Feta Saganaki With Pistachios Recipe

Ever have one of those days where you’re craving something a little fancy yet super simple to whip up? Enter my crispy honey-drizzled feta with pistachio magic—a salty, sweet, and nutty delight that’s as easy to make as it is impressive on the plate. Let’s dive in and turn a humble block of feta into a showstopping bite!

I adore the flavor combinations in my Feta Saganaki with Pistachios. The creamy feta coated in a dusting of flour crisps beautifully in olive oil.

It is lightly sweetened with honey and paired with crunchy pistachios, which add a delightful textural contrast. A squeeze of lemon juice brings out the flavors, and adds an element of taste that signals the Saganaki’s raison d’être as a delicious Mediterranean dish.

I think freshly cracked black pepper is an essential component in making this dish taste its best.

Ingredients

• Feta Cheese: Rich in protein and calcium, adds a tangy and creamy flavor.
• Olive Oil: Heart-healthy, rich in monounsaturated fats, enhances Mediterranean taste.
• Honey: Natural sweetener, provides a subtle sweetness and caramelization.
• Pistachios: Source of healthy fats and protein, adds crunch and nutty flavor.
• Lemon Wedges: High in vitamin C, adds a zesty and fresh contrast.

Ingredient Quantities

• 1 block of feta cheese (about 200g)
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 tablespoons unsalted pistachios, roughly chopped
• Lemon wedges, for serving
• Freshly ground black pepper, to taste

How to Make this

1. Pat the block of feta cheese dry with paper towels to remove excess moisture.

2. Put the all-purpose flour in a shallow dish and lightly coat all sides of the feta cheese with it.

3. In a skillet that isn’t sticky, warm up the olive oil on medium-high so it’s nice and shimmery.

4. Add the feta cheese, which has been coated in flour, to the skillet. Cook the cheese for 2-3 minutes on each side or until it has formed a crust that is golden-brown in color.

5. As the feta cooks, warm the honey in a small pan on the stovetop or in a microwave oven. This will make it easier to drizzle on the cheese after it has been removed from the oven.

6. When the feta is golden and crisp on both sides, move it to a serving plate.

7. Evenly drizzle the warm honey over the fried feta.

8. Strew the chopped pistachios over the top.

9. To taste, add black pepper, ground freshly.

10. Serve right away, accompanied by lemon wedges. They are for squeezing over the feta. Eat first.

Equipment Needed

1. Paper towels
2. Shallow dish
3. Non-stick skillet
4. Small pan or microwave-safe dish
5. Stove or microwave
6. Serving plate
7. Knife (for chopping pistachios)
8. Pepper grinder

FAQ

• What is the best type of feta cheese to use for this recipe?Select a firm Greek feta for this, preferably one made from sheep’s milk, since that particular milk holds up better during frying.
• Can I use another type of cheese instead of feta?For saganaki, feta is authentic, but if it is not on hand, halloumi or kasseri can stand in.
• Is it necessary to use unsalted pistachios?Indeed, it is suggested that one should use unsalted pistachios to keep the balance of flavors between the salty feta and the pistachios in the sweet-salty realm.
• Can I prepare this dish in advance?It is most delightful when it is fresh, but you can prepare the components in advance and then whip it up in a matter of minutes right before you sit down to eat.
• How should I store leftovers?Any leftovers should be stored in an airtight container in the refrigerator. They will be good for up to 2 days. The best way to reheat them is gently in a skillet or an oven.
• What can I serve with Feta Saganaki?It is a perfect match with crusty bread, a green salad, or as part of a mezze platter.

Feta Saganaki With Pistachios Recipe Substitutions and Variations

Cheese Feta: Replace with goat cheese or halloumi. Both produce a similar salty flavor and work well in any dish that calls for feta.
Cornstarch or rice flour makes a gluten-free substitute for all-purpose flour.
Olive oil: Change it out for avocado oil or grapeseed oil for another flavor profile.
Maple syrup or agave nectar could be used in place of honey, and if you want a pure different sweetness for your food, you can substitute with one of these. They roughly have the same thick-slash-liquid form as honey, and pouring them in place of honey would not yield a totally different texture, which is one of the reasons I put them in this part of the list.
If you can’t find pistachios or prefer not to use them, you can still get a crunchy texture in your dish. Almonds and walnuts will yield similar results. Since these two are also relatively mellow in flavor, they won’t compete with any of the other dish components. As a bonus, they’re both relatively affordable.

Pro Tips

1. Chill the Feta Before coating the feta in flour, consider placing it in the fridge for about 15-20 minutes. This will help the cheese firm up and hold its shape better while cooking.

2. Use Toasted Pistachios For an extra layer of flavor, toast the pistachios in a dry skillet over medium heat for 2-3 minutes before chopping them. This will enhance their nuttiness and add a delightful crunch.

3. Infuse the Olive Oil Add a sprig of fresh rosemary or a clove of garlic to the olive oil while it’s heating in the skillet. Remove these before adding the feta to subtly enhance the flavor of the oil.

4. Honey Variations Experiment with different types of honey such as wildflower or orange blossom for unique flavor profiles. You can also mix a pinch of chili flakes into the honey for a touch of heat.

5. Zest It Up After squeezing lemon over the finished dish, sprinkle a tiny amount of grated lemon zest on top for a fresh, aromatic finish that complements the honey and pistachios.