Creamy Greek Salad Pinwheels

Finding a Greek-flavored appetizer that’s suitable to make any time of the year? Creamy Greek salad pinwheels are right up your street. A creamy flavorful mixture of Greek yogurt, feta cheese, cucumber, kalamate olives, tomatoes, red onions and parsley is spread onto the spinach tortillas. They taste so good. I’ve just made them for last weekend’s meal and they successfully got us hooked. Yummy!

Tasty and super duper impressive, these Greek salad rollups are perfect for both family meals and parties, New Year’s Ever dinner, for instance. They promise to satisfy your taste buds right with the first bite. As made with a lot of fresh vegetables, these are also a great way to make your kids eat greens more often. Daily ingredients will offer a better taste and flavor when prepared in a new recipe. Definitely.

If love pinwheels as an appetizer, you should never miss these. They surely get your meal started in the right direction. We do believe that this is one of the best things that any good meal could offer. As a homemade food lover, making these gives me a lot of pleasure (and fun) after a long day. My kids sometimes also involve in the preparation. Let’s get started!

Creamy Greek Salad Pinwheels

Recipe by GenevaWatsonCourse: AppetizersCuisine: Greek, AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

2

hours 

Calories

66

kcal

Finding a Greek-flavored appetizer that’s suitable to make any time of the year? Creamy Greek salad pinwheels are right up your street.

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

Directions

• Gather Feta cheese, Greek yogurt, red wine vinegar, minced garlic, black pepper and oregano in a food processor or blender. Blend until well-combined and creamy.
• Add cucumber, tomatoes, olives, onion and parsley into a medium-sized mixing bowl. 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 cheese mixture evenly on the tortilla, leaving about ⅓ around the edges. Scoop 1/4 of the cucumber mixture onto the tortilla and spread evenly.
• Roll up the tortilla and wrap tightly with plastic wrap. Repeat until no ingredient remains. Chill the tortillas for at least 30 minutes or up to overnight.
• Remove from the refrigerator. Unwrap and slice into bite-size slices. Secure pinwheels with toothpicks if desired.