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Baked ricotta with olives
by
Dr Antigone Kouris-Blazos
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Serves
6-8
Ingredients
500g
ricotta
250g low fat fetta cheese
1/2 cup parmesan cheese (optional)
1/2 cup bread crumbs
3 eggs
1 teaspoon dried oregano or 2 tablespoons
chopped parsley or dill
20 pitted kalamata black olives, sliced
drizzle of olive oil
salt/peper
Method
- Crumb fetta cheese (try grating it)
and ricotta and add all the other ingredients
- combine well.
- Press mixture into a long cake tin (line
baking tin with baking paper)
- Bake for about 40 miniutes (or until
browned) at 180C.
Accompaniments:
can accompany meat, fish, egg, pasta/rice
dishes.
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