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Greek Salad Pinwheels Recipe

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4.2 from 12 reviews

  • Author: Sara
  • Total Time: 2 hours 15 minutes (including chilling time)
  • Yield: 10 servings
  • Diet: Vegetarian

Description

These Greek Salad Pinwheels are a refreshing, flavorful appetizer featuring creamy feta and Greek yogurt spread combined with crisp cucumbers, juicy tomatoes, kalamata olives, and fresh herbs, all rolled up in spinach tortillas. Perfect for entertaining or a light snack, they offer vibrant Mediterranean flavors in an easy-to-make, visually appealing bite.

Ingredients

Filling

  • 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

Salad Mixture

  • 3/4 cup finely diced cucumber
  • 3 roma tomatoes, seeded and diced
  • 1/2 cup diced pitted kalamata olives
  • 1/4 cup finely minced red onion
  • 1 tablespoon fresh minced parsley
  • Pinch of salt and pepper, to taste

Assembly

  • 4 spinach tortillas (12 inch size)
  • Fresh parsley for garnish (optional)
  • Toothpicks (optional)

Instructions

  1. Prepare the Feta Spread: In a food processor or blender, combine the feta cheese, plain Greek yogurt, red wine vinegar, minced garlic, freshly cracked black pepper, and dried oregano. Process until the mixture is well blended, smooth, and creamy, ensuring all ingredients are incorporated evenly.
  2. Make the Salad Mixture: In a medium-sized bowl, mix together the finely diced cucumber, seeded and diced roma tomatoes, diced kalamata olives, finely minced red onion, and minced fresh parsley. Season with a pinch of salt and freshly ground black pepper to taste. Set this mixture aside while you prepare the tortillas.
  3. Warm and Prepare Tortillas: Lightly warm each spinach tortilla in the microwave for about 15-20 seconds, just until pliable and easy to roll. Lay one tortilla flat on a clean surface to begin assembly.
  4. Assemble the Pinwheels: Spread one-quarter of the feta spread evenly over the tortilla, leaving about 1/3 inch of border around the edges. Next, evenly distribute one-quarter of the salad mixture on top of the spread, gently spreading it out to cover.
  5. Roll and Chill: Carefully roll the tortilla into a tight log shape. Wrap the rolled tortilla firmly with plastic wrap to hold its shape. Repeat the process with the remaining tortillas and ingredients. Place the wrapped logs in the refrigerator and chill for at least 30 minutes, or up to overnight, to allow flavors to meld and the pinwheels to set.
  6. Slice and Serve: When ready to serve, remove the logs from the refrigerator and unwrap them. Using a sharp serrated knife, slice each log into evenly sized pinwheels. If desired, secure each pinwheel with a toothpick to hold them together.
  7. Garnish and Present: Arrange the pinwheels attractively on a serving platter. Garnish with extra fresh parsley if desired. Serve chilled for the best texture and flavor.

Notes

  • For best results, seed the tomatoes to prevent excess moisture from making the pinwheels soggy.
  • You can substitute spinach tortillas with whole wheat or flour tortillas if preferred.
  • Pinwheels can be made a day ahead and stored tightly wrapped in the refrigerator.
  • Use a serrated knife to slice the rolls cleanly without squishing the filling.
  • For a vegan version, substitute feta and Greek yogurt with plant-based alternatives.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Greek

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