- 1/2 pound [227 g] Feta cheese, crumbled
- 2 tablespoons [30 mL] olive oil
- 2 tablespoons [30 mL] sweet wine
- 1/4 teaspoon [1 mL] Worcestershire sauce
- 1/2 onion, minced
- 1 teaspoon [5 mL] parsley
- 1 teaspoon [5 mL] oregano
- 1/2 teaspoon [2.5 mL] pepper
- Dash of nutmeg
- Pinch of garlic powder
- 4 pita breads, cut into quarters
- 1/4 pound [113 g] butter
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- Rinse Feta cheese in colk water to remove excess salt.
- Combine all ingredients, except pita breads and butter, in a bowl; beat with an electric mixer at medium speed until creamy, but not whipped.
- Cover and refrigerate until ready to serve.
- Butter pita breads and lightly toast in oven.
- Serve with cheese spread.
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