. If possible, use firm Greek feta, which holds together particularly well and becomes wonderfully creamy as it heats. Serve it straight away, while the coating remains crisp and the middle is hot and soft. Offer lemon wedges, warm pitta bread, or sliced cucumber and tomatoes alongside.

What is authentic Greek feta?

When buying Greek feta, check the pack for the EU PDO logo. This official Protected Designation of Origin mark confirms that the feta was made in designated Greek regions according to traditional methods, complies with strict ingredient requirements and has matured for a minimum of two months. Greek feta carrying this seal must contain only sheep’s milk, or sheep’s milk blended with no more than 30% goat’s milk. Cow’s milk is not permitted.

Notes from the Food & Wine Test Kitchen

• Alter the heat as necessary during frying so the coating does not brown too quickly.
• To keep the process as tidy as possible, use one hand for dry ingredients and the other for wet ingredients when coating the feta.

This recipe was developed by Argiro Barbarigou; the text was written by Andee Gosnell.

Ingredients

• 150 g white sesame seeds
• 35 g black sesame seeds
• 25 g plain flour
• 2 large eggs
• 5 ml water
• 1 (450 g) block firm Greek feta cheese, patted dry and cut into 1.25 cm-thick slices
• Extra-virgin olive oil
• Honey, for drizzling

Directions

1. In a medium bowl, mix the white and black sesame seeds thoroughly. Put the flour in another medium bowl. In a third medium bowl, whisk the eggs with 5 ml water until combined. Set all three bowls aside.

2. Line a baking tray with baking parchment. Coat the feta one slice at a time: dust it with flour and shake off the excess, dip it in the beaten egg and allow any excess to drip away, then roll it through the sesame mixture. Turn each slice to coat it completely and press the seeds on gently. Place the coated feta on the prepared tray and freeze for 15 minutes. Discard any remaining flour, sesame seeds and egg mixture.

3. Pour enough oil into a large frying pan to cover the base, about 120 ml, and heat over a medium-high heat. Once hot, lower the heat to medium, add the feta slices and fry for 2 to 3 minutes on each side, until crisp and golden, adjusting the heat if needed. Move the feta to a plate lined with kitchen paper and drain off excess oil. Drizzle with honey and serve immediately.

Reviews

5 out of 5
1 Ratings

ToughAvocado9567 - 5 star

02/25/2026

So good. I especially love it with the drizzle of honey.

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