Greek Salad Pinwheels #appetizers #keto

Greek Salad Pinwheels #appetizers #keto

These Creamy Greek Salad Pinwheels are a heavenly hors d'oeuvre whenever of the year and everybody adores them! A rich Greek yogurt and Feta cheddar base is spread onto delicate spinach tortillas and bested with all your preferred Greek Salad flavors, as salty Kalamata olives, crunchy cucumbers and succulent tomatoes. Include a touch of oregano and a sprinkle of red wine vinegar and you have pinwheel flawlessness!

In case you're searching for a heavenly, smooth and uber-delightful canapé to serve by the pool this late spring, look no more distant than these delicate, velvety Greek Salad Pinwheels. They pack a tremendous flavor punch and are overly simple to make. The flavors are mind blowing, however gentle enough they are adored by children and grown-ups alike.

I want to arrange Greek Salad at eateries in light of the fact that the flavors are so delightful and new. In any case, did you realize that a bona fide genuine Greek serving of mixed greens really doesn't have lettuce in it? Just veggies, a straightforward oil and vinegar dressings and loads of veggies and olives.

Since they are dairy based, these Greek Salad Pinwheels should be refrigerated inside 2 hours of serving them. Store in a water/air proof compartment for as long as 3 days for most extreme freshness. You can make them as long as 24 hours ahead, simply don't cut them until you're prepared to serve.

Also try our recipe Keto Chicken Quesadilla

Greek Salad Pinwheels #appetizers #keto

These Creamy Greek Salad Pinwheels are a delicious appetizer made with tangy Feta cheese, Kalamata olives, crunchy cucumbers, juicy tomatoes and oregano.


  • 8 ounces Feta cheese
  • 1/2 cup plain Greek yogurt
  • 2 teaspoons red wine vinegar
  • 2 cloves garlic minced
  • 1/8 teaspoon freshly cracked black pepper
  • 1/4 teaspoon dried oregano
  • 3/4 cup finely diced cucumber
  • 1/2 cup diced pitted kalamata olives
  • 1/4 finely minced red onion
  • 1 tablespoon fresh minced parsley
  • 3 roma tomatoes seeded and diced
  • 4 spinach tortillas


  1. In a food processor or blender, combine Feta cheese, Greek yogurt, red wine vinegar, minced garlic, black pepper and oregano well mixed and creamy.
  2. In a medium sized bowl, combine cucumber, tomatoes, olives, onion and parsley. Season with a pinch of salt and pepper. Set aside.
  3. 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 ⅓ around the edges. Scoop 1/4 of the cucumber mixture onto the tortilla and spread evenly.
  4. 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.
  5. 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.
  6. Arrange on a serving platter and garnish with fresh parsley, if desired.

Read more our recipe : One-Pot French Chicken

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