Classic Saganaki with Olives and Lemon

8 oz Kasseri cheese; *see note
3 tb Olive oil
1/2 Lemon
1 tb Fresh oregano; chopped

Cut the Kasseri into 1/2 inch thick rectangular slices.

Rinse cheese slices under cold water (do not pat dry)

Coat each piece with flour.

Heat olive oil in a large heavy skillet until almost smoking.

Add cheese slices and cook until it begins to brown, about 1 minute per side.

Transfer to plates, squeeze with lemon juice over top and sprinkle with fresh oregano and pepper to taste.

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