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.
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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 175 (73%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 10.1g||51 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 53.7mg||17 %|
|Sodium 396.5mg||14 %|
|Potassium 114.5mg||3 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 5.4g|
|Protein 11.2g||16 %|
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Calories per serving: 239
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