Fried Feta Greek Salad Pitas Food
FRIED FETA WITH HONEY AND SESAME (FETA SAGANAKI)
You have to try this decadent fried feta appetizer that takes just 10 minutes to make! Feta cheese with a sesame seed crust is lightly pan-fried in extra virgin olive oil before being drizzled with warmed honey. Serve it warm with an ouzo cocktail and pita chips, or as part of a larger mezze spread.
Provided by Suzy Karadsheh
Categories Appetizers
Time 10m
Number Of Ingredients 6
Steps:
- Break the eggs in a shallow bowl. Add 1 to 2 tablespoons water. Whisk to combine.
- In another shallow bowl add the flour, then add the sesame seeds in a third shallow bowl right next to the flour.
- Slice the block of feta into ½-inch thick slices.
- Take one slice of the feta and roll it in the flour (turn it over to make sure all sides of the feta are covered). Dip the feta in the egg mixture, then roll it in the prepared sesame seeds. Set aside. Repeat until all the feta slices are covered in the egg, flour, and sesame seeds.
- In a cast iron skillet, add extra virgin olive oil to cover the bottom of the skillet by about 1 inch (if you use a smaller skillet, you'll need less oil, but you'll need to work in batches).
- Heat the olive oil over medium-high heat until shimmering. Add the feta cheese slices so that they are each touching the hot bottom of the skillet. Fry on one side until golden brown, then turn over and fry on the other side until golden brown and crusty. Transfer the fried feta to a tray or plate lined with paper towel to drain excess oil.
- To serve, transfer the feta to a plate and drizzle with warmed honey (I simply warm the honey in a small skillet, and I like to add a dash of red pepper flakes). Serve warm.
Nutrition Facts : Calories 116.1 kcal, Carbohydrate 14 g, Protein 3.5 g, Fat 5.8 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 18.3 mg, Fiber 1.2 g, UnsaturatedFat 4.5 g, ServingSize 1 serving
GREEK SALAD PITAS
Veggie lovers, here's a full-flavored recipe just for you! This hearty, meatless pita is stuffed with plenty of chopped vegetables and savory Greek accents. -Alexis W. Worchesky-Lasek, West Friendship , Maryland
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.
Nutrition Facts :
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- Slice the feta block into little squares, about 1 inch long and 1/2 inch thick. Gently pat the feta dry with a paper towel before coating in the flour/breadcrumb mixture.
- Gather and assemble three shallow bowls: fill one bowl with the flour, one with an egg, slightly beaten, and one with the breadcrumbs.
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