Jenny’s Skillet-Baked Feta and Ricotta “Pie” Quick Weeknight Meals Recipe Contest 2009
Recipe: Skillet-Baked Feta and Ricotta “Pie”
How long does it take? 40 minutes (5 for prep, 35 in the oven)
Why is it a favorite meal? This is an easy, forgiving dish that is delicious and beautiful! The sweetness of the corn cuts the saltiness of the feta. Fabulous for weeknights, but can also be served to company: put it in the oven during cocktails and it needs no attention at all.
Skillet-Baked Feta and Ricotta “Pie”
Makes 4-6 generous servings. Can easily be halved.
3/4 pound feta cheese, preferably sheep’s milk
1 pound ricotta cheese
2/3 cups corn, cut off the cob
1/4 cup flour
3/4 cup milk, or yogurt or sour cream mixed thinned with water
Sea salt and freshly ground pepper to taste
1 tablespoon of fresh dill (or other herb of choice)
Preheat the oven to 375 degrees Fahrenheit. Put the ricotta in a large bowl, and crumble in about 3/4 of the feta (reserving the rest). Beat in the eggs, then add flour, milk, corn, dill, salt and pepper and mix together (go light on the salt, as the feta can be quite salty). The mixture should be well-combined but spotted with chunks of feta.
Pour into a buttered 10-inch cast-iron skillet and crumble the reserved feta over the top. Bake until golden, 35 or 40 minutes. Cut into wedges and serve with your favorite sides and garnishes.
*Adapted from “Vegetarian Suppers from Deborah Madison’s Kitchen”
Thanks Jenny, and good luck! Readers, give Jenny a thumbs up if you like this recipe!
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