Best Keto Greek Sesame Coated Feta Saganaki

Crispy on the outside, salty and creamy on the inside, this pan-fried feta saganaki is a take on the Greek classic cheese saganaki and makes the perfect Keto summer Greek party appetizer. Ready in just 10 minutes, this easy vegetarian Keto summer Greek recipe is a crowd-pleaser. Make sure to use enough oil to cover the base of the pan, and fry the cheese in a nonstick pan to prevent a hot and sticky mess.

What is saganaki? Saganaki is a classic Greek mezze dish, named after the pan it’s cooked in, similar to a small skillet. Traditionally, cheese saganaki is made with Greek cheese called ‘Kefalotyri’ or ‘Kefalograviera’ that, when fried, melts and becomes gooey. This kind should be served immediately and dressed with a squeeze of fresh lemon juice or a drizzle of honey if not Keto.

Is all Feta the same? The number #1 rule when buying Feta is to make sure it is made in Greece and only contains ewe/sheep’s milk (and sometimes goat’s milk), rennet, and salt. It should not contain anything else, nor should it contain cow’s milk. Greek feta should have a salty, tangy flavor. There are various kinds of feta with varying degrees of firmness. Opt for a firm feta that will hold its shape when frying and turning.

Can I use a different cheese? If you don’t like feta cheese, or simply cannot source it, you can substitute it with other Greek cheeses like kefalograviera, kefalotyri, graviera, or kasseri cheese.

Can I adapt the preparation of this recipe? You can either coat and fry this saganaki dish as a whole block of feta and then dice it before serving, or you can pre-dice the feta cheese into 1/2-inch cubes, dip each piece into the beaten egg, then coat each piece in sesame seeds before shallow frying until golden. Carefully remove with a slotted spoon.