Dana Treat – Treat Yourself

Disaster, Averted

Posted June 17, 2008

Feta and Ricotta Cheese Skillet Pie

Adapted from Vegetarian Suppers from Deborah Madison’s Kitchen
Serves 4 generously

Deborah Madison suggests using a 10 inch cast iron skillet or an earthenware baking dish for this pie. I have had great success making it in a Pyrex pie dish. Just rub it with oil or spray with non-stick spray. I use low fat ricotta cheese and 2% milk and less feta cheese than she calls for, but you could go full fat and use more feta, of course. It’s very important to use good-quality feta here for that is the taste that really comes through.

1/2 pound good feta cheese
1 pound low fat ricotta cheese
4 eggs
1/4 cup flour
3/4 cup 2% milk
salt and pepper
1 tbsp chopped dill

1. Preheat the oven to 375 degrees. Mix three-quarters of 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 and crumble the remaining cheese over top. Bake until golden, 35-40 minutes. Cut in to wedges and serve.

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