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.
1cupfinely diced cucumber,remove the skin and seeds before dicing
3/4cupfinley diced roma or grape tomatoes,remove the seeds before dicing
1/2cupchopped kalamata olives
1/3cupfinely 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.