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Feta Saganaki With a Sesame-Seed Crust

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“A Meze from Diana Kochilis' book, "Mezes." This is a saganaki with a twist.”
16 pieces

Ingredients Nutrition


  1. The feta should be a rectangular, not triangular, piece.
  2. Cut it into four 1/2-inch slices and cut each slice into quarters to get bite-sized rectangles.
  3. Beat the egg lightly in a shallow bowl. Spread the sesame seeds onto a large plate. Dip the cheese in the egg and then in the sesame seeds.
  4. Heat the olive oil and butter in a large, heavy, nonstick skillet.
  5. Place about 6 of the cheese pieces in the skillet, and sauté over medium-high heat.
  6. As soon as the feta begins to soften, flip it over to brown on the other side.
  7. Remove and serve hot.
  8. Repeat with the remaining feta and sesame seeds.

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