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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!
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.
How To Make Greek Salad Pinwheels
- 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.
- 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
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I would love to know just how much of each ingredients are used in the recipe, please.
All of the ingredients are listed in the recipe card at the end of the post.
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.
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.
The type of tortilla used could make a difference, but you should definitely be able to make these in advance.
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..
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.
Could I add some beets?
Sure, this recipe is totally customizable.
Loved it!!! An absolute hit and my guests also loved it. Bursting with flavours and freshness and the unmistakable Greek taste:)
Love the feedback Shams! Thanks for stopping by.
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.
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!
Thank you Erika!
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
If you use Roma tomatoes and remove as much of the seeds and juicy pulp as you can, it should be fine.
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.
Great idea!
These look delicious, I cannot wait to make them. Thanks for the idea!
Thank you Lorraine!
In the first paragraph you mention cream cheese, but it is not included in the recipe?
That’s actually Feta cheese.
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!
Yes that is correct.