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Greek Salad Pinwheels Recipe

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4.2 from 15 reviews

These Greek Salad Pinwheels are a refreshing and flavorful appetizer featuring a creamy Feta and Greek yogurt spread combined with crunchy cucumber, ripe tomatoes, kalamata olives, and red onion all wrapped in soft spinach tortillas. Perfect for parties or light lunches, these pinwheels offer a delightful Mediterranean taste with minimal prep and no cooking required.

Ingredients

Feta Spread

  • 8 ounces Feta cheese
  • 1/2 cup plain Greek yogurt
  • 2 teaspoons red wine vinegar
  • 2 cloves garlic, minced
  • 1/8 teaspoon freshly cracked black pepper
  • 1/4 teaspoon dried oregano

Vegetable Filling

  • 3/4 cup finely diced cucumber
  • 1/2 cup diced pitted kalamata olives
  • 1/4 cup finely minced red onion
  • 1 tablespoon fresh minced parsley
  • 3 roma tomatoes, seeded and diced

Wraps

  • 4 spinach tortillas (12 inch size)

Instructions

  1. Prepare the Feta Spread: In a food processor or blender, combine Feta cheese, plain Greek yogurt, red wine vinegar, minced garlic, freshly cracked black pepper, and dried oregano. Blend until the mixture is smooth, creamy, and well combined.
  2. Mix the Vegetable Filling: In a medium-sized bowl, combine finely diced cucumber, seeded and diced roma tomatoes, diced pitted kalamata olives, finely minced red onion, and fresh minced parsley. Season with a pinch of salt and black pepper, then toss gently to combine. Set aside.
  3. Warm the Tortillas: Heat the spinach tortillas in the microwave for about 15 to 20 seconds just until they become pliable and easier to roll. Lay each tortilla flat on a clean surface.
  4. Assemble the Pinwheels: Spread one quarter of the creamy Feta mixture evenly over each warmed tortilla, leaving about a 1/3 inch border around the edges. Top evenly with one quarter of the vegetable filling mixture on each tortilla.
  5. Roll and Wrap: Carefully roll each tortilla into a tight log shape, ensuring the filling stays inside. Wrap each rolled tortilla tightly with plastic wrap to maintain shape.
  6. Chill: Refrigerate the wrapped tortilla logs for at least 30 minutes or up to overnight. This helps the rolls firm up and makes slicing easier.
  7. Slice and Serve: When ready to serve, remove the wraps from the refrigerator, unwrap, and slice each log into 1-inch thick pinwheels using a sharp serrated knife. Optionally, secure each pinwheel with a toothpick for serving.
  8. Garnish and Present: Arrange the sliced pinwheels on a serving platter and garnish with extra fresh parsley if desired for a decorative and fresh touch.

Notes

  • For best results, ensure the tortillas are warmed just enough to be pliable but not too hot to handle.
  • These pinwheels can be prepared a day in advance and stored tightly wrapped in the refrigerator.
  • Adjust the amount of garlic and black pepper to taste.
  • Feel free to substitute spinach tortillas with whole wheat or plain flour tortillas if preferred.
  • This recipe is naturally vegetarian and can be suitable for gluten-free diets if using certified gluten-free tortillas.

Find it online: https://marthatasty.com/greek-salad-pinwheels-recipe/