Serves 12

2 cups milk

1 pound feta cheese, crumbled

1 pound whole milk ricotta cheese

2 cloves garlic, pressed

1 pound fresh spinach, cooked

½ cup fresh parsley

2 green onions, chopped

1 tablespoon cornstarch

2 tablespoons water

¼ teaspoon nutmeg

¼ teaspoon cinnamon

Black pepper to taste

• Heat milk in a large saucepan until just scalded. Add feta and ricotta cheese to hot milk in batches, stirring in a figure-eight motion until the cheese is melted and the mixture is smooth. Add pressed garlic.

• Press excess moisture from spinach. Place in a food processor with parsley and green onions. Pulse until chopped, but not puréed.

• Combine cornstarch and water. Stir until smooth and add to cheese mixture. Heat until cheese is bubbly. Add spinach mixture and stir well.

• Add nutmeg, cinnamon, and black pepper.

• Ladle into a fondue pot and place over heating source. Serve with bread, vegetables, and lamb cubes.