1 hot house cucumber (it is also sometimes called an English cucumber)
In a small mixing bowl (or just a regular soup/cereal bowl), place your parsley, dried dill, lemon juice and feta cheese, and mix well.
If your feta cheese has large chunks in it, go on and break them up. I just used a spoon and smashed the cheese up for a minute; I wasn't too worried about it. I just wanted small chunks of feta cheese, so that it would stay in the cucumber boats a little bit better.
Now then, for the most difficult part of the whole ordeal. Take your cucumber, and slice off just the smallest amount from the bottom, so that it will sit steady on the bottom. This makes it safer to slice it up later, since it won't be rocking all over the place, and it makes the boats steady and not just rock over.
Once the bottom has been sliced, cut off about 1/3 off of the top, to expose the seeded middle. I didn't do a beautiful job of slicing the top, since it was a pretty curved cucumber, but I wasn't worried, this was going to be sliced into pieces later, so it didn't have to be perfect. Once your cucumber is cut like this, with a spoon, dig out the center. Again, it doesn't have to be beautiful, just do the best you can. The more you can scoop out, the more filling you can scoop in! Yum!
Once all the seeded middle has been scooped out, load it up with the feta cheese mixture!