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In a food processor or blender, combine feta cheese, Greek yogurt, red wine vinegar, minced garlic, black pepper and oregano until well mixed and creamy.
In a medium-sized bowl, combine cucumber, olives, onion and parsley. Season with a pinch of salt and pepper. Set aside.
Warm tortillas slightly (about 15 to 20 seconds) in the microwave. Lay one tortilla on a flat surface and spread 1/4 of the feta mixture evenly on the tortilla, leaving about 1/3 around the edges. Scoop 1/4 of the cucumber mixture on 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 overnight.
When ready to serve, remove logs from refrigerator. Unwrap and slice into even pieces using a sharp, serrated knife. Secure pinwheels with toothpicks if needed.
Arrange on a serving platter and garnish with fresh parsley.