Greek Pinwheels

I can't resist a nice big Greek Salad.  I like them so much that occasionally on Friday pizza night I forgo the pizza all together dine on just salad instead.

These delicious roll ups mimic the flavors of my favorite salad and please kids and adults alike!  I made them for my daughter's birthday party and all I can say is yum, yum, yum.  I personally am not a big fan of olives, but I found chopped olives in a can, where the pieces of olives are just tiny enough that they give great flavor without leaving me cringing and trying to pick the little buggers out.

I also wanted to try out Philadelphia's new cooking cream and I thought it was great!  It was a little thinner than I expected it to be, but it worked out just fine.  The only change I might make next time is to add more feta.  I don't think there's a such thing as too much feta, so next time I'll be loading them up!

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  • 1 10 oz container of Philadelphia Italian Cheese & Herb Cooking Cream
  • 4 oz crumbled feta cheese
  • ⅓ cup cucumber, finely chopped
  • 6 flour tortillas
  • 2 tbsp black olives, finely chopped
  • 3 plum tomatoes, chopped
  • 3 cups of fresh spinach

  1. In a small bowl, combine cooking cream and feta cheese.  Stir in cucumber. 
  2. Spread mixture onto tortillas and top with spinach, tomatoes and olives. 
  3. Roll tortillas up and, with a serrated knife, cut into 1 inch slices.

  • Source:  This recipe adapted from Greek Salad Pinwheels by Old El Paso.


  1. Gonna try this with chopped red onion in place of the olives, because as much as I love Greek food, I don't like olives...

    1. I bet it would be great with some red onion.


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