These bite size portions are full of flavor and are fantastic for a quick snack. This recipe can be scaled up easily for party appetizers.
Mediterranean Pinwheels can be easily customized to suit your needs. Need more protein? Add garbanzo beans, tuna, or cooked chicken. Add spinach for more greens.
1 clove garlic
4 oz Feta cheese
¼ cup plain Greek yogurt
1 ½ teaspoon apple cider vinegar, separated
1/8 teaspoon black pepper
¼ teaspoon dried oregano (if fresh use 1 teaspoon)
½ cup diced English cucumber
¼ cup diced Kalamata olives
1 Tablespoon minced parsley
1 teaspoon chopped mint
¼ cup diced tomatoes, seeded
2 8″ tortillas (plain or spinach)
In a food processor or blender, chop garlic. Add feta, yogurt, 1 teaspoon apple cider vinegar, pepper, and oregano. Blend until smooth. Refrigerate for at least 30 minutes.
In a separate bowl, combine cucumber, olives, parsley, mint, and tomatoes. Season with a pinch of salt and ½ teaspoon apple cider vinegar.
Lay one tortilla on a flat surface. Spread half the chilled yogurt/feta mixture on the tortilla evenly, leaving an edge. Scoop the cucumber salad over the yogurt mixture.
Roll tortilla tightly into a log. Wrap tightly with plastic wrap. Repeat with second tortilla and remaining ingredients. Refrigerate tortilla logs for at least 30 minutes up 2 hours.
Remove logs from refrigerator, unwrap. Place seam side down on a flat surface. Slice into small (1/4 in wide) pieces with a serrated knife. Trim ends of rolled tortillas for uniformity. Secure pinwheels with toothpick.
Arrange on platter or plate. Garnish with fresh parsley or mint.