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Saganaki (Pan-seared Feta with Honey)


  • 1 block of Greek Feta in brine
  • 50g plain flour for dredging (1–2 ounces)
  • 2 tablespoons for searing of
  • 1/2 lemon
  • 766 Deluxe Honey
  • (Optional toppings drained capers or toasted white sesame seeds )


Time: 30 minutes
  • If the block of Feta is a large slice in half. If it is a smaller piece no need to slice. If you cut the cheese too thin, the saganaki will melt into the pan.
  • Place the cheese under running water and then dredge into the flour, shaking off the excess flour. This will help the saganaki form a nice golden crust and hold its shape when fried.
  • In a small heavy-bottomed, non-stick pan, add the EVOO as soon as the oil heats, add the cheese, and sear for a few minutes on both sides, flipping the saganaki carefully with a spatula until the crust is golden.
  • Drizzle with 776 Deluxe Honey, a sprinkle of lemon and optional toppings. Serve while hot as a delicious meze with grilled pita, olives, and other assorted vegetables and fruit.
  • Adapted from -EliK. Giannopoulos
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