Appetizers

Greek Salad Pinwheels

Greek Salad Pinwheels are full of feta cheese, cucumbers, pepperoncini peppers, olives, and tomatoes wrapped up in spinach tortillas. With

  • Serves 10
  • Prep 20 minutes
  • Cook 0 minutes

greekvegetarian

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Greek Salad Pinwheels

These vegetarian pinwheels have so much flavor.

The creamy base is a mixture of cream cheese and Greek yogurt and it is flavored with a little pepperoncini juice.

I loooove Greek food. Olives, feta cheese, pepperoncini peppers, oregano. They are all so good.

Greek Salad Pinwheels Recipe Tips:

This recipe is totally customizable. Leave the olives out if you don’t like them. Add some diced, cooked chicken for a little protein. Some chopped fresh baby spinach is another good addition.

Use gluten-free tortillas to make this recipe gluten-free.

Remove the seeds from the cucumbers and tomatoes. They add too much liquid and have no flavor. I also like to spread the chopped cucumbers and tomatoes out on paper towels for a few minutes to get rid of excess liquid.

Refrigerate for at least 1 hour before slicing to firm them up.

A sharp, serrated knife is best for getting nice, clean slices.

Can be made 1 day in advance, but the tortillas start to get a little soggy tasting after about 24 hours.

Try These Other Pinwheel Recipes:

Recipe

Greek Salad Pinwheels

Greek Salad Pinwheels are full of feta cheese, cucumbers, pepperoncini peppers, olives, and tomatoes wrapped up in spinach tortillas. With a cool and creamy veggie-loaded filling, they make a great summer party food or light lunch.

  • Serves 10
  • Prep 20 minutes
  • Cook 0 minutes

Ingredients

  • 4 ounces cream cheese, (softened)
  • 1/3 cup plain Greek yogurt
  • 1 (6-ounce) package crumbled feta cheese
  • 2 tablespoons finely chopped pepperoncini peppers
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon red wine vinegar
  • 2 cloves garlic, (minced)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 cup finely diced cucumber, (remove the skin and seeds before dicing)
  • 3/4 cup finley diced roma or grape tomatoes, (remove the seeds before dicing)
  • 1/2 cup chopped kalamata olives
  • 1/3 cup finely diced red onion
  • 4 (10 to 12-inch) spinach tortillas

Instructions

  1. 1

    In a medium bowl use a wooden spoon or hand-held mixer to mix cream cheese and yogurt until smooth. Stir in feta cheese, pepperoncini peppers, parsley, red wine vinegar, garlic, oregano, and pepper. Set aside.

  2. 2

    In a medium bowl, combine cucumbers, tomatoes, olives, and red onion.

  3. 3

    Place tortillas on a microwave-safe plate. Top with a damp paper towel. Microwave for 30 seconds.

  4. 4

    Spread 1/4 of the cream cheese mixture on each tortilla. Spread 1/4 of the cucumber mixture on top of the cream cheese.

  5. 5

    Roll each tortilla into a log shape. Wrap tightly with plastic wrap. Refrigerate for 1 to 8 hours.

  6. 6

    Remove plastic wrap. Using a sharp serrated knife, cut into pinwheels.

Notes

I like to place the diced cucumbers and tomatoes on paper towels to soak up excess liquid.

Nutrition

  • Calories106 kcal

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