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Ingredients
- 12 ounce feta cheese (the softer kinds imported from Israel or possibly France are best for this)
- 6 lrg garlic cloves, peeled
- 10 lrg sprigs fresh parsley
- 10 lrg leaves fresh basil
- 2 tsp fresh oregano
- Â Â good quality extra virgin extra virgin olive oil
Directions
- Cut feta cheese into 1/2 inch cubes. Place cheese into shallow non-reactive dish or possibly plastic container. In food processor, finely chop parsley, basil and oregano.
- With machine running, drop garlic cloves through feed tube. Continue processing till garlic and herbs are finely minced, stopping to scrape down sides as necessary. Carefully mix garlic-herb mix with feta cheese, coating cheese well. Pour sufficient extra virgin olive oil intodish to completely cover cheese mix. Marinate 24 hrs for up to one week and serve at room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 381g | |
| Calories 918 | |
| Calories from Fat 641 | 70% |
| Total Fat 72.91g | 91% |
| Saturated Fat 50.96g | 204% |
| Trans Fat 0.0g | |
| Cholesterol 303mg | 101% |
| Sodium 3817mg | 159% |
| Potassium 454mg | 13% |
| Total Carbs 17.57g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 14.31g | 10% |
| Protein 49.74g | 80% |
