Classified by the European Commission as a ‘Protected Designation of Origin’ (P.D.O.) product, feta is quite distinct. Authentic feta is made primarily from sheep’s milk or a mixture of sheep and goat milk (maximum 30% goat’s milk). It contains in excess health protein, minerals and vitamins as 100 gr of feta can cover body’s daily needs in proteins.

Feta is used as a table cheese, as well as in salads, baked goods, casseroles, appetizers and pastries. Today we will give you a very simple appetizer recipe for fried feta cheese as “saganaki”.

First, heat the frying pan, with 3-4 tablespoons of virgin or pomace olive oil. Take the feta and cut a slice about 1,5 cm thick. Then dip it for an instant into water, and then into plain flour. Up to this point, you can grand to the flour ground cereal such as oats or millet. Just make sure there is flour on both its sides.

After the pan has heated enough, you place the feta into the pan. You will know it is ready, when it has a golden-brown crust.

Tip: If you want to make it more sweet you can add 1 tablespoon Greek honey to the top and spread some sesame seeds or if you want to try something more bitter and sour  you can just spread some fresh oregano and lemon.

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