Greek Salad Pinwheels

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Greek Salad Pinwheels are full of feta cheese, cucumbers, pepperoncini peppers, olives, and tomatoes wrapped up in spinach tortillas. With a cool and creamy veggie-loaded filling, they make a great summer party food or light lunch.

Greek Salad Pinwheels on wooden cutting board.

 

These vegetarian pinwheels have so much flavor.

The creamy base is a mixture of cream cheese and Greek yogurt and it is flavored with a little pepperoncini juice.

I loooove Greek food. Olives, feta cheese, pepperoncini peppers, oregano. They are all so good.

Pinweels with toothpicks stuck in them.

 

Spread cream cheese mixture on tortilla.

Greek Salad Pinwheels Recipe Tips:

This recipe is totally customizable. Leave the olives out if you don’t like them. Add some diced, cooked chicken for a little protein. Some chopped fresh baby spinach is another good addition.

Use gluten-free tortillas to make this recipe gluten-free.

Remove the seeds from the cucumbers and tomatoes. They add too much liquid and have no flavor. I also like to spread the chopped cucumbers and tomatoes out on paper towels for a few minutes to get rid of excess liquid.

Refrigerate for at least 1 hour before slicing to firm them up.

A sharp, serrated knife is best for getting nice, clean slices.

Can be made 1 day in advance, but the tortillas start to get a little soggy tasting after about 24 hours.

Greek Salad Pinwheels on a white plate.

Try These Other Pinwheel Recipes:

Greek Salad Pinwheels on wooden cutting board.

Greek Salad Pinwheels

Course: Appetizer, Lunch
Cuisine: Greek
Keyword: vegetarian
Prep Time: 20 minutes
Cook Time: 0 minutes
Refrigerate: 1 hour
Servings: 10
Calories: 106kcal
Greek Salad Pinwheels are full of feta cheese, cucumbers, pepperoncini peppers, olives, and tomatoes wrapped up in spinach tortillas. With a cool and creamy veggie-loaded filling, they make a great summer party food or light lunch.
Print Recipe

Ingredients

  • 4 ounces cream cheese, softened
  • 1/3 cup plain Greek yogurt
  • 1 (6-ounce) package crumbled feta cheese
  • 2 tablespoons finely chopped pepperoncini peppers
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon red wine vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 cup finely diced cucumber, remove the skin and seeds before dicing
  • 3/4 cup finley diced roma or grape tomatoes, remove the seeds before dicing
  • 1/2 cup chopped kalamata olives
  • 1/3 cup finely diced red onion
  • 4 (10 to 12-inch) spinach tortillas

Instructions

  • In a medium bowl use a wooden spoon or hand-held mixer to mix cream cheese and yogurt until smooth.
    Stir in feta cheese, pepperoncini peppers, parsley, red wine vinegar, garlic, oregano, and pepper. Set aside.
  • In a medium bowl, combine cucumbers, tomatoes, olives, and red onion.
  • Place tortillas on a microwave-safe plate. Top with a damp paper towel. Microwave for 30 seconds.
  • Spread 1/4 of the cream cheese mixture on each tortilla.
    Spread 1/4 of the cucumber mixture on top of the cream cheese.
  • Roll each tortilla into a log shape. Wrap tightly with plastic wrap.
    Refrigerate for 1 to 8 hours.
  • Remove plastic wrap. Using a sharp serrated knife, cut into pinwheels.

Notes

I like to place the diced cucumbers and tomatoes on paper towels to soak up excess liquid.

Nutrition

Calories: 106kcal

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