Greek Salad Pinwheels

  • 8 oz. feta cheese
  • 1/2 cup plain Greek yogurt
  • 2 tsp. red wine vinegar
  • 2 cloves garlic, minced
  • 1/8 tsp. freshly ground black pepper
  • 1/4 tsp. dried oregano
  • 3/4 cup cucumber, finely diced
  • 1/2 cup Kalamata olives, pitted & diced
  • 1/4 cup red onion, finely minced
  • 1 TBS fresh parsley, minced
  • 3 Roma tomatoes, seeded and diced
  • 4 spinach tortillas

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.