I don't do it often. A couple of times I've put it in the pan with the meat. I use the same spices/marinade that I've used for the meat and/or other vegies. I quite like it and would do it more often but don't feel like doing a whole package.
We use it in one of these two ways:
- Make saganaki: dredge slices of the cheese in flour seasoned with Greek seasoning or za'atar and brown it on both sides in hot olive oil. When it's almost done, pour a shot of liquor in the pan and set it on fire. When the flame dies down, squeeze a half lemon over it and serve with bread.
- Grill it. Brush both sides with olive oil and grill. Sprinkle with za'atar and serve with bread or wrap it in pita with lettuce, tomato, cucumbers and yogurt or tahini sauce, like a gyro or shawarma.
I like the sagenaki suggestions. I guess I was mostly wondering what to serve it with and serving it as sagenaki with bread or pita sounds pretty good. The Greek seasoning or za'atar seasoning sound like they would really enhance it.