Good luck. I know my directions aren’t great, but I hate standardizing recipes — a lot of bother — and I’m not ready to write a cookbook yet.
Likely amounts (my best guess):

1 8-oz pkg. feta
roughly equal amount of walnuts by volume, not by weight
maybe 3/4 cup to 1 cup yogurt?
couple pinches marjoram
plenty of pepper (to your own taste)
2 cloves garlic (big ones) put through press

Food processor: equal amounts of walnuts and feta – break up feta into chunks. You can do more feta than walnut, but don’t do more walnut than feta — not quite as good. Chop or pulse until a medium-fine crumb. Don’t go too long or the stuff will be a paste — not so good.

In a bowl, combine some plain non-fat yogurt, garlic put through a press, coarsely-ground black pepper,and marjoram. No salt — even for me, the feta is salty enough.

Mix in the feta-walnut mix. Add more yogurt if needed to make it rather loose; it will get thicker in the refrigerator.

This recipe was contributed by Aliza from theRadiant Recovery Community Forum.

The walnut-feta spread is to die for. if you like strong cheeses then this spread is for you. it is excellent to use with triscuits, rye-crisps, or rice crackers and also makes an excellent stuffing for celery sticks and the large pitted green olives! i just remove the pimento and replace with the
spread – yummy! i have also made this spread using a tomato-basil feta cheese that is available in my area. it is very good too. – Sheba

I made this last weekend, before the pnprecipes list started. So I used the original recipe, which called for 2-3 cloves garlic. I used 3 cloves and it was waaaay too much garlic in my opinion. Ended up adding more feta and yogurt to cut the garlic taste but it was still strong. So my feedback is, if people are sensitive to garlic, cut back to 1 clove. Or make the ingredients say “1-2 cloves depending on taste. – Kitty

Just wanted to weigh in with the feta-walnut spread. It is fantastic. I’m taking it to a dinner party tomorrow. – Cindy

Just wanted to let you all know I tried the feta walnut recipe. I liked it, although I don’t think I was prepared for how salty the feta was. It gives the whole thing kind of an unusual taste, but I like it, maybe because it is so unusual. I ate it on some rye crisp crackers and really enjoyed it. I bet the fat content is pretty high, with the walnuts, however! I wonder if some feta cheeses are more salty than others. If so, getting one that is as low in sodium as possible would probably be good. – Nina