Fifteen minutes in the oven and these cheeses are transformed into hot savory mezethes, appetizers, or even side dishes. Feta and kasseri cheeses are most common.A saganaki is a small, two-handled pan, which gives its name to these oven- or stove-to-table dishes that use it. In the market, look for small paella pans or small au gratin dishes.Taken from Nancy Gaifyllia, former About.com Guide. — posted by alligirl
Traditional Greek recipe source: RecipeZaar – VISIT the site to read the full recipe !