|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||58%|
|Saturated Fat 24g||121%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||0%|
|*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.|
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 to 15 minutes depending on the thickness of the cheese slice.
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.