Greek Pinwheels
Ingredients
- 2 burrito-size flour tortillas 10 inch
- 1/2 cup hummus
- 4 oz feta cheese crumbled
- 1/4 cup kalamata olives pitted and chopped
- 1/4 cup roasted red peppers drained and patted dry
- 1/4 cup cucumber seeded, diced small, and patted very dry
- 1 tablespoon chopped fresh dill
Instructions
- Spread the hummus evenly over one tortilla, right out to within 1/2 inch of the edge.
- Scatter half the feta, olives, roasted red peppers, cucumber, and dill over the hummus.
- Roll the tortilla tightly from the near edge into a firm log.
- Wrap in plastic wrap and repeat with the second tortilla and remaining filling.
- Refrigerate for at least 1 hour, until the log feels firm when pressed.
- Trim the uneven ends with a serrated knife.
- Slice into 3/4 inch rounds and arrange on a platter, spiral side up.
- Serve chilled, within a few hours of slicing so the cucumber stays crisp.
Good to Know
If rolling these further ahead than a few hours, leave the cucumber out of the filling and tuck it in fresh right before slicing.