Fried Feta With Pistachios & Hot Honey
Marissa Mullen
Photo by Marissa Mullen
- Serves
- 4 to 6
- Prep Time
- 35 Minutes
- Cook Time
- 10 Minutes
Feta is one of my all-time favorite cheeses. The creamy Greek delicacy is excellent crumbled into salads, whipped into a dip, and paired with fresh cucumbers, pita, and olives on a meze platter. If you've ever tried saganaki at a Greek restaurant, you're familiar with the treat that is ooey-gooey pan-fried firm cheese—which can be made with kasseri, kefalotyri, graviera, halloumi, and feta—so named for the pan in which the cheese is fried. Here, I’ve riffed on the classic dish by encrusting feta, one of the most accessible Greek cheeses in the U.S., with a combination of ground pistachios, oregano, thyme, and garlic powder. To kick it up a notch, I drizzled some hot honey (which you can buy at many supermarkets or online, or DIY) and lemon juice over the cheese before serving. This will be on constant rotation in my kitchen all summer long.
Ingredients
- 1/2 cup shelled pistachios
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg
- 1 (8-ounce) block of feta (about 1/2 inch thick)
- 2 tablespoon olive oil
- 1 teaspoon hot honey
- 2 1/4 teaspoon fresh lemon juice (from about 1/4 lemon)
- Fresh thyme, for garnish (optional)
- Toasted bread, for serving
- Castelvetrano olives, for serving
Featured Video
Fried Feta With Pistachios & Hot Honey
Directions
- Step 1
In a food processor, combine the pistachios, oregano, thyme, garlic powder, salt, and pepper until coarsely chopped. Spread out the pistachio mixture onto a flat plate and set aside.
- Step 2
Crack the egg in a shallow bowl, whisk, and set aside.
- Step 3
Remove the feta from its packaging and pat it dry with a paper or kitchen towel.
- Step 4
Dip the feta into the beaten egg and let the excess drip off. Next, place the cheese in the pistachio mixture and fully coat the block by gently pressing the ground nuts into the entire surface.
- Step 5
Place the feta on a clean plate, cover, and freeze for about 30 minutes, until firmed up but not frozen solid.
- Step 6
Heat the oil in a medium nonstick or cast iron skillet over medium heat.
- Step 7
Remove the cheese from the freezer and gently place it in the pan. Cook for 3 minutes per side, or until the pistachios turn golden brown and crispy.
- Step 8
Carefully transfer the feta to a serving plate. Drizzle with spicy honey, then squeeze the lemon juice over it. If using, garnish with a few sprigs of fresh thyme.
- Step 9
Serve immediately, with toasted bread and Castelvetrano olives.