Happy this worked out for you. I don't know about feta. Other messages
in the main "saganaki" thread have been warning off from feta.

You could do this with feta (a local place has a dish called "fetishes"):

split pita around the edge
layer feta between
grill under a weight and turn over
cut into four-six wedges
serve with tzatziki

That's the best I can remember it. Greek grilled cheese sandwich.


jim



Michael wrote:
> Jim Lane kindly provided a Saganaki recipe:
>
> Kasseri, Graviera or Kefalotyri cheese
> Cornstarch
> 1/2 cup pure olive oil (not extra virgin)
> 1/4 cup lemon juice
> 2 T brandy (optional)
>
> Cut the cheese into four 1/4-inch slices. Place the cornstarch on waxed
>
> paper, then dredge each piece in the cornstarch.
>
> Place the cheese in the freezer for 30 min before frying. Remove from
> the freezer just before frying. (The secret to the dish is to have the
> cheese very cold and the oil very hot.)
>
> *************************
> Just wanted to say that I tried this tonight, Jim, and it worked
> wonderfully!
> I used Kashkaval, sliced it about a quarter inch and dredged it in
> corn-
> starch, stashed it in the freezer for half an hour and then dropped it
> into a very hot frying pan with a thin layer of olive oil. It browned
> nicely!
> I warmed the plate I flamed it on to help raise the alcohol, poured
> about
> an ounce of brandy on it, torched it, let it flame for a few seconds
> and
> then put the flames out by squeezing a couple quarters of a big lemon
> on it.
>
> A little salty perhaps, and maybe even a bit tough, but still
> delicious!
> One of my favorite things is mopping up the hot brandy/lemon/cheese
> liquid with warm pita bread.
>
> Thanks for the recipe. Although I have been warned off feta, I think I
> might try some that I have left in this manner. I think it has the
> potential to be less chewy and less salty.
>
> Michael
>