Greek Salad Pinwheels Recipes

GREEK SALAD PINWHEELS

Steps:

• In a food processor or blender, combine Feta cheese, Greek yogurt, red wine vinegar, minced garlic, black pepper and oregano well mixed and creamy.
• In a medium sized bowl, combine cucumber, tomatoes, olives, onion and parsley. Season with a pinch of salt and pepper. Set aside.
• Warm tortillas slightly in the microwave, just enough to make the pliable (about 15-20 seconds). Lay one tortilla on a flat surface and spread ¼ of the feta mixture evenly on the tortilla, leaving about 1/3 of an inch around the edges. Scoop 1/4 of the cucumber mixture onto 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 up to overnight.
• When ready to serve, remove logs from the refrigerator. Unwrap and slice into even pieces using a sharp, serrated knife. Secure pinwheels with toothpicks if desired.
• Arrange on a serving platter and garnish with fresh parsley, if desired.

GREEK SALAD PINWHEELS

Steps:

• In small bowl, beat cream cheese and feta cheese with electric mixer on medium speed until smooth. Stir in cucumber.
• Place tortillas on microwavable plate or microwavable paper towel; microwave uncovered on High 10 to 15 seconds to soften. Spread about 1/4 cup cheese mixture over each tortilla. Top evenly with olives and tomatoes. Arrange 1/2 cup spinach on each tortilla to within 1/2 inch of edge. Roll up tightly; wrap in plastic wrap. Refrigerate 2 to 3 hours to blend flavors.
• Trim ends of rolled tortillas if desired. Cut each roll into eight 1-inch slices. Arrange with cut sides down on serving dish.

GREEK PINWHEELS

Steps:

• Unfold puff pastry. Whisk egg and water; brush over pastry. Combine the remaining ingredients; spread over pastry to within 1/2 in. of edges. Roll up jelly-roll style. Cut into twenty 1/2-in. slices., Place 2 in. apart on greased baking sheets. Bake at 425° until puffed and golden brown, 9-11 minutes. Serve warm.

GREEK SALAD PINWHEELS

Steps:

• whisk dressing together, mix veggies in a large bowl and toss with dressing. you can cheat and chop the veggies in a food processor since they should be finely chopped anyways.
• spread filling on tortillas, leave a 3/4 inch border. roll up tightly.
• chill for at least an hour to let everything set.
• slice into 1/2-1 inch disks, if falling apart you can hold them together with toothpicks. arrange nicely on a platter.

GREEK SALAD PINWHEEL PARTY APPETIZER

Steps:

• 1. In small bowl, beat cream cheese and feta cheese with electric mixer on medium speed until smooth. Stir in cucumber.
• 2. Place tortillas on microwavable plate or microwavable paper towel; microwave uncovered on High 10 to 15 seconds to soften. Spread about 1/4 cup cheese mixture over each tortilla. Top evenly with olives and tomatoes. Arrange 1/2 cup spinach on each tortilla to within 1/2 inch of edge. Roll up tightly; wrap in plastic wrap. Refrigerate 2 to 3 hours to blend flavors.
• 3. Trim ends of rolled tortillas if desired. Cut each roll into eight 1-inch slices. Arrange with cut sides down on serving dish.