How good does a feta and ricotta cheese pie sound? Insanely good I thought. I'm definitely a big cheese lover and couldn't ignore this recipe. It was deeelicious! Kind of like fancy scrambled cheesy eggs. There's no crust, though now that I'm thinking about it I bet a crust would make it even better. (But then I think crust makes everything better.) It would be great for a brunch, but really would be good anytime. Next time I'd like to try using half of the filling, and fill up the rest with sauteed vegetables. Adding a crust and vegetables sounds like I'm turning it into a quiche so I guess that's defeating the purpose of the feta and ricotta cheese pie, but it would be such a yummy quiche!
I think my blog might be down for a few hours tomorrow. I'm so very lucky to have my brother host all the files for my website and his server is moving tomorrow. I assume things shouldn't be down for too long? But if it's weird, then that's why.
If this sounds good, you might also like:
Squash & Aged White Cheddar Tart with Sage and Roasted Garlic Custard
Apple & Spinach Tart
Cheddar Ale Dip
Onion and Mushroom Frittata
Feta and Ricotta Cheese Pie
Adapted from Dana Treat who adapted from Vegetarian Suppers from Deborah Madison's Kitchen
1/2 pound good feta cheese
1 pound low fat ricotta cheese
1/4 cup flour
3/4 cup 2% milk
salt and pepper
1 tsp dried dill
1. Preheat the oven to 375 degrees. Mix the feta with the ricotta in a medium bowl, without worrying about getting it perfectly smooth – you’ll want some chunks. Beat the eggs into the cheese, then add the flour and milk. Season with salt, pepper and dill.
2. Grease a 9 inch pie plate. Pour in the batter. Bake until golden, 35-40 minutes. Cut in to wedges and serve.