Instructions: This will taste very Greek to you. Be sure to drain the spinach well. 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. Or, you can make both of these substitutions.

Servings: 4

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