Feta saganaki with pistachio and mastiha crust

The feta should be a square piece, not triangular. Cut it into 4 pieces, each about 1.5 cm thick.
Lightly beat the egg in a shallow bowl. Mix the pistachios, mastic, and crushed black peppercorns and spread them out on a shallow plate. Dip the feta into the egg, coating both sides, then immediately coat it with the pistachio mixture on both sides.
Heat the olive oil and butter in a large, heavy non-stick pan. Sauté the feta on medium to high heat. Once the feta starts to soften, flip it to brown the other side.
Remove it from the pan and serve it warm. Repeat the process with the remaining feta pieces and pistachio mixture.

€4,15

€4,00

€10,80

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