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!
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 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 blown 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.
HOW TO MAKE GREEK SALAD PINWHEELS
- To make these Pinwheels, you’ll start with keeping the tortillas at room temperature. You want them soft and pliable, but not so warm that they melt the creamy filling.
- 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.
- 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.
- 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.
- 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.
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:
Greek Salad Pinwheels
- 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 10-12 inch size
- 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 1/3 of an inch 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.