Given how close we are to year’s end, I have the rest of this small skillet year planned at this point, and I know that next week’s recipe is going to be time-consuming. So, I went with something simple this week.
I realized after the fact that though it was called “skewerless stovetop kabobs” from Taste of Home that it’s basically just fajitas with a few more vegetables. But, you know what, it’s been a long year and it’s fine.
Skewerless kabobs ingredients.
This was in the vein of some of my favorite simple recipes, in that it uses fewer ingredients by including salad dressing. Easy flavor works for me.
I did change the recipe in one notable way: it called for pork tenderloin as the meat but that seemed like an expensive and fancy cut for something that was ultimately going to be smothered in Italian dressing. So, I just went with chicken, making it even more like a fajita. I also left off mushrooms, and added a little more vegetables.
While it wasn’t the most exciting of dinners, it did the job. It fed us, it was healthy enough, and it was quick and easy to pull together.
Simple and scrumptious.
Here’s what I did:
Ingredients
1 lb. chicken breast, cut into ¾ in. cubes
½ c. Italian dressing, divided
1 large green pepper, chopped
1 medium zucchini, chopped
1 onion, chopped
1 c. cherry tomatoes, halved
Salt and pepper, to taste
Directions
In a medium skillet, 8- to 9-in., cook the chicken over medium-high heat in half the dressing until cooked through. Remove from pan.
In the same skillet, cook the vegetables in the remaining half of the salad dressing until the vegetables are tender. Return the chicken to the skillet, heat through, and enjoy!
I hope and pray that people have a safe Thanksgiving. To will that into the world, I decided to do a slightly more complicated dish this week since hopefully most readers are not traveling or planning on feeding a large number of guests on Thursday.
However, fret ye not about the level of complication. In fact, the reason I chose this one is because I wanted to make it more simply than the New York Times recipe suggested. Plus, I love spanakopita, and have made variationsof it over the years of this blog.
I was super excited to find that this spanakopita pie fit in a 9- to 10-inch skillet!
Spanakopita pie ingredients.
The downside, if you’ve ever worked with fresh spinach, is the sheer amount of it you need to buy to get the amount you need to fill a pie, say. So, rather than worry about that, I just bought frozen; plus, it cut down on cooking.
The other ingredient that caught my eye as troublesome in this particular fancy recipe was getting a block of feta in brine. Now, I love it when I’ve gotten it from my local Middle Eastern store; however, usually I get it when I need to use the brine as well. It’s less easy to find in my usual grocery stores, and since the brine wasn’t used, I skipped it and went for the pre-crumbled container I usually get.
Everything else was more or less standard for what I expect to be in a spanakopita, and it worked out to be quite the delight. A little skimpy on the phyllo dough, but it was a pie, not a roll; but that also made it less work.
All in all, it was worth the effort, and where else do you need to be this weekend? May as well spend it in the kitchen.
Hidden underneath this tasty flaky crust is a wonderful spinach mixture.
Here’s what I did:
Ingredients
8 T. unsalted butter, divided
2 medium leeks, white and green parts only, halved and sliced
6 cloves garlic, chopped
Salt and pepper, to taste
20 to 24 oz. frozen chopped spinach, thawed
¾ c. fresh parsley leaves, chopped
½ c. fresh dill, chopped
½ c. grated Parmesan
Zest from one lemon, plus juice from the lemon
Pinch of ground nutmeg
2 large eggs, beaten
8 oz. crumbled feta
10 sheets phyllo dough, thawed
Directions
In a 9- to 10-inch skillet, melt 3 T. butter over medium heat. Add the leeks and garlic, and season generously with salt and pepper. Cook, stirring occasionally, for about 5 minutes. Add the spinach, sprinkle lightly with salt and pepper, and cook for about another 5 minutes. Remove from skillet and let cool.
Heat the oven to 400 degrees.
In a large bowl, combine the parsley, dill, Parmesan, lemon zest and juice, and nutmeg. Stir to combine. Working about 1 c. at a time, transfer the spinach mixture to a fine mesh strainer and set in the sink to press out as much liquid from the mixture as possible. Add the strained handfuls to the parsley mixture, repeating until all the spinach has been added to the large bowl. Stir to combine, and add any additional salt and pepper as desired. Stir in the beaten eggs, and then fold in the feta, trying to leave larger chunks intact.
Melt the remaining 5 T. of butter over the stove top on low or in the microwave. Meanwhile, wipe the skillet clean with a paper towel. Brush the bottom and sides of the skillet with some of the butter. Then, working quickly with 1 sheet of phyllo dough at a time, lightly brush the top of one sheet with butter, and then lay it in the skillet, butter side up, with an overhang on either side. Repeat with 7 more phyllo sheets, rotating each sheet in a different direction as you add it.
Spoon the spinach mixture into the skillet, spreading into an even layer. Starting with the top layer of phyllo dough first, lift it over the spinach mixture toward the center of the pan, and repeat with remaining overlapping dough to create a top crust.
Crinkle on top the remaining 2 pieces of phyllo dough, and brush with any remaining melted butter.
Cook over medium heat on the stovetop for about 5 minutes to crisp up the bottom crust. Transfer skillet to the oven and bake until the phyllo dough is golden and filling is warmed, about 20 to 25 minutes.
Remove from the oven and let cool for about 10 minutes. Slice into wedges and enjoy!
I have heard the calls on the left warning against simply going back to brunch now that Trump has been defeated. And there is still so much work to do, starting with gains in Georgia and then working to achieve actual progress.
However, we are now approaching eight months of living with the pandemic, and I am really missing going out to eat. Being immunocompromised, and not willing to risk my life for a meal, I don’t dare enter a restaurant. Especially after this week, just for once, it’d be really nice to go out to brunch or, frankly, to a bar and kvetch with friends and loved ones. And a girl’s gotta eat sometimes.
Denver omelet ingredients.
Though delivery is an option (if not the same as seeing friends), there are few options for round-the-clock breakfast items, and eggs and hashbrowns, etc., just don’t keep as well once in a plastic container. On top of that, it takes out the spontaneity of deciding to go out to breakfast when you just really have a craving or really need to grumble over biscuits and gravy.
Thankfully, I found a semi-solution.
One of my favorite foodie sites Serious Eats had a Denver omelet recipe I found recently, and I could finally taste the joy of round-the-clock brunch, straight from the kitchen.
I still think my technique could be improved, and it’s still not the same as being able to wait 20 minutes (I’m a late riser, which considerably cuts down on waiting!) to sit at a booth to get diner food, but boy is it still a comfort in these times.
Not that pretty, but pretty effing tasty.
Here’s what I did, perhaps overdoing it on the meat and veggies and cheese but still enjoying my monstrosity:
Ingredients
5 large eggs
Salt and pepper, to taste
2 oz. shredded pepper jack pepper (I’m sure I used more)
2 T. butter, divided
3 oz. ham slices, cut into ½ in. pieces (I didn’t precisely measure)
½ large bell pepper, stemmed, seeded, and diced
½ medium yellow onion, diced
Pinch of smoked paprika
Directions
In a medium bowl, beat together the eggs and add salt and pepper to taste. Whisk until the eggs are homogeneous and frothy. Set aside.
Meanwhile, in a 9- to 10-in. Skillet (cast iron or nonstick) melt half the butter over medium-high heat, swirling until lightly browned. Add the bell pepper and onion, and season with salt. Cook, stirring occasionally, until softened and beginning to brown. Add the ham and cook further until the ham slices are browned in spots. Stir in the smoked paprika and some additional ground pepper. Scrape vegetables into a medium bowl (glass, or otherwise heatproof) and add the cheese, stirring to combine.
Wipe out skillet and set over medium heat. Add the remaining half of the butter and cook until melted and lightly browned. Re-whisk the eggs until foamy, and then add to skillet and cook, using a spatula to push the edges toward the center and tilting the pan to spread the uncooked egg underneath. Continue the process around the skillet until the eggs are almost set. Sprinkle the ham and cheese mixture over half the omelet, remove from heat, and cover, letting the omelet sit until mostly or fully cooked through on the top, about one minute. Use the spatula to loosen the edges and carefully fold the omelet in half to enclose the filling. Split in half and serve, preferably with some hash browns and coffee, and enjoy!
Sometimes, you just need an easy homemade dinner. Especially when you already took a week off from blogging. So, when I saw this beef pie recipe used mostly frozen vegetables, saving on chopping, I couldn’t resist.
Beef pot pie ingredients.
Plus, the dough — which the recipe says can be store-bought, but after a year of making pies, I just don’t trust any dough but my own — only goes on top so it’s less work and less baking time.
Oh, and did I mention there was beer?! And not just any beer but a Guinness!
The only problem with the recipe was its calling for mushrooms, but that was easily mended by replacing it with carrots, which was the only thing I ended up chopping. And frankly, since the meal nearly overflowed its container as is, even though it called for a 9-inch skillet, the carrot could be skipped.
Otherwise, it was everything that it advertised. Simple. Tasty. Hearty.
Sometimes, you can’t ask for more than that.
“X” marks the spot where there’s a very delicious meat pie filling underneath a yummy buttery crust.
Here’s what I did:
Ingredients
1 T. olive oil
1 lb. lean ground beef
1 carrot, chopped
Salt and pepper, to taste
3 T. tomato paste
1 c. frozen pearl onions
2 t. thyme
3 T. all-purpose flour
8 oz. Guinness
1 c. frozen butternut squash pieces
1 c. frozen peas
1 pie crust, store-bought or homemade and chilled
1 large egg, beaten
Directions
Heat oven to 375 degrees.
Meanwhile, heat oil in a 9-inch skillet on the stove top over medium heat. Add the beef, carrots, and salt and pepper, to taste, and cook, breaking up the beef with a spoon until browned, about 6 minutes. Add the tomato paste, and cook for another 2 minutes. Stir in the onions, and thyme, and then sprinkle with flour, stirring, for about 30 seconds.
Add the stout and simmer until the liquid has thickened, about 1 minute. Add ½ c. water and bring to a simmer. Add the squash and peas, return to a simmer, and then remove from heat. The dish will be fairly full, but it’ll make a nice hearty pie.
Roll out, or unroll if using store bought, the pastry dough into about a 10- to 12-inch round, and place on top of the still-hot filling, tucking in the remainder of the dough around the edges. Cut an “X” in the middle, and brush with egg.
Bake in the oven for 30 to 35 minutes until the crust is golden. Let rest for about 5 minutes, and then enjoy!
This week’s recipe partially feels like a cheat. After all, it’s just a grilled cheese sandwich with a few extras.
But it’s been a long year and I needed some comfort food. Besides, it *is* made with a few additions that make it at least a little unlike any grilled cheese I’ve made before, starting with coating the outside in mayonnaise.
Chicken cheese toastie ingredients.
Before I get to any additional weirdness, though, I want to explain how I came to make this recipe to begin with. It’s a fun story time, I promise.
I came across a click-baity article a couple months ago that was about the kind of conspiracy theory I can get behind, one that is quite harmless and mostly meaningless. That is, the theory that the Nando’s brand medium peri peri sauce is in fact spicier than its hot variety. I’ve long been a fan of peri peri sauce, as it’s a not-too-hot hot sauce for my tastes and its extremely flavorful beyond just spicy. And Nando’s is the brand I typically buy.
So, I went ahead and bought a bottle of both and conducted a taste test with some quite tasty chicken wings. My sweetie, who had not seen which was which when I placed it on the plate, was fooled into thinking the medium was the hot sauce. While I could not likewise do a blind taste test, I shared his opinion.
The wings, however, did not use up all the sauce and we had two bottles (actually four, because I also sampled some other varieties) in our fridge, looking for an excuse to be used. So, I perused the recipe booklet that came with the bottles and couldn’t resist the toastie (read: grilled cheese) recipe. It had chicken, peri peri, cheese, and then was supposed to be coated in peri peri-based mayonnaise; while I didn’t have the Nando’s brand mayonnaise, I did have some powdered peri peri lying around, so I mixed it together with mayonnaise.
The result was more or less what I expected: spicy grilled cheese with chicken. And a lot of filling for two sammies. Which means, it was a frickin’ delight!
The mayonnaise cooked the outside a little too well, but I should have turned the stove down when the first side came up a bit blackened. Otherwise, though, I loved every unhealthy bite.
Slightly burnt but the tastiest toastie I’ve ever made.
Here’s what I did, following the booklet recipe other than faking the “perinaise”:
Ingredients
1 ½ c. cooked chicken, cubed or shredded
1 ½ c. shredded sharp cheddar
½ c. peri peri sauce (whichever level of spice you prefer, but remember, the medium may be hotter!)
¼ mayonnaise
Peri peri powder, to taste (optional)
4 slices of bread
Vegetable oil
Directions
In a medium bowl, mix together the chicken, cheese, and peri peri sauce. In a small bowl, stir together the mayonnaise and peri peri powder, if using.
Spread the chicken and cheese mixture over two slices of bread. Top with the remaining two slices of bread.
Spread the ½ the mayonnaise mixture on one side of the top of both bread slices.
Heat a 9-inch skillet over medium to medium-low heat. Add a splash of vegetable oil.
Place one sandwich, mayonnaise side down, and spread half the remaining mayonnaise on the top of the bread in the skillet while it cooks. Cook for 2 ½ to 3 minutes until golden, and adjust temperature as needed. Once golden, flip the toastie and cook on the other side for another 2 ½ to 3 minutes until golden and the center is warmed and melty.
Repeat the process with the remaining sandwich, using up the rest of the mayonnaise to coat the last bare slice of bread, and enjoy with a healthy salad to counterbalance this delectable dinner!
This week’s recipe, I regret to say, sat unused for years in my binder full of recipes. I feel extra bad about that, though I have several unmade recipes ripped from magazines in the binder, because this one came hand-written from my mother.
Even in the era of the Internet where she has shared several recipes with me via email, this one came to me hand-written. I’m not even sure when I got it or why (other than that it’s tasty), or why I never made it.
However, my sweetie recently purchased quinoa for a vegetarian stuffed pepper recipe I mentioned recently, and so we had some extra sitting around, ready to be used. Enter my mom’s herby quinoa recipe.
Herby quinoa ingredients.
Her recipe called to be made in a saucepan, but it was a small enough meal, enough for four servings, that it fit easily in my 9-inch Le Creuset.
It was incredibly simple, and incredibly tasty, and I feel incredibly stupid for waiting so long to make it.
While it does have bacon in it, it’s otherwise pretty healthy. Welcome after last week’s indulgence. The grain, herbs, some toasted almonds, with some bacon, and voila, a tasty weeknight meal is made.
So tasty, so simple.
Here’s what I did, following Mom’s recipe … though she forgot to specify the amount of broth so I had to wing that part and it took slightly longer to cook than her recipe said:
Ingredients
½ c. slivered almonds
1 t. vegetable oil
4 slices of bacon (her recipe called for two thick pieces, I had thin stuff so I doubled it), ¼ in. dice
1 small shallot, diced
1 c. quinoa, rinsed
2 c. vegetable or chicken broth
2 sage sprigs (hers called for 1, but I am a sucker for herbs)
1 T. minced chives
1 T. chopped parsley
Salt and pepper to taste
Directions
Heat oven to 350 degrees. Spread almonds in pie plate and toast in the oven until golden brown. Let cool.
In a 9- to 10-inch skillet, heat oil, add bacon, and cook until fat has rendered, about 2 minutes. Add the shallot and cook stirring a few times, until the shallot has softened but not browned. Add the quinoa, stock, and sage, and bring to a boil.
Cover and cook over low heat until the stock has been absorbed, 20 to 25 minutes.
Remove from heat and let stand, covered, for 5 minutes. Discard the sage stems, fluff the quinoa with a fork. Stir in the chives, parsley, and toasted almonds. Season with salt and pepper, and enjoy!
Once upon a time, there was this magical world where we could safely gather in large groups and enjoy each other’s company while we shared fancy foods and strong drinks. But then darkness befouled the land, and those visits became virtual.
While I’m not missing the commute to see our friends in the Cedar Valley, I am missing their company and the ability to share tasty treats with them on a semi-regular basis.
Some foods are just better shared with friends, and only partially because having that many calories in the house is a terrible idea. However, this week’s decadent loaded baked potato dip sounded too delicious to wait until we can again share physical space with our friends.
Loaded baked potato dip ingredients.
It was pretty easy to make, and honestly, it wasn’t much of a challenge for two people to eat it over a few days, though I’m not sure that was the healthiest move. But it was a tasty choice.
As its name suggests, it’s a mix of potatoes, bacon, cheese, sour cream, and green onions. To make it slightly healthier, I did serve it with sweet pepper wedges and bread, rather than a saltier vessel. Still, you could taste extravagance in every wonderful bite.
2 ¼ lb. Yukon gold or other small potatoes, quartered
Salt
4 slices bacon
10 oz. cream cheese, softened
1 ½ c. shredded sharp cheddar
½ c. sour cream
2 to 3 green onions, chopped
½ t. garlic powder
Bread and/or sweet peppers, for serving
Directions
Heat oven to 425 degrees.
In a large saucepan, bring a lightly salted pot of water to a boil and then add the potatoes. Cook, covered, for 15 to 20 minutes, until tender, and drain.
Meanwhile in a large skillet, cook the bacon over medium heat until crisp. Remove bacon to drain on paper towels. When cool enough to touch, crumble bacon, reserving about 1 T. for topping.
In a large bowl, mash the still warm potatoes, add the remaining bacon, cream cheese, 1 c. cheddar cheese, the sour cream, green onions, and garlic powder. Stir to combine.
Spoon mixture into a 9- to 10-inch cast iron skillet. Bake the mixture for 20 to 25 minutes or until heated through. Remove from heat and turn on the broiler.
Top the potato mixture with the remaining ½ c. cheddar cheese and the reserved bacon. Broil 4 to 5 inches from the heat for about 1 to 2 minutes, until the cheese is melted and bubbly. Serve warm with the bread and/or peppers, and enjoy (even if it’s just you, treat yourself!)!
It was a close thing when our power was out after the derecho that I almost made this week’s recipe of homemade beanie weenies hobo-style on a campfire. My sweetie rightfully reasoned, however, that the canned food would keep; the hot dogs and other freezer meat wouldn’t.
Beanie weenie ingredients.
We had the campfire (read: firepit) going and were T-minus about 20 minutes from having a meat feast when the branches were removed from our power lines and the refrigerator started running again. Many people haven’t been as lucky.
While I was slightly bummed I was spared from making this on open flame, especially since the recipe even called for a campfire dinner, I must admit that it was nice to have the power back, the ability to control the temperature on the stove, and use my fancy Le Creuset and not worry about ruining its beautiful lilac finish. So, I opted for an indoor dinner. Plus, fewer biting bugs were a bonus!
What I found is not only a delicious, if sorta trashy, meal but also my favorite baked beans recipe to date.
The meal, while it worked perfect for the little skillet, did not leave any room for leftovers, and was rather hot dog-y. However, I am considering doubling it up, so I can have a better beans to hot dogs ratio, and just more of these yummy beans.
The recipe was adapted from a Country Living recipe that just called for beans but had hot dogs with buns as part of the meal. Me, I saw hot dogs and beans and immediately knew I needed homemade beanie weenies. Frankly (pun most definitely intended), if we didn’t like it so much, there may have been leftovers.
*drool*
Here’s what I did:
Ingredients
1 T. olive oil
1 small onion, chopped
15 oz. can small white beans, drained and rinsed
15 oz. can diced tomatoes, drained
2 cloves garlic, minced
2 T. molasses
Salt and pepper, to taste
2 t. red wine vinegar
2 t. Worcestershire sauce
6 hot dogs, cooked and sliced (I cooked them in oil in the Le Creuset before cooking the beans, but you can cook the hot dogs however you prefer)
Directions
Heat the olive oil in a 9- to 10-inch skillet over medium heat. Add the onion and cook until tender, about 3 to 5 minutes. Add the beans, tomatoes, garlic, molasses, and salt and pepper. Stir to combine. Reduce heat to low and cook for 15 to 20 minutes, stirring occasionally, until the tomatoes break down. (I covered the skillet for part of the time to reserve some sauce, but I don’t think it was as necessary as I assumed it might be.)
Add the hot dogs, and cook for another 5 minutes or so until the hot dogs are reheated and the flavors have slightly combined.
Remove from heat. Stir in the vinegar and Worcestershire sauce, and enjoy!
OK, I think I’m officially on board with the bread-baking phenomenon. It just took me a little longer to get there than everyone else.
I’ve long liked the calming effects of kneading and the comforting aroma of bread rising, so I’m surprised I haven’t satisfied my soul sooner. Besides, as I have shown, I’ve long loved being a baker.
Even better, after making Serious Eats’ focaccia, I perused their other bread options and was delighted to find the double comfort of pizza and bread.
Pizza bread ingredients!
It sounded pretty easy, and because it called for a pound of pizza dough, and my measurements for my favorite dough don’t lead to exactly a pound, I just made a double batch and hoped there would be some leftover to have a homemade pizza later in the week. I was not disappointed.
With ingredients like garlic, dough, pepperoni, Parmesan, and red pepper flakes, it’s impossible for it to have turned out bad.
My only issue was pre-cooking the pepperoni with the garlic resulted in slightly crunchy pepperoni pieces in some cases after baking. It still didn’t taste bad, but I question if it’s totally necessary to pre-cook the meat, or maybe I’d just cook it for the barest minimum amount of time or on a lower setting to ensure the garlic gets cooked into the butter and crisps a little.
Still, we had no problem eating all 24 knots in just a few days.
Pizza bread!
Here’s what I did, mostly sticking to the recipe, only making my own dough:
Ingredients
2 T. butter
2 T. olive oil, plus more for drizzling
4 oz. pepperoni, cut into ¼ in. squares
Red pepper flakes, to taste
6 cloves garlic, minced
¼ c. chopped fresh parsley leaves
2 T. chopped fresh chives
¾ c. Parmesan cheese, grated, divided
Flour, for dusting
1 lb. homemade or store-bought pizza dough (I used about ⅔ of a double recipe of my favorite dough recipe here and reserved the rest for a thin-crust homemade pizza)
Pizza/Pasta sauce, for serving
Directions
Heat butter and oil in a 9- to 10-inch cast iron skillet over medium heat until butter melts. Add pepperoni and cook until it starts to crisp, about 2 minutes (see note above about doing this for slightly less time). Add pepper flakes and garlic, and cook for about an additional 1 minute. Remove from heat and add the parsley and chives, and stir to combine. Transfer mixture to a large bowl and stir in ½ c. of the Parmesan. Do not wipe out the skillet.
On a lightly floured surface, divide the dough in half. Take one piece and roll or stretch into a rectangle about 8 in. long by 4 in. wide. Use a bench scraper or sharp knife, and cut crosswise into 12 strips. Repeat with the other half, to yield 24 total strips.
Tie each strip into a knot and transfer to the bowl with the pepperoni, etc. mixture. Use your hands to toss and fold to coat the knots in the mixture. Place the knots in the skillet in a single layer, and drizzle with more olive oil.
Cover the skillet with plastic, and set aside until doubled, about 4 hours. Or, do as I did, and refrigerate for about 12 to 16 hours.
When ready to bake, heat the oven to 425 degrees, and place oven rack in the center. Remove the plastic wrap. Sprinkle on the remaining ¼ c. cheese. Place skillet in the oven and bake until golden brown and crisp, about 25 to 30 minutes. Brush on additional olive oil and enjoy with pizza sauce!
A few weeks ago, I rediscovered the joy of my vegetarian cookbooks, particularly one from Deborah Madison.
The first recipe I made of her vegetarian stuffed peppers fit a large casserole, so no blogging about it, but you can get the recipe here. However, it had an interesting way of incorporating onions that at first I scoffed at. As I looked closer, though, I didn’t see a way around doing it her way. I ended up very glad I actually followed the recipe. While the onions (first deglazed in wine) baked on the bottom of the casserole, since it was stuffed peppers, they ended up as a sweet and sour topping that complemented the rest of the ingredients incredibly well.
So, for my second recipe, I looked specifically for things that would work in my small skillet.
It didn’t take long to find the perfect meal. With the amount of cheese, it wasn’t light exactly but a simple eggy dish didn’t feel all that hefty in the summer heat.
Egg and cheese skillet pie ingredients.
Even better, it was incredibly easy. Mix up some ingredients in a large-ish bowl. Pour in a buttered small skillet. Bake, and voila, you’ve got dinner.
Pulling back the curtain, I will admit I made the focaccia to go with this meal, and a bread is the perfect addition so you have a more filling meal. Alternatively, it’d make a good breakfast item.
So much cheese, so tasty.
Here’s what I did, sticking to the recipe, though I used my 9-inch skillet rather than the called-for 10-inch (and it just fit!):
Ingredients
¾ lb. feta cheese
1 lb. ricotta cheese
6 eggs
¼ c. flour
¾ c. milk
1 T. dill, preferably fresh and chopped (I used more)
Salt and pepper, to taste
Butter, for coating
Directions
Heat the oven to 375 degrees.
Mix ¾ of the feta with the ricotta in a medium bowl, without worrying about getting it perfectly smooth. Beat the eggs into the cheese. Then, add the flour and milk. Season with the dill and salt and pepper.
Butter a 9- to 10-inch cast iron skillet. Pour in the batter, and crumble the remaining feta cheese on top. Bake until golden, about 35 to 40 minutes.
Cut into wedges and serve with bread or another preferred side, and enjoy!
