How to cook
Chop the leeks and parsley finely. Crumble the feta cheese.
Mix them, add the rest of the ingredients - you can vary the amount of strained yoghurt and mayonnaise to taste. I used homemade mayonnaise - it's a lot tastier.
Season with a little black pepper and salt (if needed). The cayenne pepper highlights the flavor of the leeks.
A very tasty antipasto and most importantly - homemade.