You can use goat cheese instead of feta cheese at a ratio of 1:1 — one cup of goat cheese for one cup of feta. Both are tangy, crumbly white cheeses, but they are not the same: feta is brined, salty and crumbly, with a sharp, clean tang, while goat cheese is softer, creamier and more earthy, with a distinctive goaty flavour that some people love and others do not. In a Greek salad, the swap gives you a creamier, less salty salad. In a beetroot salad, it gives you a cheese that melts into the beets beautifully. This is the substitution for the cook with goat cheese in the fridge and a recipe that calls for feta, and it works best where creaminess is welcome.

The ratio, in a table

The ratio is 1:1. Cheeses swap 1:1 by weight; saltiness and melt are what change. The table below converts the amounts you are most likely to meet.

Feta cheese called for Goat cheese to use Notes
1 tablespoon 1 tablespoon
1/4 cup 1/4 cup
1/3 cup 1/3 cup
1/2 cup 1/2 cup
2/3 cup 2/3 cup
3/4 cup 3/4 cup
1 cup 1 cup
1 1/2 cups 1 1/2 cups
2 cups 2 cups

No cup weights are published in our ingredient data for these two ingredients, so this swap is measured by volume — or by weight, where the ratio is given by weight. Do not guess a weight for either ingredient. All cup weights are approximate — densities vary by brand, by how the ingredient is packed, and by moisture — so verify with a kitchen scale where weighing matters, especially in baking.

Worked examples

A Greek salad that is creamier and less salty

A Greek salad recipe calls for 1 cup of crumbled feta with tomatoes, cucumber, red onion and olives. Replace it with 1 cup of crumbled goat cheese, and toss the salad exactly as usual. The salad will be creamier and less salty than the feta version, with a softer, earthier tang that suits the tomatoes. The goat cheese will not hold its shape as well as feta — it is softer, so it will smear slightly into the dressing — but that creaminess is part of the appeal. Taste for salt, because the goat cheese is less salty than the feta, and you may need a pinch more. The result is a very good salad, even if it is not a traditional Greek salad.

A beetroot and walnut salad that is made for goat cheese

A beetroot salad recipe asks for 1 cup of crumbled feta with roasted beetroot, walnuts and rocket. Use 1 cup of crumbled goat cheese instead, and assemble the salad exactly as usual. The goat cheese's creamy, earthy flavour is a classic pairing with beetroot — so classic, in fact, that many recipes call for goat cheese in the first place. The cheese will soften slightly against the warm beetroot and coat it in a creamy layer, which is exactly what you want. The result is a salad that tastes deliberate and elegant, and the swap is not a compromise but an improvement.

A spanakopita filling that is creamier and richer

A spanakopita recipe calls for 1 cup of crumbled feta mixed with spinach, dill and egg. Replace it with 1 cup of crumbled goat cheese, and mix it with the same spinach, dill and egg. The filling will be creamier and richer than the feta version, with a softer tang, and it will hold together well in the pastry. The goat cheese melts more readily than feta, so the filling will be smoother and less crumbly. Bake at the same temperature and time. The result is a spanakopita that is a little less traditional and a little more luxurious — and for a dinner party, that is often the better choice.

What changes in the result

Three things change when you use goat cheese instead of feta. First, the texture: goat cheese is softer and creamier, while feta is firmer and crumblier, so the result is less structured — the cheese will smear rather than crumble, which is a benefit in a salad where creaminess is welcome and a drawback in a dish where distinct crumbles matter. Second, the flavour: goat cheese is earthier and more distinctive, with a goaty note that feta does not have, while feta is sharper, cleaner and saltier. Third, the salt: goat cheese is significantly less salty than feta, so you will need to add salt to compensate. The tang is similar in strength but different in character — feta's tang is briny and clean, goat cheese's is earthy and rich. In a beetroot salad or a creamy filling, the swap is an improvement; in a traditional Greek salad, it is a trade-off.

When not to substitute

Do not swap a hard aged cheese for a soft fresh one in a sauce — it will not melt the same way. Do not use goat cheese instead of feta in a dish where feta's salty, briny tang is the point — a traditional Greek salad, a feta and watermelon salad, or a dish where the cheese is meant to provide the salt. In those dishes the goat cheese will taste too mild and too earthy. Do not use it for someone who dislikes the flavour of goat cheese — the goaty note is distinctive, and people who do not like it will notice it immediately. Do not use a soft, spreadable goat cheese log in a dish that needs crumbles: use a firm, crumbly goat cheese, or the texture will be wrong. And do not forget to add salt: goat cheese is much less salty than feta, and the dish will taste under-seasoned if you do not adjust.

Practical guidance

Use a firm, crumbly goat cheese for the closest texture to feta — a soft log will smear rather than crumble. Crumble the goat cheese with your fingers or a fork, and add it at the same stage the feta would go in. Taste for salt before serving, because goat cheese is much less salty than feta and you will usually need a pinch more. In a baked dish, the goat cheese will melt more readily than feta, so check the dish a few minutes early. Store goat cheese wrapped tightly in the fridge, and use it within a week of opening — it is a soft cheese, and it spoils faster than feta. All amounts here are approximate, and the 1:1 ratio is by volume of crumbled cheese; verify with a kitchen scale where weighing matters.

Frequently asked questions

How much goat cheese do I use instead of feta cheese?

Use the same amount: 1 cup of goat cheese for 1 cup of feta cheese. Use a firm, crumbly goat cheese, and add a pinch of salt — goat cheese is much less salty than feta.

Can I use goat cheese instead of feta in a Greek salad?

Yes, but it will not be a traditional Greek salad. The salad will be creamier and less salty, with a softer, earthier tang. Taste for salt, because the goat cheese provides less seasoning than the feta would.

Does goat cheese taste the same as feta?

No. Goat cheese is softer, creamier and more earthy, with a distinctive goaty flavour. Feta is firmer, crumblier, saltier and sharper. The tang is similar in strength but different in character.

Can I use goat cheese instead of feta in spanakopita?

Yes. The filling will be creamier and richer than the feta version, and it will hold together well in the pastry. The goat cheese melts more readily, so the filling will be smoother.

Is goat cheese less salty than feta?

Yes, significantly. Feta is brined, so it is very salty. Goat cheese is much milder. Always add a pinch of salt when you make the swap, and taste before serving.

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