My Greek pinwheels are a fresh, delicious bite perfect for your next party or light lunch. Creamy cream cheese with Greek seasoning and topped with vegetables and feta cheese rolled up in a tortilla.

Love mediterranean flavors? These Greek pinwheels are a must try. Delicious, bite sized roll ups filled with a feta cream cheese mixture, crunchy vegetables, and plenty of Greek inspired flavor.

Pinwheels are one of my favorite appetizers to make. I have so many versions like crack chicken pinwheels and Italian pinwheels, so I decided it was time to make a Mediterranean inspired version.

These pinwheels can be served for many occasions like baby showers, cookouts, potlucks, holidays, and I even like them for lunch. .

If you would like more pinwheel recipes, be sure to try this pimento cheese pinwheels, cucumber pinwheels, vegetable pinwheels, and dill pickle pinwheels.

Why you’ll love this pinwheel recipe

• Delicious mediterranean flavor. Seasonings, feta cheese, and kalamata olives gives these pinwheels amazing flavor.
• Simple to put together. You can assemble these pinwheels fast and easy. Just make sure not to skip the chill time.
• Easy to pick up. This finger food is bite sized and simple to eat.
• A great recipe to make ahead of time. You can prepare these the night before to be ready to serve the next day.

Ingredients

These Greek pinwheels are made with colorful, delicious ingredients.

• Tortillas: I like using a large tortilla. You can use flour tortillas or spinach tortillas for extra color.
• Cream cheese: Softened cream cheese is the base of the pinwheel filling.
• Greek yogurt: I like adding a little Greek yogurt for flavor and creaminess.
• Seasonings: Oregano, garlic powder, dill, salt, pepper
• Vegetables: Cucumbers, onions, and roasted red peppers.
• Kalamata olives: Diced Kalamata olives add great Greek flavor. You can substitute with black olives or green olives.
• Feta cheese: Crumbled Feta cheese

How to make Greek pinwheels

Greek pinwheels are easy to make. Be sure to roll them up as tight as possible.

1. Cream together the cream cheese, Greek yogurt, oregano, garlic powder, dill, salt, and pepper. Stir in the Feta cheese.
2. Spread half of the cream cheese mixture on top of one of the tortillas.
3. Top with half of the cucumbers, diced onions, roasted red peppers, and kalamata olives.

4. Carefully roll the tortilla up as tightly as possible. Repeat with the remaining tortilla, cream cheese mixture, and toppings.
5. Wrap the tortilla rolls in plastic wrap and store in the refrigerator for at least an hour.

6. Remove the plastic wrap. Slice the ends off of the tortilla roll ups. Slice into pinwheels.

Heather’s recipe tips

• Pat dry the roasted red peppers, olives, and cucumbers to remove any excess liquid.
• Softened the cream cheese. This helps make it creamy and easier to spread.
• Use fresh tortillas. This will help them not break when rolling them up.
• Chop the vegetables small. It helps make them easier to roll up and eat.
• Wipe off the knife in between slicing the pinwheels.
• Double the recipe for a crowd. If you are serving more than 4 people, you can double the recipe.

Variations

Customize these Mediterranean pinwheels with a few changes. Here are a few suggestions:

• Hummus: Add a layer of hummus on top of the cream cheese.
• Sun dried tomatoes: Mix in chopped sun dried tomatoes with the cream cheese mixture.
• Other add ins: Add diced artichoke hearts, pepperoncinis, or spinach.

Storage instructions

Store: Keep the leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze: I don’t recommend freezing these pinwheels.

Frequently asked questions

More Greek inspired recipes

• Greek layer dip
• Greek cucumber salad
• Greek tortellini pasta salad