I want to use a less salty cheese.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Hm...I had a lot of goat cheese when I was in Greece, so I know these flavors go well. If the feta is served on the side, I would say you can absolutely sub. However, if the feta is being used in the recipe, be careful...it's a much harder cheese and goat cheese would perform differently if being cooked.
I think this is my Greek Style Zucchini Pancakes. You could probably use any semi dry pebbly white cheese that could be mixed into the batter without being too soft and runny. I used Greek feta because of the tradition, the texture and because my recipe did not add any salt , the salt from the feta was enough.
Please enter a valid email address.
Well played. You deserve a cookie.
Go on, you caffeine fiends!
Americans Are Drinking More Coffee Than Ever
The Greatest Hits
Cheesy, Chivy Spoonbread
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.