Egyptian Cheese Pate'

1/2 pound of feta cheese, soaked in milk 9to remove excess salt) for one hour, then rinsed
1 1/2 cups of yogurt
2 tablespoons of fresh mint, finely chopped
2 tablespoons of fresh parsley, finely chopped
2 tablespoons of fresh dill, finely chopped
The juice of 1/2 a lemon
1 tablespoon of extra-virgin olive oil
Freshly ground black pepper

In a bowl, mash the feta with a fork, then add the yogurt. Stir to make a smooth mixture. (A blender works well for this step.)

Add the mint, the parsley, the dill, and the lemon juice. Combine well.

Pour the oil over the pate' and grind on the black pepper to taste.

Serve with pita bread.