Yield: 4 servings
|3 tablespoons||Butter or margarine|
|4 ounces||Feta cheese 1/2" cubes|
|⅛ teaspoon||Pepper, black|
|1||Lemon, juice of|
|1 tablespoon||Parsley, minced (optional)|
|1 cup||Ricotta cheese|
This will taste very Greek to you. Be sure to drain the spinach well.
Contributed to the echo by: Jean Hores Originally from: QUICK, THRIFTY COOKING Feta and Ricotta Cheese Fondue Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes.
Stir in lemon juice, and garnish with the parsley if desired. Serve at once; as the fondue cools, it loses flavor. VARIATIONS: Substitute Fontina cheese for the Feta Cheese or you can substitute cottage cheese for the ricotta. You can make both of these substitutions.