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These Creamy Greek Salad Pinwheels are a delicious appetizer any time of the year and everyone loves them! A creamy Greek yogurt and Feta cheese base is spread onto soft spinach tortillas and topped with all your favorite Greek Salad flavors, like salty Kalamata olives, crunchy cucumbers and juicy tomatoes. Add a bit of oregano and a splash of red wine vinegar and you have pinwheel perfection!

These Creamy Greek Salad Pinwheels are a delicious appetizer made with tangy Feta cheese, Kalamata olives, crunchy cucumbers, juicy tomatoes and oregano.

Greek Salad Pinwheels Are The Perfect Party Food!

If you’re looking for a delicious, creamy, and uber-flavorful appetizer to serve by the pool this summer, look no further than these soft, creamy Greek Salad Pinwheels. They pack a huge flavor punch and are super easy to make. The flavors are incredible, but mild enough that they are loved by kids and adults alike.

I love to make pinwheels in all kinds of flavors, like my Buffalo Chicken Pinwheels, because they are so easy and nothing beats a cool, hand-held appetizer in the heat of summer.

What Is In A Traditional Greek Salad?

I love to order Greek Salad at restaurants because the flavors are so delicious and fresh. But did you know that an authentic real Greek salad actually doesn’t even have lettuce in it? Just veggies, a simple oil and vinegar dressings, and lots of veggies and olives. Mind blowing, right?!

We are taking a few liberties by putting a unique spin on a traditional Greek Salad with these pinwheels, but the flavors and the veggies are still the same.

Greek Salad Pinwheel appetizer

How To Make Greek Salad Pinwheels

  1. To make these Pinwheels, you’ll start by keeping the tortillas at room temperature. You want them soft and pliable, but not so warm that they melt the creamy filling.
  2. Mix up some Greek yogurt, lots of Feta cheese, red wine vinegar, garlic, and oregano. I use a food processor (aff) for this to get it super creamy and as smooth as possible. Spread the filling on the tortilla, leaving about a half inch around the edge.
  3. Toss together the chopped Greek Salad ingredients (tomatoes, kalamata olives, cucumbers, onions, parsley). The key is to dice everything really fine… you don’t want big chunks spilling out of your pinwheels. Sprinkle the chopped veggies over the yogurt mixture and roll the tortilla into a log shape.
  4. Once the logs are formed, wrap each one tightly with plastic wrap. Twist the ends to seal them and place them in the refrigerator for at least 2 hours. This gives the tortillas time to soften so they won’t be chewy.
  5. Slice the logs into 1-inch pinwheels and serve chilled. These Greek Salad Pinwheels are best served right away but they will last for a few days in a tightly sealed container in the fridge.

Ingredients needed to make Greek Salad Pinwheels.

Greek Salad Pinwheels - Spinach tortilla topped with Greek yogurt, feta cheese and veggies

how to roll up pinwheels

Greek salad pinwheel appetizer stuck with a toothpick.

How To Store Pinwheels

Because they are dairy-based, these Greek Salad Pinwheels will need to be refrigerated within 2 hours of serving them. Store in an airtight container for up to 3 days for maximum freshness. You can make them up to 24 hours ahead, just don’t slice them until you’re ready to serve.

For more delicious inspired Greek recipes, try these:

And for more pinwheels, try these:

Creamy Greek Salad Pinwheels appetizer stacked on a wood plate.


Greek Salad Pinwheels

4.65 from 34 votes
These Creamy Greek Salad Pinwheels are a delicious appetizer any time of the year and everyone loves them!
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings 10 servings


  • 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 12 inch size
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  • 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 of an inch around the edges. Scoop ¼ 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.
Keyword greek salad pinwheels


Serving: 2pinwheelsCalories: 66kcal

Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

greek salad pinwheels with two images and text - collage

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Sharman Gray says:

    Waste of my time & money on ingredients! Too much liquid from cucumber/tomato mixture-even after draining off several times! Tortillas were soggy! Never making again!

    1. Kristin Maxwell says:

      If you remove the pulp and seeds from the tomatoes, this really shouldn’t be an issue. I’ve made these several with great results each time.

  2. Laurie says:

    I added cooked chicken to this recipe and made it into an ideal supper for a hot summer day.
    Great Greek flavor! Had leftovers the next day for lunch and the wraps were not soggy. Will definitely make these again. Thanks for sharing this recipe Kristin.

    1. Kristin says:

      You are so welcome Laurie! Awesome feedback, thanks for stopping by.

  3. Evi Docherty says:

    I’m thinking of making these for a friend’s gathering…where we need to bring an question is at the beginning of recipe it says 10 servings…at end it says serving is 2 pinwheels for 66 calories…does this mean it’s actually for 5 people at 2 per person? I’d appreciate a quick answer as it is very soon..
    Thanks Evi

    1. Kristin Maxwell says:

      One serving is 2 pinwheels, which equals 66 calories.

  4. Laura says:

    I would love to know just how much of each ingredients are used in the recipe, please.

    1. Kristin Maxwell says:

      All of the ingredients are listed in the recipe card at the end of the post.

  5. Anne says:

    I chopped the veggies in the food processor. Cleaned it out and then did the cheese mixture. I highly recommend seeding the cucumber. The mixture was pretty juicy. I drained it pretty good before assembly.

    1. Kathleen Mckern says:

      Made these last night and put in fridge for lunch today. The flavors were spectacular but the tortillas were a soggy mess. I would suggest waiting to fill tortilla until 30 minutes before serving. I did take out the seeds & pulp from tomatoes and tried to be extra careful when scooping veggie mixture to make sure no extra juice was added.

      1. Kristin Maxwell says:

        The type of tortilla used could make a difference, but you should definitely be able to make these in advance.

        1. Tara says:

          If done right you think I can make them one night ahead of time? I have to make something for 70 vegetarians. I thought this could be their main lunch item..

          1. Kristin Maxwell says:

            Hi Tara, It should be fine. Depending on how far in advance you make them, they should be fine. They might be a little softer than you’d like but shouldn’t be soggy.

  6. Tami says:

    Could I add some beets?

    1. Kristin Maxwell says:

      Sure, this recipe is totally customizable.

  7. Shams says:

    Loved it!!! An absolute hit and my guests also loved it. Bursting with flavours and freshness and the unmistakable Greek taste:)

    1. Kristin says:

      Love the feedback Shams! Thanks for stopping by.

  8. Jane says:

    I suspect your spinach tortillas were larger than the ones I was able to find. A size/diameter on the tortilla in the ingredients list might be helpful. Also, when spreading the filling, leave 1/3 of what? Possibly, you intended to instruct to leave 1/3 of an inch border unspread with the cheese/yogurt mixture?
    For the tortillas I used, there was way too much veggie filling. Also, the veggies were a bit wet, so I put them in a strainer to let the juices drain.

  9. Erika says:

    Made these today as a make a head lunch. I halved the recipe and made two wraps and sliced in half to make 4 lunches. I of course taste tested the ends and it was delicious!

    1. Kristin says:

      Thank you Erika!

  10. Anne says:

    Hello, if I leave the wraps in the fridge overnight and cut them up the next day, do the tomatoes cause the tortillas to go soggy

    1. Kristin says:

      If you use Roma tomatoes and remove as much of the seeds and juicy pulp as you can, it should be fine.

  11. Pat Fritz says:

    Thanks for the idea . Plus a good recipe to use. I do the hospitality at church. We have a good snack with our coffee and tea before church and in between both church services. Always looking for something good, eye catching and easy to make and keep the cost down . Thank you. God Bless Trinity United Methodist Church Lincoln, Nebr.

    1. Kristin says:

      Great idea!

  12. Lorraine says:

    These look delicious, I cannot wait to make them. Thanks for the idea!

    1. Kristin says:

      Thank you Lorraine!

  13. Judy says:

    In the first paragraph you mention cream cheese, but it is not included in the recipe?

    1. Kristin says:

      That’s actually Feta cheese.

  14. Joanne says:

    I didn’t see where the tomatoes get put in the recipe, but I see it in the picture when the olive mixture gets placed…right?love anything meditteranean! Thanks for posting this recipe!

    1. Kristin says:

      Yes that is correct.