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In a small saucepan over medium heat, heat the ¾ cup of oil. Save the rest (¼ cup) for later.
Take a step away from the pan and carefully add the thyme sprigs to the oil (they will sizzle and splatter everywhere, so be careful!!!). Once they have stopped sizzling, after a few seconds, lower the heat to medium-low. Push the thyme sprigs to the side of the pan.
Add the almonds and cook for 2 to 3 minutes, until lightly golden. Add the garlic, Aleppo pepper and cook for a minute or so, until fragrant and lightly golden.
Remove the saucepan off heat. Add the remaining ¼ cup of olive oil to the pan (this will slightly cool down the oil).
Crumble the feta into the saucepan, add a splash of feta brine and the chopped parsley. Stir to incorporate, crushing the feta with the back of a spoon to turn it into small curds.
Serve with bread on the side.