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To make pita triangles:
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Preheat oven to 350F (180C).
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Cut each pita into quarters, and halve each quarter to make 8 triangles.
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Peel each triangle in half to make 16 triangles from each pita.
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Place triangles on parchment paper-lined baking sheet.
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In small bowl, mix together olive oil and garlic.
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Brush each triangle with mixture, then sprinkle over mixture and a pinch of salt.
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Bake triangles until golden, about 14 minutes.
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Remove and set aside to cool.
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To make marinade:
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In small saucepan, add olive oil, fennel seeds, garlic, black peppercorns, rosemary and pink peppercorns, and stir well.
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Heat mixture over low heat for 4 to 6 minutes to develop flavors, do not let mixture scorch.
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Remove from heat.
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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.
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Arrange cheese in serving platter.
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Mix basil leaves into marinade and pour marinade over cheese.
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Gently toss until all cheese cubes are evenly coated.
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Refrigerate for about 30 minutes or longer.
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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.
