Ariane Jenkins wrote:

Hmmmm. I'm not particularly experienced with cooking Greek
food, but is it possible that this is done with a different kind of
cheese? Maybe that makes the difference between fried vs. melted.
The saganaki recipes I've seen called for kasseri or kefalotiri more
often than feta.

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In the recipe I have, all three of the cheeses you mention were
listed as possible choices for saganaki. However, feta is the
only kind I could find. I looked at the Sahara Mart and at the
big Kroger out on the west side.

It's possible that I needed to let the cheese dry out some.
The feta we bought at the Sahara Mart was submerged in water.
Maybe the water transfers too much heat through the cheese and
makes it melt. That's the engineer in me though, not the cook.
Haha.

Since you are familiar with the Sahara Mart, can you tell me of
any other specialty grocery stores that we should try out? I
think we might try oriental next weekend, and I know there are
several Asian grocery stores. I have been thinking of visiting
the one over by Macri's Deli by the Marsh.

Thanks for posting, Ariane.

Michael