Feta Cheese Saganaki with Pistachio Mastiha Crust

INGREDIENTS 4 PORTIONS
  • ½ pound (225 gr.) hard Greek feta or telemes cheese

  • 1 large egg, lightly beaten

  • 2 cups coarsely chopped pistachios

  • 1 Tbsp. small or medium Mastiha crystals, pounded with a little saltτι

  • 1 tsp. cracked black peppercorns

  • 4 Tbsp. olive oil for sautéing

  • 2 Tbsp. butter

PREPARATION
  1. The feta should be a rectangular, not triangular, piece. Cut it into four ½-inch (1,5 cm) slices.

  2. Beat the egg lightly in a shallow bowl. Toss the pistachios, Mastiha and cracked peppercorns together and spread onto a shallow plate. Dip the cheese in the egg on both sides and immediately press into the pistachio mixture, on both sides.

  3. Heat the olive oil and butter in a large, heavy, nonstick skillet. Sauté the feta over medium-high heat. As soon as the feta begins to soften flip it over to brown on the other side. Remove and serve hot. Repeat with remaining feta and pistachio mixture.

RECIPE'S PRODUCTS

SHOP NOW
SHOP NOW