My Greek pinwheels are a bright, flavorful bite perfect for a party, potluck, or a light lunch. A creamy cream cheese and Greek yogurt base seasoned with oregano, dill and garlic powder is combined with feta, cucumbers, roasted red peppers, red onion and Kalamata olives, then rolled in tortillas and chilled until firm.
If you love Mediterranean flavors, these Greek pinwheels are a must-try. They’re easy to prepare, colorful, and full of contrast — creamy filling, crunchy vegetables, tangy feta and briny olives all in a handheld bite.
Pinwheels are one of my favorite appetizers because they’re versatile and portable. I’ve made other varieties like crack chicken and Italian pinwheels, and this Mediterranean version is great for gatherings or an easy make-ahead lunch.
Serve these at baby showers, cookouts, potlucks, holiday spreads, or pack them for a picnic. They travel well when kept chilled.
Why you’ll love this pinwheel recipe
- Feta, Kalamata olives and classic seasonings give these pinwheels bold, bright flavor.
- Quick to assemble. The filling comes together in minutes and the rolls are easy to prepare — just allow chill time to set them.
- Easy to eat. Bite-sized pinwheels are perfect finger food for parties and gatherings.
- Make ahead friendly. Prepare the rolls the night before and slice them just before serving for stress-free entertaining.
Ingredients
This recipe uses fresh, colorful ingredients for a balanced flavor and texture.
- Tortillas: Use large burrito-sized tortillas — flour or spinach work well for color.
- Cream cheese: Softened cream cheese forms the creamy base.
- Greek yogurt: Adds tang and smoothness to the filling.
- Seasonings: Dried oregano, garlic powder, dried dill, salt and pepper.
- Vegetables: Diced cucumbers, red onion and roasted red peppers.
- Kalamata olives: Diced for a salty, briny bite; black or green olives can be substituted.
- Feta cheese: Crumbled feta folded into the filling.
How to make Greek pinwheels
These pinwheels are simple to assemble. Roll the tortillas as tightly as possible so the slices hold together cleanly.
- Cream together the softened cream cheese, Greek yogurt, oregano, garlic powder, dried dill, salt and pepper until smooth. Stir in the crumbled feta.
- Spread half of the cream cheese mixture evenly over one tortilla, pushing the mixture to the edges.
- Top with half of the diced cucumbers, red onion, roasted red peppers and Kalamata olives.
- Roll the tortilla tightly, tucking in the edges as you go. Repeat with the remaining tortilla and remaining filling and toppings.
- Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least one hour to firm up.
- Unwrap and trim the ends of each roll. Slice into ½- to ¾-inch pinwheels and arrange on a serving platter.
Heather’s recipe tips
- Pat ingredients dry. Remove excess moisture from cucumbers, roasted peppers and olives so the filling doesn’t become watery.
- Soften the cream cheese. Room-temperature cream cheese blends more smoothly with the yogurt and feta.
- Use fresh tortillas. Fresh, pliable tortillas are less likely to tear while rolling.
- Chop vegetables small. Finely diced vegetables make rolling and eating easier.
- Wipe the knife between cuts. Clean the blade to keep slices neat.
- Double the batch for a crowd. This recipe scales easily if you’re serving more than four people.
Variations
Customize these pinwheels to suit your tastes with one of these options:
- Hummus: Spread a thin layer of hummus over the cream cheese for added richness and flavor.
- Sun-dried tomatoes: Stir chopped sun-dried tomatoes into the cream cheese mixture for a sweet-tangy note.
- Other add-ins: Try diced artichoke hearts, sliced pepperoncini, fresh spinach or chopped roasted eggplant.
Storage instructions
Store: Keep leftover pinwheels in an airtight container in the refrigerator for up to 3 days.
Freeze: Freezing is not recommended, as the texture of the vegetables and soft cheeses will change.
Frequently asked questions
They’re safe to sit out for about an hour; after that, return them to the refrigerator to keep the dairy and vegetables chilled.
Yield depends on slice thickness. You’ll typically get about 6–7 pinwheels per roll-up for a total around 14 slices.
More Greek inspired recipes
- Greek layer dip
- Greek cucumber salad
- Greek tortellini pasta salad
Greek Pinwheels
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Ingredients
- 2 large burrito sized tortillas flour or spinach
- 8 ounce cream cheese, softened
- ¼ cup plain Greek yogurt
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon dried dill
- ½ cup Feta cheese
- 1 cup cucumbers, diced
- ¼ cup red onions, diced
- ½ cup roasted red peppers, diced
- ½ cup Kalamata olives, diced
Instructions
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Place softened cream cheese in a mixing bowl with the Greek yogurt, oregano and dried dill. Mix until creamy, then stir in the feta.
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Spread half of the cream cheese mixture evenly over one tortilla, reaching the edges.
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Top with half the diced cucumbers, red onion, roasted red peppers and olives.
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Repeat with the remaining ingredients and tortilla.
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Roll each tortilla as tightly as possible, wrap in plastic wrap, and chill at least one hour.
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Remove plastic wrap and trim the ends with a sharp knife.
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Slice into pinwheels and serve, or cover and refrigerate until ready to eat.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.