Greek Salad Pinwheels

Greek Salad Pinwheels

Recipe by JadeCourse: SaladsCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 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


  • 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 ⅓ 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.
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