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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes. | 3. Stir in lemon juice, and garnish with the parsley if desired. | 4. Serve at once. As the fondue cools, it loses flavor. Or put into crock pot or fondue pot to keep it warm if you can't serve it right away. | 5. Variations: Substitute fontina cheese for the feta cheese or you can substitute cottage cheese for the ricotta. Or do both! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
feta cheese	4	ounces	cut	299.376	4.6381	16.1141	24.1315
ricotta cheese	1	cup		431.52	7.5392	27.9248	32.1904
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
lemon	1			1.2808	0.4116	0.0486	0.0132
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.