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Greek Salad Pinwheels

Name: Greek Salad Pinwheels
Prep time: 25 min
Total time: 2 h 25 min
Yield: 48
Cuisine: Greek
Ingredients: 1 container (8 oz) garlic-and-herb whipped cream cheese; 1 container (4 oz) crumbled feta cheese; 1/3 cup finely chopped cucumber; 6 flour tortillas for burritos, (8 inch); 1/3 cup pitted kalamata olives, coarsely chopped; 3 small plum (Roma) tomatoes, chopped (about 1 1/2 cups); 3 cups fresh baby spinach leaves

Prep 25 min
Total 2 hr 25 min
Ingredients 7
Servings 48

Ingredients

1 container (8 oz) garlic-and-herb whipped cream cheese
1 container (4 oz) crumbled feta cheese
1/3 cup finely chopped cucumber
6 flour tortillas for burritos, (8 inch)
1/3 cup pitted kalamata olives, coarsely chopped
3 small plum (Roma) tomatoes, chopped (about 1 1/2 cups)
3 cups fresh baby spinach leaves

Directions

1

In small bowl, beat cream cheese and feta cheese with electric mixer on medium speed until smooth. Stir in cucumber.
2

Place tortillas on microwavable plate or microwavable paper towel; microwave uncovered on High 10 to 15 seconds to soften. Spread about 1/4 cup cheese mixture over each tortilla. Top evenly with olives and tomatoes. Arrange 1/2 cup spinach on each tortilla to within 1/2 inch of edge. Roll up tightly; wrap in plastic wrap. Refrigerate 2 to 3 hours to blend flavors.
3

Trim ends of rolled tortillas if desired. Cut each roll into eight 1-inch slices. Arrange with cut sides down on serving dish.