Broiled Feta Saganaki Recipes

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FLAMING GREEK CHEESE (SAGANAKI)



Flaming Greek Cheese (Saganaki) image

This flaming cheese ritual was started by restaurateurs in Chicago, who encouraged customers to yell, 'Opa!' as the plate was being ignited. You can recreate the tradition at home in minutes, whether you'd like to spark up a little romance with an old flame on date night or just try a fast and fun cheese dish on a chilly weeknight. Serve with sliced fresh or grilled bread.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 13m

Yield 2

Number Of Ingredients 7

1 (4 ounce) package kasseri cheese
1 tablespoon water, or as needed
¼ cup all-purpose flour, or as needed
1 tablespoon olive oil
2 tablespoons brandy, at room temperature
½ lemon, or to taste
1 tablespoon freshly chopped Italian parsley

Steps:

  • Brush each side of the kasseri cheese with water. Dredge both sides in flour, making sure the surface is completely covered.
  • Preheat a well seasoned cast iron skillet on medium-high heat until smoking. Pour in olive oil. Carefully place the floured cheese in the hot oil. Cook until cheese begins to ooze and a golden brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more.
  • Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese. Light the brandy using a fireplace lighter. Now you can exclaim "Opa!" and marvel at the fire. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.

Nutrition Facts : Calories 391.2 calories, Carbohydrate 15 g, Cholesterol 61.2 mg, Fat 25.4 g, Fiber 1.8 g, Protein 16.3 g, SaturatedFat 11.2 g, Sodium 543.5 mg, Sugar 0.1 g

BROILED FETA WITH GARLICKY CHERRY TOMATOES & CAPERS



Broiled Feta with Garlicky Cherry Tomatoes & Capers image

Broiled feta with burst cherry tomatoes and capers makes a surprisingly addictive and flavorful spread. Perfect for summer!

Provided by Jennifer Segal

Categories     Appetizers

Time 20m

Yield 4

Number Of Ingredients 8

1 (8 ounce) block feta cheese
2 tablespoons extra virgin olive oil
2 cloves garlic, roughly chopped
10.5 ounces cherry tomatoes, preferably different colors, halved
Scant ¼ teaspoon salt
⅛ teaspoon pepper
Pinch sugar
1½ tablespoons capers, drained

Steps:

  • Preheat the broiler and set the oven rack in the top position. Place the feta in a small (1-quart) baking dish and set aside.
  • Heat the oil in medium saucepan over medium heat. Add the garlic and cook, stirring constantly, until lightly golden, 1 to 2 minutes. Add the tomatoes, salt, pepper and sugar; cook, stirring frequently, until the tomatoes are softened and starting to burst, 2 to 3 minutes. Remove from the heat and stir in the capers.
  • Scatter the tomatoes around the feta and broil until the feta is softened and browned on top, 3 to 4 minutes (but keep an eye on it as broilers vary greatly.) Serve warm with bread.

Nutrition Facts : Calories 226, Fat 19g, Carbohydrate 6g, Protein 9g, SaturatedFat 9g, Sugar 4g, Fiber 1g, Sodium 732mg, Cholesterol 50mg

GREAT APPETIZER: OVEN BAKED FETA WITH TOMATOES & PEPPERS



Great appetizer: Oven Baked Feta with Tomatoes & Peppers image

A classic recipe from Northern Greece that is ready in just 30 minutes!

Provided by Marilena Leavitt

Categories     Appetizer

Time 30m

Yield 4

Number Of Ingredients 7

8 ripe pearl tomatoes, or, 1 large vine-ripened tomato
4 TBSP. extra virgin olive oil
--- sea salt & crushed red pepper flakes
½ medium green bell pepper (or 2 sweet banana peppers)
2 thick slices of Greek Feta (about 6 oz.)
1 tsp. dried Greek oregano
4 slices of hearty multigrain bread, grilled

Steps:

  • Preheat the oven to 425˚F.
  • Slice the pearl tomatoes horizontally (each one in four pieces) and place on paper towels to drain. (If you are using one large tomato, cut the end pieces and slice the rest in six slices). After 3-4 minutes, turn them over and place on new paper towels. Cut the pepper into four rings and set aside.
  • Oil well a small, shallow ceramic baking dish (or four individual ceramic ramekins) and place half of the tomato slices at the bottom. Sprinkle with some sea salt and crushed pepper flakes. Top with half the bell pepper slices.
  • Arrange the two Feta pieces on top of the tomato/pepper layer, place the remaining tomato slices on top of each piece of cheese, and place the rest of the bell pepper rings on the tomato. Drizzle liberally with the extra virgin olive oil, sprinkle with oregano and some more pepper flakes, and transfer to the middle of the oven.
  • Bake for about 25 minutes, or until the feta turns a light-golden color and the oil is sizzling. If you want to deepen the color, you can place the dish under the broiler for 1-2 minutes at the end of the cooking time.
  • Brush some olive oil on the slices of good, multigrain bread, and grill on both sides. Serve the baked feta immediately with some warm grilled bread.

BROILED FETA-SAGANAKI



Broiled Feta-saganaki image

Use cooking times as guidelines and check the feta often as it cooks. Cutting the feta into 1/2-inch-thick slabs is crucial here; if sliced thinner, the cheese will crumble apart, but if sliced thicker, it will not heat through. Serve with wedges of warm pita bread

Provided by Boo Chef in West Te

Categories     Greek

Time 13m

Yield 10 , 8-10 serving(s)

Number Of Ingredients 5

16 ounces feta cheese, sliced into 1/2-inch-thick slabs (2 blocks)
1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh parsley leaves

Steps:

  • Adjust an oven rack 4 inches from the broiler element and heat the broiler. Pat the feta dry with paper towels and place on a foil-lined baking sheet (or in a broiler-safe gratin dish). Sprinkle with the red pepper flakes and ground black pepper. Broil until the edges of the cheese are golden, 3 to 8 minutes. Drizzle with the oil and sprinkle with the parsley. Serve immediately.

Nutrition Facts : Calories 189, Fat 16.2, SaturatedFat 9.4, Cholesterol 53.5, Sodium 671, Carbohydrate 2.5, Sugar 2.5, Protein 8.6

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