You can use ricotta cheese instead of feta cheese at a ratio of 1:1 — one cup of ricotta for one cup of feta — and the result will be milder and less salty. Feta is brined, sharp and very salty, while ricotta is fresh, mild and sweet, so the swap removes most of the salt and most of the tang. In a salad, the result will be gentler and creamier. In a filling, it will be softer and less assertive. This is the substitution for the cook who wants a feta dish without the salt — for a child, for someone watching their sodium, or for a dish where the feta was too strong. Use it when mildness is welcome, and add salt back if the dish tastes flat.

The ratio, in a table

The ratio is 1:1 (milder, less salty). 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 Ricotta 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

By weight, one cup of ricotta cheese weighs about 246 grams (USDA, spooned and levelled). No cup weight is published in our ingredient data for feta cheese, so measure the original by volume and the substitute by volume too. 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 gentler and creamier

A Greek salad recipe calls for 1 cup of crumbled feta with tomatoes, cucumber and olives. Replace it with 1 cup of ricotta, crumbled or spooned in soft dollops, and toss the salad exactly as usual. The salad will be milder, creamier and much less salty than the feta version, with a fresh, milky flavour that suits the tomatoes. The ricotta 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. Add a pinch of salt, because the ricotta provides far less seasoning than the feta would. The result is a salad that children and salt-sensitive eaters will enjoy far more than the feta version.

A spanakopita filling that is milder and softer

A spanakopita recipe asks for 1 cup of crumbled feta mixed with spinach, dill and egg. Use 1 cup of ricotta instead, blended briefly, and mix it with the same spinach, dill and egg. The filling will be milder, softer and creamier than the feta version, with a gentle sweetness that suits the spinach. The pastry bakes at the same temperature and time, and the filling holds together well. Add a pinch of salt — the ricotta is far less salty than the feta, and the filling will taste flat without it. The result is a spanakopita that is gentler and more approachable, and for a family dinner, that is often the better choice.

A watermelon salad that is creamy rather than salty

A watermelon salad recipe calls for 1 cup of crumbled feta with watermelon, mint and lime. Replace it with 1 cup of ricotta, spooned in soft dollops over the watermelon. The salad will be creamier and much less salty than the feta version, with a fresh, milky flavour that suits the sweet watermelon and the mint. The ricotta will soften against the watermelon and coat it in a creamy layer, which is a different experience from the feta's sharp crumbles — gentler, and for many people, more pleasant. Add a pinch of flaky salt over the top, because the ricotta provides almost no seasoning. The result is a summer salad that is refreshing rather than briny.

What changes in the result

Three things change when you use ricotta instead of feta. First, the salt: ricotta is far less salty than feta, which is brined, so the result is much milder — and you will need to add salt back, or the dish will taste flat. Second, the flavour: ricotta is fresh, mild and sweet, while feta is sharp, tangy and briny, so the result loses the salty bite that defines feta. Third, the texture: ricotta is softer and creamier, while feta is firmer and crumblier, so the result is less structured — the cheese will smear rather than crumble. In a salad or a filling where mildness is welcome, these changes are benefits. In a dish where feta's salt and tang are the point — a traditional Greek salad, a feta and olive pasta — the swap removes the very thing that made the dish work. The swap is a deliberate softening, not a like-for-like replacement.

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 ricotta instead of feta in a dish where feta's salt and tang are the whole point — a traditional Greek salad, a feta and olive pasta, or a dish where the cheese is meant to provide the seasoning. In those dishes the ricotta will taste flat and bland. Do not forget to add salt back: ricotta provides almost no seasoning, and the dish will taste under-seasoned if you do not adjust. Do not use ricotta in a dish that needs distinct crumbles, because it is too soft to hold its shape. And do not use it if you specifically want a briny, salty cheese — the ricotta is the opposite of that, and no amount of added salt will reproduce feta's brined flavour.

Practical guidance

Use the same amount by volume, and add a pinch of salt to compensate for the feta's saltiness — then taste and adjust, because the exact amount depends on the dish. Blend the ricotta briefly if the recipe needs a smooth filling, or spoon it in soft dollops if the recipe needs a creamy salad cheese. In a baked dish, the swap needs no other adjustment. Store ricotta in the fridge and use it within a few days of opening — it is a fresh cheese, and it spoils faster than feta. All amounts here are approximate, and the 1:1 ratio is by volume; a cup of ricotta weighs about 246 grams, so verify with a kitchen scale where weighing matters.

Frequently asked questions

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

Use the same amount: 1 cup of ricotta cheese for 1 cup of feta cheese. The result is milder and less salty, so add a pinch of salt to compensate — the ricotta provides almost no seasoning on its own.

Can I use ricotta instead of feta in a Greek salad?

Yes, but it will not be a traditional Greek salad. The salad will be milder, creamier and much less salty. Add a pinch of salt, and expect the cheese to smear rather than crumble.

Does ricotta taste the same as feta?

No. Ricotta is fresh, mild and sweet, while feta is sharp, tangy and briny. The difference is large — this is a deliberate softening, not a like-for-like replacement.

Is ricotta less salty than feta?

Yes, far less salty. Feta is brined, so it is very salty. Ricotta is a fresh cheese with almost no salt. Always add salt when you make the swap, and taste before serving.

Can I use ricotta instead of feta in a watermelon salad?

Yes, and it makes a lovely salad. The ricotta is creamy and mild against the sweet watermelon, with none of the feta's saltiness. Add a pinch of flaky salt over the top for contrast.

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