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Connie - though grated mozzarella would also melt nicely, it won't contribute the salty/tangy quality that we love about feta in this recipe. A great substitute, if your husband likes it, would be a soft goat cheese, which has a similar creamy/crumbly texture and a brightness to balance out the rich flavors here. If that's a no-go, then go with mozzarella, but add a tablespoon or two of lemon juice, plus a sprinkle of lemon zest, to stand in for the feta's tartness.
The Milk Street Team
I’d love to make this but my husband won’t eat feta. Do you think I could use mozzarella instead?