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Greek Salad Pinwheels Recipe

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★★★★★

4.7 from 66 reviews

Greek Salad Pinwheels are a fresh and flavorful appetizer featuring creamy feta cheese blended with Greek yogurt and classic Mediterranean vegetables, all wrapped in soft spinach tortillas. Perfect for parties or light lunches, these pinwheels combine tangy, savory, and herbaceous flavors with a satisfying crunch from cucumbers and olives.

Ingredients

Scale

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 Mixture

  • 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

Assembly

  • 4 spinach tortillas (12 inch size)
  • Salt and pepper, to taste
  • Optional: additional fresh parsley for garnish

Instructions

  1. Prepare the feta spread: In a food processor or blender, combine the feta cheese, Greek yogurt, red wine vinegar, minced garlic, black pepper, and dried oregano. Blend until the mixture is well mixed and creamy, ensuring a smooth and spreadable consistency.
  2. Mix the salad vegetables: In a medium-sized bowl, combine the finely diced cucumber, seeded and diced roma tomatoes, diced kalamata olives, minced red onion, and minced fresh parsley. Season with a pinch of salt and pepper to taste and gently toss to combine. Set aside.
  3. Warm the tortillas: Slightly warm the spinach tortillas in the microwave for about 15-20 seconds to make them pliable and easy to roll without cracking. Lay one warmed tortilla flat on a clean surface.
  4. Assemble the pinwheels: Spread one-quarter of the prepared feta spread evenly over each tortilla, leaving about one-third of an inch border around the edges. Then evenly distribute one-quarter of the cucumber and tomato mixture over the spread, spreading it out gently.
  5. Roll and chill: Carefully roll each tortilla into a tight log shape. Wrap each rolled tortilla tightly in plastic wrap to hold the shape. Repeat for all four tortillas. Refrigerate the wrapped logs for at least 30 minutes or up to overnight to allow flavors to meld and for easier slicing.
  6. Slice and serve: Remove the logs from the fridge and unwrap them. Using a sharp, serrated knife, slice each roll into even pinwheel pieces, approximately 1 to 1.5 inches thick. Optionally secure each piece with toothpicks. Arrange the pinwheels on a serving platter and garnish with additional fresh parsley if desired.

Notes

  • Warming the tortillas makes rolling easier and prevents cracking.
  • For best flavor, prepare the pinwheels a few hours ahead to let the ingredients meld.
  • Use a serrated knife to get clean, neat slices without squashing the pinwheels.
  • These pinwheels make excellent party appetizers or a light lunch option.
  • Garnish with parsley or add a drizzle of olive oil before serving for extra freshness.

Keywords: Greek salad pinwheels, feta cheese pinwheels, spinach tortilla wraps, Mediterranean appetizers, party finger foods

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