Prep 15 mins
Total 2 hours, 15 mins
Ingredients
- eight oz. Feta cheese
- 1/2 cup undeniable Greek yogurt
- 2 teaspoons purple wine vinegar
- 2 cloves garlic, minced
- 1/eight teaspoon freshly cracked black pepper
- 1/4 teaspoon dried oregano
- 3/4 cup finely diced cucumber
- half cup diced pitted kalamata olives
- 1/four finely minced crimson onion
- 1 tablespoon sparkling minced parsley
- three roma tomatoes, seeded and diced
- 4 spinach tortillas
Instructions
- In a food processor or blender, integrate Feta cheese, Greek yogurt, purple wine vinegar, minced garlic, black pepper and oregano properly mixed and creamy.
- In a medium sized bowl, integrate cucumber, tomatoes, olives, onion and parsley. Season with a pinch of salt and pepper. Set apart.
- Warm tortillas slightly in the microwave, simply enough to make the pliable (approximately 15-20 seconds). Lay one tortilla on a flat surface and unfold ¼ of the feta mixture frivolously on the tortilla, leaving approximately ⅓ around the edges. Scoop 1/four of the cucumber mixture onto the tortilla and spread flippantly.
- Roll tortilla right into a log shape. Wrap tightly with plastic wrap. Repeat with the final elements, then refrigerate logs for at the least 30 minutes or up to in a single day.
- When prepared to serve, get rid of logs from the refrigerator. Unwrap and slice into even pieces using a sharp, serrated knife. Secure pinwheels with toothpicks if desired.
- Arrange on a serving platter and garnish with sparkling parsley, if favored.