600 g soft feta cheese (the type of the Danube)
1 bunch of dill and parsley
2 cloves garlic
200 ml olive oil (sunflower oil)
dried oregano, basil, thyme
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The feta cheese is broken in a deep dish and mixed with finely chopped parsley, dill and part of the pressed garlic. The mixture is covered with household foil and leave in the refrigerator for about an hour. During this time, in another bowl mix the rest of the relationship dill finely chopped, a pinch of other spices and the entire quantity of olive oil or sunflower oil. Of the feta cheese make balls the size of a walnut and dip in the herb mixture, where (but not necessarily) stay at least half an hour to flavor well. Served in a dish on the leaves of lettuce and deliciously appetizer for all kinds of wine.