Speaking of Greek food:
2 medium russet potatoes, peeled and grated on large holes of a box grater
6 ounces Halloumi cheese, shredded (about 1 1/2 cups)
1/2 cup (about 2 1/8 ounces) all-purpose flour
1 tablespoon chopped fresh oregano, plus more for garnish
2 teaspoons grated lemon zest, plus more for garnish
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper, plus more for garnish
1/2 cup water
3 tablespoons extra-virgin olive oil, divided
Flaky sea salt
Directions
Soak potatoes in a large bowl of cold water for 30 minutes. Preheat oven to 450°F with rack in center position. Squeeze potatoes dry in a clean kitchen towel to remove as much liquid as possible.
Place a 10-inch cast-iron skillet on center oven rack. Toss together squeezed potatoes, Halloumi, flour, oregano, lemon zest, salt, and pepper in a large bowl until evenly distributed. Stir in water until mixture forms a shaggy, thick batter.
Remove skillet from oven, and add 2 tablespoons oil; carefully swirl to coat. Add potato mixture, and spread into an even layer, pressing lightly with a fork or spatula. Drizzle evenly with remaining 1 tablespoon oil. Return skillet to oven, and bake until pancake is golden brown on top and deeply browned around edges, 35 to 45 minutes.
Let cool in skillet 5 minutes. Garnish with oregano, lemon zest, pepper, and flaky sea salt. Cut into 6 wedges, and serve.