Greek Salad Pinwheels

Bite-size pinwheels are bursting with Mediterranean flavor. Making them in advance reduces last-minute prep. MORE+ LESS-

By Betty Crocker Kitchens

December 11, 2009

Ingredients

container (8 oz) garlic-and-herb whipped cream cheese

container (4 oz) crumbled feta cheese

1/3

cup finely chopped cucumber

Old El Paso™ flour tortillas for burritos, 8 inch (from 11.5-oz package)

1/3

cup pitted kalamata olives, coarsely chopped

small plum (Roma) tomatoes, chopped (about 1 1/2 cups)

cups fresh baby spinach leaves

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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.