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