3 tb Butter or margarine

4 oz Feta cheese 1/2" cubes

1/8 ts Pepper, black

1 Lemon, juice of

1 tb Parsley, minced (optional)

1 c 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. Servings: 4