While many people know saganaki as Greece’s famous fried cheese appetizer, the term actually refers to the small pan traditionally used to prepare a variety of dishes. This Greek pepper and feta saganaki is a delicious example, combining sweet bell peppers, ripe tomatoes, aromatic herbs, and creamy feta in a rich tomato sauce.
As the vegetables simmer, they soften and develop a natural sweetness that pairs beautifully with the tangy feta. Some of the cheese is stirred into the sauce for extra richness, while the rest is scattered over the top just before serving. Enjoy it as a light vegetarian main course with crusty bread or as a flavorful side dish alongside grilled meat or fish.
Giorgos Tsoulis
A rustic Greek dish of bell peppers simmered in a rich tomato sauce with white wine, fresh thyme, and plenty of feta cheese. Simple, comforting, and full of Mediterranean flavor.
- 3 ripe tomatoes roughly chopped
- 2 green bell peppers roughly chopped
- 2 red bell peppers roughly chopped
- 1 large onion roughly chopped
- 1 garlic clove finely chopped
- 2 spring onions finely sliced
- 1 tbsp fresh thyme chopped
- 50 ml dry white wine
- 100-200 ml water (as needed)
- 200 g feta cheese crumbled
- dried oregano
- salt
- pepper
- 100 ml extra virgin olive oil
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Place the tomatoes in a food processor and blend until smooth to create a fresh tomato sauce.
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Heat a deep pan over medium-high heat. Once hot, add the olive oil, bell peppers, onion, and spring onions. Sauté for about 4 minutes, until slightly softened.
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Add the garlic and cook for 1 more minute, stirring constantly.
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Deglaze with the white wine. Once the alcohol has evaporated, add the tomato purée, water, thyme, salt, and freshly ground black pepper. Simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened enough to coat the back of a spoon.
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During the last 2 minutes of cooking, stir in one-third of the crumbled feta and mix well.
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Once the sauce has thickened, remove from the heat. Sprinkle with the remaining feta and a pinch of dried oregano, and serve immediately.
