Cut each block of feta cheese into rectangles, ensuring they are of similar size and thickness.
Lightly coat each feta rectangle in all-purpose flour, shaking off any excess.
Heat olive oil in a frying pan over medium heat. Once the oil is hot, carefully add the coated feta rectangles to the pan in batches, making sure not to overcrowd the pan. Fry each side until golden and crisp, about 2-3 minutes per side. Transfer the fried feta rectangles to a paper towel-lined plate to drain any excess oil.
Once all the feta rectangles are fried, assemble by placing one fried feta rectangle on a serving plate. Top it with another fried feta rectangle, slightly offset to create a stack. Repeat with the remaining feta rectangles.
Drizzle the triple feta saganaki stack generously with honey, ensuring it coats the entire stack.
Sprinkle toasted sesame seeds and toasted pistachios over the top.
Serve immediately while the feta is still warm and enjoy the delicious combination of crispy fried cheese with sweet honey and nutty garnishes.
