Pan-Fried White Brined Cheese (Saganaki)

Ingredients

• •1 large slice of salty, brined white cheese (e.g. feta , sirene)
• •1 tablespoon olive oil ( not extra virgin)
• •1 large lemon wedge
• •A small amount of flour (optional)
• •Pita or other bread (optional)

Instructions

1. 1Heat a small frying pan over medium-high heat.
2. 2While the pan heats, cut the cheese into slices of the desired size and thickness. Thicker slices will take longer to melt through and may result in burning, while thinner ones will have less chance to brown.
3. 3Optionally, dredge the slices in flour—this will create a darker and slightly crispier crust, but is an optional step as the cheese will acquire a very slight crust on its own by virtue of the oil and high heat. It will also reduce the spitting somewhat.
4. 4Add the oil to the hot pan and swirl it around. When the oil shimmers and seems to become more fluid, it is ready. Add the cheese and step back—it will spit due to the brine-water on the cheese.
5. 5Flip the cheese after a minute or two. A slice of ¾ centimeter should get about 1–2 minutes per side.
6. 6Serve immediately, with lemon and (optionally) bread.