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Greek salad pinwheels: Tangy yogurt-herb rolls perfect for summer parties Pinterest recipe pin

Greek Salad Pinwheels with Yogurt-Herb Spread

Handheld Greek salad pinwheels with a tangy yogurt-herb spread, crisp cucumbers, cherry tomatoes, olives, and feta—perfect chilled for parties and potlucks.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 40 minutes
Servings: 12 pinwheels
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces plain Greek yogurt about 1 cup
  • 4 ounces crumbled feta cheese about 1 cup, divided
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove minced
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 4 large flour tortillas or spinach tortillas 8-inch
  • 1 cup thinly sliced English cucumber salted and patted dry (or quick-pickled)
  • 3/4 cup cherry tomatoes quartered and drained
  • 3/4 cup pitted Kalamata olives roughly chopped
  • 1 cup chopped romaine lettuce or baby spinach
  • Optional: 1 cup cooked diced rotisserie chicken (for a chicken variation) - optional

Equipment

  • 1 Sharp chef’s knife
  • 1 Cutting board
  • 1 Mixing bowl
  • 1 Plastic wrap
  • 1 Fine-mesh sieve or paper towel

Method
 

Make the yogurt-herb spread
  1. In a mixing bowl combine Greek yogurt, 1/2 cup crumbled feta, lemon zest, lemon juice, minced garlic, dill, parsley, olive oil, 1/2 teaspoon salt, and black pepper; stir until smooth and thick. Taste and adjust seasoning.
Prepare vegetables
  1. If salting cucumbers: toss cucumber slices with 1 teaspoon kosher salt in a colander and let sit 10 minutes, then pat dry with paper towels; if quick-pickling: combine 2 tablespoons red vinegar and 2 tablespoons water, add cucumber slices for 10 minutes, then drain and pat dry. Quarter tomatoes and pat dry; chop olives.
Assemble
  1. Lay one tortilla flat and spread about 1/4 cup of the yogurt-herb mixture in an even layer, leaving a 1/2-inch border on the far edge. Add a thin layer of romaine or spinach, then distribute cucumbers, tomatoes, olives, and a sprinkle of crumbled feta evenly.
  2. Roll the tortilla tightly away from you, pressing as you go to compact the filling. Wrap the roll tightly in plastic wrap, pressing to seal the seam. Repeat with remaining tortillas and filling.
Chill and slice
  1. Refrigerate the wrapped rolls for at least 20 minutes to firm. Remove plastic wrap and slice each roll into 3/4- to 1-inch pinwheels using a sharp serrated knife, wiping the blade between cuts if needed.
  2. Arrange pinwheels spiral-side up on a platter and serve chilled or at room temperature within 2 hours for best texture.

Notes

Use thick Greek yogurt for a stable spread; if using sour cream or plant-based yogurt, adjust salt and lemon to taste. Dry vegetables thoroughly to avoid soggy tortillas, and chill wrapped rolls at least 20 minutes before slicing. These hold well for up to 24–48 hours refrigerated, but look best within a day.