Olive oil is heated in a skillet and fry it finely chopped onion and garlic blend for 3-4 minutes until the onion transparent. Add the rice, peppers cut into cubes and oregano. Fry over low heat, Dhaka and rice in a transparent color. Carefully pour wine, wait to take completely from the rice, add the broth also gradually in 100 ml the wine. Up liquid only when the front is taken by rice. When the rice is tender and the liquid has evaporated completely removed from the heat and allow to cool so that it can be felt. The feta cheese is cut into 12 cubes. Place a small rice in palm top put feta cheese cubes and forms a ball. Thus formed bead 12, which is fried in very hot oil for approximately 2 minutes. Finished balls drained on paper towels before serving for a few minutes.