Saganaki Feta with Honey (Greek Fried Cheese)

Carefully remove the feta from its brine and pat it completely dry with paper towels. This is essential for a good crust. Cut the block in half horizontally to create two thick slabs, about 2 cm (3/4 inch) thick.

Place the flour on a shallow plate. Dredge each feta slice lightly in the flour, covering all sides, then shake off any excess. You want a thin, even coating.

Set a non-stick or cast-iron skillet over medium-high heat and add the olive oil, turning the pan to coat the bottom. When the oil shimmers gently, the pan is ready.

Lay the floured feta slices in the hot oil in a single layer. Fry for 2 to 3 minutes per side, until the bottom is golden brown and crispy. When you carefully lift an edge with a spatula, the color should be a deep gold. Using a thin spatula, gently flip and cook the other side until golden. The cheese should be soft and melting inside, but still hold its shape.

Transfer the fried feta to a plate lined with paper towels to drain for just a moment. This keeps the crust crisp.

Place the hot feta on a serving plate. Drizzle generously with honey, watching it slow down the warm slopes of the cheese. Sprinkle with sesame seeds and oregano, and set lemon wedges alongside for a bright, tart contrast. Serve immediately, while the feta is still warm and the honey is runny.