Feta and Ricotta Cheese skillet pie


by: Maria Bella

There’s no crust, but you can’t argue with this handsome pie, which is rimmed with the black edge of the cast-iron skillet rather than with pastry. It’s excellent for those seeking protein-rich dishes, and it's so quick to put together you’ll have to wait for your oven to heat up. Serve this skillet pie in wedges with sides that match the season. In summer, look to roasted peppers plus a few olives; in spring, a shaved fennel salad; in winter, luscious braised black kale. This also makes a good appetizer, served, of course, in smaller portions, or part of a mezze plate. A lusty Zinfandel from Sonoma would partner well with the cheese.


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serves: 4

3/4 pound feta cheese, preferably sheep’s milk

1 pound ricotta cheese

4-6 eggs

1/4 cup flour

3/4 cup milk

sea salt and freshly ground white pepper

1 tablespoon chopped dill

Nutrition Facts
Feta and Ricotta Cheese skillet pie

Servings Per Recipe: 4

Amount per Serving

Calories: 542

  • Total Fat: 38.7 g
  •     Saturated Fat: 24.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 303.7 mg
  • Sodium: 1109.4 mg
  • Total Carbs: 15.3 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 6 g
  • Protein: 32.6 g

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1.  Preheat the oven to 375°F. 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 1/2 teaspoon salt, pepper, and dill.

2.  Butter a 10-inch cast-iron skillet or an earthenware baking dish. Pour in the batter and crumble the remaining cheese over the top. Bake until golden, 35 to 40 minutes. Cut into wedges and serve with your chosen garnish.

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