Greek Salad Pinwheels
These Creamy Greek Salad Pinwheels are a delicious appetizer any time of the year and everyone loves them!
Servings: 10 servings
Ingredients
- 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
- 3/4 cup finely diced cucumber
- 1/2 cup diced pitted kalamata olives
- 1/4 finely minced red onion
- 1 tablespoon fresh minced parsley
- 3 roma tomatoes seeded and diced
- 4 spinach tortillas 12 inch size
Instructions
- In a food processor or blender, combine Feta cheese, Greek yogurt, red wine vinegar, minced garlic, black pepper and oregano well mixed and creamy.
- In a medium sized bowl, combine cucumber, tomatoes, olives, onion and parsley. Season with a pinch of salt and pepper. Set aside.
- Warm tortillas slightly in the microwave, just enough to make the pliable (about 15-20 seconds). Lay one tortilla on a flat surface and spread ¼ of the feta mixture evenly on the tortilla, leaving about 1/3 of an inch around the edges. Scoop 1/4 of the cucumber mixture onto the tortilla and spread evenly.
- Roll tortilla into a log shape. Wrap tightly with plastic wrap. Repeat with the remaining ingredients, then refrigerate logs for at least 30 minutes or up to overnight.
- When ready to serve, remove logs from the refrigerator. Unwrap and slice into even pieces using a sharp, serrated knife. Secure pinwheels with toothpicks if desired.
- Arrange on a serving platter and garnish with fresh parsley, if desired.
Nutrition
Serving: 2pinwheels | Calories: 66kcal
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