Baked Feta and Ricotta Dip | Christopher Kimball’s Milk Street

Join! 12 weeks for $1

Food Network’s Giada De Laurentiis tells us about her hatred of cauliflower rice and more.

Explore ways that vegetables can become the star of the plate

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Everything Milk Street. 12 weeks for just $1. Start your trial here.

.
Milk Street Recipe
Milk Street Bowtie Baked Feta and Ricotta with Mint

Baked Feta and Ricotta with Mint

20 minutes

Baked Feta and Ricotta with Mint

Free

In Athens and Sicily, we discovered similar baked cheese dishes. In Greece, it was a slab of briny broiled feta cheese eaten with bread. In Italy, it was chewy rounds of firm ricotta that had been doused with spicy-peppery seasonings, then baked until tender and lightly browned. At Milk Street, we found that neither cheese performed well on its own—a victim of lesser cheeses than what we'd had overseas. But we discovered that a creamy, mild ricotta mitigated the graininess that resulted from baking some so-so brands of feta. Look for blocks of feta packed in brine and avoid anything pre-crumbled. If you don't have or can't find Aleppo pepper, substitute 1½ teaspoons sweet paprika mixed with ¼ teaspoon cayenne pepper. Serve with pita chips or warm pita bread.

8

Servings

Tip

Don't forget to heat the broiler. If your broiler tends to run cool, give it at least 15 minutes to come to temperature. A fully heated broiler is important because if the cheese is in the oven for too long, it will turn soupy. If the crumbled feta on top doesn't brown after about 4 minutes, remove the pan anyway.

20 minutes

15-16 ounce container whole-milk ricotta cheese
8 ounces feta cheese, crumbled, divided
4 tablespoons finely chopped fresh mint, divided
3 teaspoons Aleppo pepper, divided (see note)
1 teaspoon dried oregano
Kosher salt and ground black pepper
5 tablespoons extra-virgin olive oil, divided
Ingredients
  • 15-16

    ounce container whole-milk ricotta cheese

  • 8

    ounces feta cheese, crumbled, divided

  • 4

    tablespoons finely chopped fresh mint, divided

  • 3

    teaspoons Aleppo pepper, divided (see note)

  • 1

    teaspoon dried oregano

  • Kosher salt and ground black pepper

  • 5

    tablespoons extra-virgin olive oil, divided

.
In the store
More

Sides

Down arrow

Baked Feta and Ricotta with Mint

Get Ready to Cook

8

Servings

20 minutes

Tip

Don't forget to heat the broiler. If your broiler tends to run cool, give it at least 15 minutes to come to temperature. A fully heated broiler is important because if the cheese is in the oven for too long, it will turn soupy. If the crumbled feta on top doesn't brown after about 4 minutes, remove the pan anyway.

Ingredients
  • 15-16

    ounce container whole-milk ricotta cheese

  • 8

    ounces feta cheese, crumbled, divided

  • 4

    tablespoons finely chopped fresh mint, divided

  • 3

    teaspoons Aleppo pepper, divided (see note)

  • 1

    teaspoon dried oregano

  • Kosher salt and ground black pepper

  • 5

    tablespoons extra-virgin olive oil, divided

Step 1 of 3

Heat the broiler

15-16
ounce container whole-milk ricotta cheese
4
ounces feta cheese, crumbled
1
tablespoons finely chopped fresh mint
2
teaspoons Aleppo pepper
1
teaspoon dried oregano
1
teaspoon Kosher salt
¾
teaspoon black pepper
3
tablespoons extra-virgin olive oil

Heat the broiler with a rack about 4 inches from the element.


In a medium bowl, stir together the ricotta, half the feta, 1 tablespoon of mint, 2 teaspoons of Aleppo pepper, the oregano, 1 teaspoon salt and ¾ teaspoon black pepper. Stir in 3 tablespoons of oil.

Step 2 of 3

Coat the skillet

2
tablespoons extra-virgin olive oil
1
teaspoons Aleppo pepper
4
tablespoons feta cheese, crumbled

In a broiler-safe 10-inch skillet, combine the remaining 2 tablespoons oil with the remaining 1 teaspoon Aleppo pepper, then swirl to coat the bottom of the skillet.


Scrape the cheese mixture into the skillet, then spread it out, stopping about ½ inch from the sides of the pan and leaving it slightly mounded in the center; the oil will pool around the cheese.


Sprinkle the remaining feta evenly over the top.

Step 3 of 3

Broil for 2 to 4 minutes

3
tablespoons finely chopped fresh mint

Broil until the feta on top begins to brown and the oil at the edges begins to bubble, 2 to 4 minutes. Transfer to a wire rack and let cool for 10 minutes.


Sprinkle with the remaining 3 tablespoons mint and serve warm.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Want more?

See More Sides
OCTOBER 2021

$189.95 VALUE

Success!

Thank you for participating in our monthly giveaway!

Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway
Enter the Milk Street Giveaway