Tyri Saganaki sto Fourno: Oven Roasted Saganaki

By Nancy Gaifyllia

Updated 12/24/18

Traditional food, Fried cheese, Mykonos, Greece
Danita Delimont / Getty Images
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 1 slice (1 serving)
Nutritional Guidelines (per serving)
515 Calories
45g Fat
6g Carbs
21g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 slice (1 serving)
Amount per serving
Calories 515
% Daily Value*
Total Fat 45g 58%
Saturated Fat 24g 121%
Cholesterol 134mg 45%
Sodium 1376mg 60%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 0%
Protein 21g
Calcium 740mg 57%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 1 slice of feta cheese (firm, approximately 1/2 inch thick)
  • 1 tablespoon of olive oil
  • Garnish: pepper (fresh ground)
  • Garnish: Greek oregano (dried)

Steps to Make It

  1. Gather the ingredients.
  2. Preheat the oven to 375 F (190 C).
  3. 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

Ingredients

  • 1 slice of kasseri cheese, approximately 1/2 inch thick

  • a lemon wedge

Preparation

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.