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      RECIPE TITLE "Feta and Ricotta Cheese skillet pie"
    Recipe excerpted from Vegetarian Suppers from Deborah Madison's Kitchen Copyright © by Deborah Madison

    yields serves 4 time-- difficultyeasy

    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 (page 162). A lusty Zinfandel from Sonoma would partner well with the cheese.

      RECIPE INGREDIENTS

    3⁄4 pound feta cheese, preferably sheep’s milk
    1 pound ricotta cheese
    4 to 6 eggs
    1⁄4 cup flour
    3⁄4 cup milk
    sea salt and freshly ground white pepper
    1 tablespoon chopped dill

      RECIPE METHOD

    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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