Greek Salad Pinwheels
Greek Salad Pinwheels are a no-cook appetizer packed with crisp cucumbers, Kalamata olives, crumbled feta, and a creamy herbed spread, all rolled up in a vibrant spinach tortilla. They take just 15 minutes to assemble and are best served after a short chill in the refrigerator. Perfect for parties, potlucks, or easy weekday lunches.
Equipment
- Medium mixing bowl
- Hand mixer or rubber spatula
- Cutting board
- Serrated knife
- Plastic wrap
Ingredients
- 4 large spinach tortillas burrito size
- 4 oz cream cheese softened to room temperature
- 1/2 cup plain Greek yogurt full-fat preferred
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 2 tablespoons fresh dill chopped
- 1/2 cup English cucumber finely diced and patted dry
- 1/3 cup Kalamata olives pitted and sliced
- 1/2 cup cherry tomatoes quartered and patted dry
- 1/4 cup red onion finely diced
- 1/2 cup feta cheese crumbled, plus more for garnish
- 1/4 cup roasted red peppers drained and thinly sliced
- 1 cup baby spinach leaves
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground
Instructions
- In a medium bowl, beat together the softened cream cheese and plain Greek yogurt until completely smooth and fluffy. Stir in the minced garlic, dried oregano, fresh dill, salt, and black pepper. Taste and adjust seasoning as needed. Set aside.
- Prep all vegetables: finely dice the cucumber and red onion, quarter the cherry tomatoes, and slice the olives and roasted red peppers. Spread everything on a paper towel-lined plate and pat completely dry. This step prevents the pinwheels from becoming soggy.
- Lay one large spinach tortilla flat on a clean cutting board. Spread a generous, even layer of the herbed cream cheese mixture over the entire surface, reaching close to the edges and leaving only a half-inch border along the far edge.
- Scatter a small handful of baby spinach leaves evenly over the cream cheese layer. Then distribute the cucumber, tomatoes, olives, roasted red peppers, red onion, and crumbled feta across the tortilla in an even layer.
- Starting at the edge closest to you, roll the tortilla firmly and evenly away from you, pressing gently but consistently to create a tight, compact roll. The firmer the roll, the cleaner your spirals will be after slicing.
- Wrap each finished roll tightly in plastic wrap, twisting the ends to seal. Repeat with all remaining tortillas. Refrigerate the wrapped rolls for at least 1 hour and up to 24 hours before slicing.
- When ready to serve, unwrap the chilled rolls and use a sharp serrated knife to slice each one into rounds about 1 inch thick. Discard the uneven end pieces or enjoy them as a snack. Arrange the pinwheels cut side up on a serving platter, garnish with extra crumbled feta and a few sprigs of fresh dill, and serve immediately.
Notes
Always use room-temperature cream cheese for a smooth, lump-free spread. Pat all vegetables completely dry before adding them to prevent sogginess. Chill rolls for at least 1 hour before slicing. Use a serrated knife with a gentle sawing motion for the cleanest cuts. Pinwheels can be assembled up to 24 hours in advance and stored wrapped in the refrigerator. Once sliced, store in an airtight container lined with paper towels for up to 2 days. Not recommended for freezing.