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 (read down for kasseri). 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.
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