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| 3 Esslöffel | Butter or margarine |
| 4 x ca. 30 g | Feta cheese 1/2" cubes |
| 1/8 Teelöffel | Pepper, black |
| 1 | Lemon, juice of |
| 1 Esslöffel | Parsley, minced (optional) |
| 1 Tasse | Ricotta cheese |
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This will taste very Greek to you. Be sure to drain the spinach well.
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.
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