Well that’s a tough one! I think feta would be nice in terms of flavor, but the amount you would need for this recipe Might be overpowering. Soft goat cheese might work well, but since it’s not as moist as ricotta you might want to spread the dough with a little olive oil first, before you add the cheese. Skipping the cheese entirely and using a white bean puree might also be nice on this. That’s probably the route that I would go myself.

I also did a quick google search and found a few recipes for homemade ricotta using goat milk, so that might be an option for you as well. Making cheese might sound intimidating, but I’ve done homemade ricotta before and it’s actually really simply and pretty fool-proof.

I hope that helps!

This looks like a delish recipe!

Yeah, I wasn’t sure if it would work until I took the first bite but we use lemon peel all the time as zest, right? Definitely use small lemons though since they have thinner skin and less pith (and slice them as thin as you possibly can!). Meyer lemons would be great, but they’re hard to find.

It would be perfect under the sun with a glass of chardonnay! Don’t wait for summer to try it though – the burst of citrus is really nice in the cold weather too, almost like bringing the sunshine inside. 🙂