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Colorful Greek salad pinwheels stacked on fresh greens, featuring feta, tomatoes, cucumbers, olives, and herbs in a spiral tortilla wrap.
Layla

Greek Salad Pinwheels

Fresh Mediterranean flavors rolled into bite-sized spirals - perfect for parties, lunch boxes, or easy weeknight appetizers.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, lunch
Cuisine: Greek, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Pinwheels
  • 4 large flour tortillas burrito size, about 10 inches
  • 8 oz cream cheese softened to room temperature
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 1 English cucumber seeded and finely diced
  • 1 cup cherry tomatoes quartered
  • 0.5 cup kalamata olives pitted and chopped
  • 6 oz feta cheese crumbled
  • 2 tbsp fresh dill chopped, plus more for garnish

Equipment

  • Cutting board
  • Sharp Chef's Knife
  • Mixing Bowl

Method
 

Prep
  1. In a medium bowl, beat the softened cream cheese with oregano and garlic powder until smooth and well combined. This is your flavorful glue that holds everything together.
  2. Pat the diced cucumber, quartered tomatoes, and chopped olives very dry with paper towels. Excess moisture is the enemy of clean pinwheel slices. Set aside.
Assemble
  1. Lay out one tortilla and spread a quarter of the cream cheese mixture evenly across the entire surface, reaching all the way to the edges. This seals the roll.
  2. Sprinkle a quarter of the feta, cucumber, tomatoes, olives, and fresh dill evenly over the cream cheese. Press gently so the fillings adhere. Keep the layer relatively thin and even for the tightest roll.
  3. Starting from one edge, roll the tortilla up firmly but not so tight that you squeeze out the filling. Roll away from you, keeping the shape as even as possible. Place seam-side down on a plate.
  4. Repeat with remaining tortillas. Chill the rolls uncovered for 15 minutes to firm up - this makes slicing much cleaner. Using a sharp, thin-bladed knife, cut each roll into 8 even slices. Wipe the knife clean between cuts for neat spirals.

Notes

Make these up to 4 hours ahead and keep refrigerated; they actually firm up and slice better after a short chill. For a heartier version, add thinly sliced roasted red peppers or a layer of thinly sliced deli turkey. If your tomatoes are especially juicy, scoop out the seeds before dicing to prevent soggy pinwheels.