Ingredients:

  • 8 oz cream cheese, softened
  • 2 tbsp Greek yogurt, plain
  • 1 tsp lemon juice, freshly squeezed
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1 large spinach tortilla
  • 1/2 cup English cucumber, micro-diced
  • 1/2 cup Roma tomatoes, seeded and micro-diced
  • 1/3 cup Kalamata olives, pitted and finely chopped
  • 1/3 cup Feta cheese, crumbled
  • 2 tbsp fresh parsley, minced
  • 1 tbsp extra virgin olive oil

Instructions:

  1. In a small bowl, combine the softened cream cheese, Greek yogurt, lemon juice, oregano, and garlic powder. Stir until the mixture is velvety and smooth.
  2. Lay a tortilla flat on your workspace. Using a spatula, spread the cream cheese mixture in an even layer, leaving a 1.2 cm border around the edges.
  3. Sprinkle the diced cucumbers, tomatoes, olives, and feta evenly over the cream cheese spread.
  4. Drizzle the olive oil and scatter the minced parsley over the vegetable layer.
  5. Starting from the bottom, roll the tortilla tightly toward the top to create a dense cylinder.
  6. Wrap the cylinder tightly in plastic wrap, twisting the ends to secure, and refrigerate for 20 minutes to set.
  7. Using a serrated knife, slice the chilled roll into uniform pinwheels.