Title: Classic saganaki with olives and lemon
 Categories: Appetizers, Greek, Cheese
      Yield: 1 Servings
 
      8 oz Kasseri cheese; *see note
      3 tb Olive oil
    1/2    Lemon
      1 tb Fresh oregano; chopped
 
  1. Cut the Kasseri into 1/2 inch thick rectangular slices.
  
  2. Rinse cheese slices under cold water (do not pat dry)
  
  3. Coat each piece with flour.
  
  4. Heat olive oil in a large heavy skillet until almost smoking.
  
  5. Add cheese slices and cook until it begins to brown, about 1
  minute per side.
  
  6. Transfer to plates, squeeze with lemon juice over top and sprinkle
  with fresh oregano and pepper to taste.
  
  Notes: Kasseri or Kefalotyri, classic Greek sheep's milk cheeses are
  hard and very salty. Serve this appetizer with tomato wedges, warm
  pita bread and kalamata olives.
  
  Recipe