Feta Cheese Saganaki with Pistachio Mastiha Crust
Main Ingredients 4 portions
½ pound (225 gr.) hard Greek feta or telemes cheese
1 large egg, lightly beaten
2 cups coarsely chopped pistachios
1 Tbsp. small or medium Mastiha crystals, pounded with a little salt
1 tsp. cracked black peppercorns
4 Tbsp. olive oil for sautéing
2 Tbsp. butter
The feta should be a rectangular, not triangular, piece. Cut it into four ½-inch (1,5 cm) slices.
Beat the egg lightly in a shallow bowl. Toss the pistachios, Mastiha and cracked peppercorns together and spread onto a shallow plate. Dip the cheese in the egg on both sides and immediately press into the pistachio mixture, on both sides.
Heat the olive oil and butter in a large, heavy, nonstick skillet. Sauté the feta over medium-high heat. As soon as the feta begins to soften flip it over to brown on the other side. Remove and serve hot. Repeat with remaining feta and pistachio mixture.