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Greek Saganaki
Greek Saganaki is a dream come true! Cover Violife Greek White with a crispy Vegan phyllo pastry, fry and then drizzle with maple syrup.
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Cooking time5 minutes![Preptime]()
Prep time5 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings2 portions
Lunch
Dinner
Starter
Side
- 1 pack Violife greek white block
- 1 vegan phyllo pastry sheet
- 2 tbsp olive oil for brushing
- 6 tablespoons olive oil Or vegetable oil
- 50 g sesame seeds
- maple syrup to taste
- In a deep frying pan, heat the olive oil over medium heat.
- Roll out one pastry sheet, fold in half and place the Violife Greek White block in the center. Fold in the sides and create a small pocket to enclose the Greek White block. Seal the edges by brushing with olive oil.
- When your oil is bubbling, carefully place the pastry pocket in the frying pan. Allow to fry for 1-2 minutes, checking the color as you go. When it is nice and golden, flip over with the help of a spatula.
- Fry for another 1-2 minutes and remove with a slotted spoon. Place on a kitchen towel to absorb excess oil.
- Serve while still hot and garnish with sesame seeds and a generous drizzle of maple syrup.
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