Feta and Ricotta Cheese Skillet Pie

This dish is simple, fast and delicious. Add a salad or a bowl of soup and you've got a quick weeknight meal. I've made it several times now, but I'm finally getting around to blogging about it. The dish is handsome enough for company, especially if you have a cast iron skillet, which I don't. I think it is pretty enough for company even if you cook it in a plain dish. I usually cook it in a skillet that I can put in my oven. It is also high in protein, thanks to cheeses and eggs. It's so fast that you literally have to wait for your oven to warm up. It's also quite forgiving about the quantities. When I made it yesterday, I only had about 1/2 pound feta, and 2/3 pound ricotta, so I just used fewer eggs to get a consistency I thought would work.

Let's Get Started

Preheat the oven to 375º. Butter a 10" cast iron skillet or an earthenware baking dish.

In a bowl, mix 1/2 pound feta cheese and 1 pound ricotta cheese. You want some chunks left, so don't mix for too long. Stir in 4-6 eggs. Then add 1/4 cup flour and 3/4 cup milk. Season with salt and pepper, and 1 T. chopped dill.

Pour the batter into the buttered pan or dish. Crumble 1/4 pound feta over the top. Bake until golden, 35-40 minutes. Cut into wedges and serve.

Cucumber Salad with Lemon and Dill

Since I have been getting cucumbers from both the farm and from my garden, I have been eating this salad all summer. It is simple to prepare and very addictive.

Peel as many cucumbers as you think you'll eat at one sitting. Discard the peels. Using your peeler, keep peeling long strips of cucumber into a bowl. Discard the seeds in the middle when you get to them. (Or just eat them.) Sprinkle the long strips with a little salt, squeeze a little lemon on top, and add some chopped dill. Fresh dill is best, but dried tastes great, too.

This is cheap, summery, and fresh.

Cost to prepare:

2 cucumbers - $1 (I'm guessing)

1 lemon - $.40

1 T. dill - $.20

Total $1.60