Fifteen minutes in the oven and these cheeses are transformed into hot savory mezethes, appetizers, or even side dishes. Feta and kasseri cheeses are most common (read down for kasseri).
A saganaki is a small, two-handled pan, which gives its name to these oven- or stove-to-table dishes that use it. In the market, look for small paella pans or small au gratin dishes.
- 1 slice of feta cheese (firm, approximately 1/2 inch thick)
- 1 tablespoon of olive oil
- Garnish: pepper (fresh ground)
- Garnish: Greek oregano (dried)
Preheat the oven to 375°F (190°C).
Place the slice of feta cheese in a small oven-proof serving dish. Sprinkle the oregano over the cheese and add a grind of black pepper. Drizzle with olive oil. Cook for 12-15 minutes depending on the thickness of the cheese slice, and serve hot.
Alternatively, Try a Different Cheese
- 1 slice of kasseri cheese, approximately 1/2 inch thick
- a lemon wedge
Place the slice of kasseri cheese in a small oven-proof serving dish and cook at 375°F (190°C) for 15 minutes or until the top of the cheese bubbles. Serve straight from the oven, with a squeeze of lemon (see photo).
Note: Kasseri has a high oil content and does not need the addition of oil. When choosing a different cheese, add oil (as in the feta recipe) or not, depending on how oily the cheese is.