Saganaki with Feta Cheese and Phyllo
This appetizer sells out! It can’t be summer without saganaki and the most special with feta wrapped in crispy foil, warm and bathed in honey and toasted sesame seeds. If you can say no….
The feta in the “package” is not melting on the plate, but it is warm and joins in the mouth with everything else, creating the strongest appetizer on the table!
Saganaki with feta cheese and phyllo
Equipment
- Plastic wrap
- Non-stick pan
Ingredients
- 100 g x 2 rectangular pieces of feta cheese 1.5 cm thick (0.6 inches)
- 2 sheets of phyllo pastry
- olive oil for frying
- honey for garnish
- toasted sesame seeds for garnish
- black sesame for garnish (optional)
Instructions
- Cut the feta into two rectangular pieces, each 1.5 cm thick (0.6 inches).
- Put them on absorbent paper to drain them well.
- Open one sheet of crust and place one piece in the middle (on the narrow side) and one piece on the edge (on the longer side).
- Start rolling it first by putting the right and left pieces in the middle and then turn it over and roll the rest of the sheet all the way to the end.
- Spread a little water on the edges to make them stick together.
- Make the other piece of feta in the same way.
- Wrap them with plastic wrap to prevent the dough from drying out and place them in the refrigerator for 30 minutes.
- After the time is up, heat the oil (about 1.5 cm high/ 0.6 inches) in a non-stick pan over medium-high heat.
- When it is hot, carefully place one packet and once it is golden, turn it over to the other side.
- Take it out on absorbent paper and continue with the next packet.
- Serve immediately, while still warm, on a plate and drizzle with a little honey.
- Toast the sesame seeds in a pan (on medium heat, stirring constantly) and once they are golden, take them out and sprinkle them with this pancake and some black sesame seeds.
- ENJOY IT!
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