Mediterranean Pinwheels are an easy vegetarian appetizer! Stuffed with 3 cheeses, spinach, sun-dried tomatoes, and fresh basil, they are a HUGE crowd pleaser!
Coming up with delicious new appetizers is always challenging, but this recipe for Mediterranean Pinwheels is easy, has amazing flavors, and takes only minutes to whip up. Everyone will love this fresh new vegetarian appetizer idea!
As I said, these only take a few minutes to whip up, and they also only have a handful of ingredients. You can switch up some of the ingredients to make them vegan as well, or lower carb by using lower carb tortillas.
How to make Mediterranean Pinwheels:
**scroll all the way down for full printable directions and ingredient list**
- Get all the ingredients together so you can setup an assembly line.
- First make the cream cheese mixture: Add cream cheese, garlic, some sun-dried tomatoes, salt, pepper, basil, and some of the oil from the packed sun-dried tomatoes to the bowl of a food processor or blender. Blend for 30 seconds, scrape down the sides, and blend 10-15 more seconds or until completely combined. Set aside.
- Set out 6 tortillas (I like flavored tortillas like spinach or sun-dried tomato for this recipe, but you can also use plain flour or LOW CARB).
- Make the Mediterranean Pinwheels by layering: cream cheese, spinach, sun-dried tomatoes, parmesan cheese, feta cheese, and fresh basil. Starting from an outer edge roll tightly while gently squeezing to keep together. Repeat for all tortillas.
- Using a serrated knife, slice in 1 inch or so pieces and lay theMediterranean Pinwheels on a serving platter. Cover and refrigerate until serving.
Tips for making this vegetarian appetizer low carb, vegan, and more:
- Make the night before you need the Mediterranean Pinwheels. They keep well overnight and the flavors really meld well this way. Be sure to keep refrigerated until serving.
- Make them LOWER CARB by using a LOW CARB tortilla. This will help reduce the total amount of carbs in the recipe.
- Vegan friendly? Use vegan cream cheese, vegan parmesan cheese, and leave out the feta cheese. Make sure the tortillas are also vegan friendly.
- This recipe makes about 32 Mediterranean Pinwheels, but you can easily make more using the same steps above.
- Left over cream cheese mixture? Use it as a spread for crackers, bagels, or on top of chicken - YUM!
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Mediterranean Pinwheels are an easy vegetarian appetizer! Stuffed with 3 cheeses, spinach, sun-dried tomatoes, and fresh basil, they are a HUGE crowd pleaser! With VEGAN and LOW CARB options as well!
- 6 large tortillas, I like spinach flavor or sun-dried tomato but can use regular (see above notes)
- 8 ounces cream cheese
- pinch salt
- pinch black pepper
- 2 TBS Fresh or pre-minced garlic
- 6 ounces sun-dried tomatoes in oil, chopped and oil reserved
- 10-12 ounces frozen spinach, cooked, water squeezed out, chopped
- ¼ cup grated parmesan cheese
- ⅓ cup feta cheese crumbles
- 1 cup fresh basil leaves
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First make the cream cheese mixture: Add cream cheese, 2 TBS garlic, 3-4 sun-dried tomatoes, salt, pepper, 5-6 basil leaves, and 2 TBS oil from the sun-dried tomatoes jar to the bowl of a food processor or blender. Blend for 30 seconds, scrape down the sides, and blend 10-15 more seconds or until completely combined. Set aside.
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Set out 6 tortillas (I like flavored tortillas like spinach or sun-dried tomato for this recipe, but you can also use plain flour or LOW CARB).
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Assemble: On each tortilla spread a thick layer of cream cheese, chopped spinach, chopped sun-dried tomatoes, 1 teaspoon parmesan cheese, 1-2 teaspoon feta cheese. In the center, make a line from end to end of fresh basil leaves.
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Starting from an outer edge parallel to the basil, roll tightly while gently squeezing to keep together. Repeat for all tortillas.
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Using a serrated knife, cut in about 1 inch pinwheels. Repeat for all tortillas.
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Cover and refrigerate until serving. Enjoy!
Sara
Yum! I love sun-dried tomatoes and feta together!
Jenn
Fun and flavorful! Thanks for the recipe!
Julie Blanner
This looks like a delicious and filling appetizer! Can't wait to make this for my next get together!
Sara Welch
Not only were these easy, but delicious too! They were perfect for an after school snack today; my kids loved them!
Allyson
That is so great!!
Jacque Hooper
Served these over the weekend while my family and watched football; huge hit to say the least! Delicious!
Allyson
So glad they were a hit at your football party too!
Suzy
These are so good! My kids love to snack on them! They make the perfect after school snack!
Allyson
My kids love them too! They are really good any time!
Valentina
These pinwheels are the perfect appetizer!
Allyson
Yes, they really are so easy and delicious!!!
Amanda
I can't get enough of these. Everyone loved them and they are so much fun to make!
Dorothy Reinhold
This is a perfect party food! I love the Mediterranean twist!
Catalina
All the flavors I love. These pinwheels are so perfect for lunch box!
MaryKay Wood
These are delicious!! 💕
Allyson
I am so happy you loved them as much as I did! :-*
Erin | Dinners,Dishes and Dessert
These are mouth watering!
Michelle Goth
These are super delicious! Great twist on normal pinwheels!
Barbara
Can these be frozen for later use?
Allyson
I haven't tried that, but I dont think cream cheese is the best consistency after being frozen so I wouldn't recommend it.
Rebekah Harris
Hi, lm going to make these to take to my sister's house on Christmas eve. I have a question? What kind of parm cheese. Kraft in the bottle, the one in the container or the parm in the bag? Thank you Rebekah Harris Merry Christmas!
Allyson
They will LOVE them! They travel well too, so that's good. Use the fresh-like parmesan cheese, from a bag or grated from the block! This will work best! Don't use the powdery kind! Cheers!
Joyce Love
Please clarify - I assume the 2 Tbs. garlic is minced fresh garlic?
Allyson
You can use fresh or pre-minced jarred garlic! Not powder!
Sarah
These turned out really garlicky/spicy. I will make with half the amount of garlic next time.
Allyson
Did you use fresh or pre-minced garlic?
Chris
Always a hit! Flavor combination is perfect. I roll them up tightly in plastic wrap for a few hours and then slice them. They are easier to slice and come out a little neater looking.
Renee
These were a hit! I used fresh raw spinach, chopped in my food processor. Next time I will only use one clove of fresh garlic because I felt it was a bit strong.
Heather
I used only one tablespoon of minced fresh garlic and it was way too much (and I like garlic!). I had to add more cream cheese to cut the garlic taste. I also chopped the fresh basil leaves (whole leaves were too too leafy and too much basil taste) and added pepperoncinis because I felt another flavor was needed. The second try was good!
Katy
This was really good!! I'm making again this weekend to bring on a boat. Easy to make and transport! I used pre-minced garlic, which seems to be a better choice than fresh and I'm going to skip the basil as the fresh basil was overwhelming. I also added roasted red peppers and marinated artichokes. Yum!
Allyson
OHHHHH those sound amazing to add! definitely trying next time! Olives would be good too if you're an olive person!
Liz
My first time making these I made as directed (minus the basil - I don't like fresh basil), but used half the filling to make pinwheels for my lunch. Loved them. Ran out of tortillas, so the next day I decided to use some left over penne and mixed the rest of the filling with the pasta. Turned out great.
So the second time I made this, I made as a pasta instead. Swapped frozen spinach for fresh baby spinach, added in olives, included some green onions, and everything else as directed (minus basil) just chopped it all up and mixed into the cream cheese. Cooked up some whole grain penne and added the filling with a bit of pasta water to help break down the cream cheese a bit more. Then I baked up a piece of salmon to put on top. Turned out great!
Honestly, I will fix both, as a pasta and pinwheel, many times again. It's so easy and flavorful. So happy I found this recipe.
Allyson
Wow that pasta sounds AMAZING!! I will definitely be trying that! I bet it would work as a cold pasta salad, too! YUM!!! Thanks for sharing!