Marinated Feta with Toasted Pita Triangles

• 2 each pita bread, whole wheat
• 4 tablespoons olive oil, extra-virgin
• 3 cloves garlic as needed, minced or pressed
• 3 tablespoons mixed spice
• 1 x salt to taste
• 3/4 cup olive oil, extra-virgin to taste
• 3/4 teaspoon fennel seeds
• 6 cloves garlic peeled and sliced lengthwise
• 18 teaspoon black peppercorns lightly crushed
• 1 each rosemary sprigs fresh
• 3/4 teaspoon pink peppercorns whole
• 8 1/2 ounces feta cheese
• 5 each sage leaves or basil leaves, fresh and torn in half

1. To make pita triangles:
2. Preheat oven to 350F (180C).
3. Cut each pita into quarters, and halve each quarter to make 8 triangles.
4. Peel each triangle in half to make 16 triangles from each pita.
5. Place triangles on parchment paper-lined baking sheet.
6. In small bowl, mix together olive oil and garlic.
7. Brush each triangle with mixture, then sprinkle over mixture and a pinch of salt.
8. Bake triangles until golden, about 14 minutes.
9. Remove and set aside to cool.
10. To make marinade:
11. In small saucepan, add olive oil, fennel seeds, garlic, black peppercorns, rosemary and pink peppercorns, and stir well.
12. Heat mixture over low heat for 4 to 6 minutes to develop flavors, do not let mixture scorch.
13. Remove from heat.
14. While marinade is cooking, prepare feta: cut cheese into cubes, or halve cheese lengthwise and then cut into 2- by 1 1/2- inch rectangles.
15. Arrange cheese in serving platter.
16. Mix basil leaves into marinade and pour marinade over cheese.
17. Gently toss until all cheese cubes are evenly coated.
18. Refrigerate for about 30 minutes or longer.
19. Serve with pita triangles, or place marinated cheese in air-tight jar, then keep refrigerate until ready to use, it can last for a few month.

pita bread, olive oil, garlic, mixed spice, salt, olive oil, fennel seeds, garlic, black peppercorns lightly, rosemary, pink, feta cheese, sage

Taken from recipeland.com/recipe/v/marinated-feta-toasted-pita-tri-52308 (may not work)