pavane wrote:

No no no...feta is a salt water brined cheese, and you will
never get such a cheese to fry up the way it should for saganaki.
Besides, the flavor is way wrong for the dish. Seek out the
real stuff online or let your fingers do the walking...many Greek
restaurants will sell cheeses over the counter, by the way...
If you get the pan very hot you will be ok just putting a slice
about half-inch thick into the butter, otherwise you might try
breading it but that is not too authentic. When you find a
real kasseri etc. taste it and you will know why feta is not right.

***********
Thanks for the comments, Pavane. I don't have a lot of experience
with a lot of different saganakis, but the one we cooked up, in
spite of melting on us a bit, came very close what we know and
love from our favorite Greek restaurant. Nevertheless, maybe we
are settling for less than the best.

I will continue looking for kasseri and the other cheeses besides
feta that were recommended. I didn't find them at the Sahara
Mart but I should have at least asked. I'll bet if they don't
have the other cheeses, they can tell me where I can find them.

Thanks again, Michael