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Stacked greek salad pinwheels with spinach tortillas, feta, tomatoes, olives, and herbs on a wooden board.
Layla

Greek Salad Pinwheels

Fresh Mediterranean flavors rolled into bite-sized spirals - perfect for parties, lunches, or anytime you need something crisp, creamy, and utterly addictive.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, lunch
Cuisine: Greek, Mediterranean
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Pinwheels
  • 4 large flour tortillas burrito size, about 10 inches
  • 8 oz cream cheese softened
  • 6 oz feta cheese crumbled
  • 1 English cucumber seeded and finely diced
  • 1 cup grape tomatoes quartered
  • 1/3 cup Kalamata olives pitted and chopped
  • 1/4 cup red onion finely minced
  • 2 tbsp fresh oregano chopped, or 1 tsp dried
  • 1 tsp lemon zest freshly grated
  • 1/2 tsp black pepper freshly ground

Equipment

  • Cutting board
  • Sharp Chef's Knife
  • Offset spatula or butter knife

Method
 

Prep the Filling
  1. In a medium bowl, beat the softened cream cheese with a fork until smooth and spreadable. Stir in the crumbled feta, lemon zest, black pepper, and half the oregano until evenly combined.
  2. Pat the diced cucumber and quartered tomatoes dry with paper towels - this is crucial or your pinwheels will get soggy. Excess moisture is the enemy of clean slices.
Assemble the Pinwheels
  1. Lay a tortilla on your cutting board. Spread a thin, even layer of the cheese mixture across the entire surface, going right to the edges. Use about 2 tablespoons per tortilla.
  2. Sprinkle a quarter of the cucumber, tomatoes, olives, and red onion evenly over the cheese layer. Press gently so the vegetables adhere. Scatter the remaining oregano across the top.
  3. Starting from the bottom edge, roll the tortilla up snugly like a jelly roll, keeping the tension even. The tighter the roll, the prettier the spiral. Repeat with remaining tortillas.
  4. Place the rolls seam-side down on a plate and refrigerate for at least 15 minutes to firm up - this makes clean slicing possible. Using a sharp knife, cut each roll into 8 even pinwheels. Wipe the blade between cuts for neat edges.

Notes

Make these up to 4 hours ahead and keep refrigerated, covered tightly with plastic wrap. The cream cheese acts as a barrier to keep the tortillas from getting soggy. For a heartier version, add thinly sliced roasted red peppers or a sprinkle of chopped pepperoncini. Serve with tzatziki or hummus for dipping.