Categories: Cheese/eggs 
      Yield: 4 servings 
  
      3 tb Butter or margarine                 1    Lemon, juice of 
      4 oz Feta cheese 1/2" cubes              1 tb Parsley, minced (optional) 
    1/8 ts Pepper, black                       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