Start by lightly spraying your terrine mold with cooking spray.

In a mixing bowl, combine feta cheese, cream cheese, lemon juice, and olive oil. Whip until smooth and creamy, then season with a dash of black pepper.

Wash, trim, and cut your mixed bell peppers, beets, carrots, cucumber, and spinach into thin layers.

Layer the terrine with a spoonful of the whipped feta followed by a layer of mixed vegetables. Repeat until filled.

If using gelatin, dissolve it according to package instructions, then mix it into the remaining whipped feta and pour over the layers.

Cover the terrine with plastic wrap and refrigerate for at least 4-6 hours until firm.

Once set, gently remove the terrine from the mold and slice.