Greek tortilla pinwheels ?

        ‘Tis the season of goodwill, and… lots of party appetizers!

The party season is in full swing, and we all need plenty of simple party appetizer ideas. Specifically, simple appetizers that look like you’ve spent ages making them… but actually they’ve taken you 5 minutes. You know the sort.

The sort where you don’t really even need a recipe.

There are several specific things I love about tortilla pinwheels:

• They’ll make you really popular at parties. They look pretty impressive (don’t you think?) and shout ‘FUN’. Even though they’re really just a fancy kind of sandwich.

• No cooking required! They’re really QUICK and EASY to make with just a few ingredients. Pretty fool proof, actually, as long as you don’t sprinkle over too much of the toppings (the voice of experience!).

• They’re perfect for taking along to others’ parties. Keep the rolled-up tortillas wrapped in plastic wrap until you arrive at your destination, then chop into pinwheels and serve!

• There are a million different variations on the theme. Don’t like the idea of Greek tortilla pinwheels? No problem, make them with pizza flavours, posh cream cheese and smoked salmon, or just plain ham and cheese.

I’m sure you aren’t surprised that I’ve chosen to make Greek tortilla pinwheels. Deliciously fresh tomatoes, cucumber, olives and feta cheese just seemed to lend themselves perfectly to this idea.

Many pinwheel recipe ideas I’d already seen around use cream cheese as a base spread for the tortillas. Which is what gave me the idea of mashing feta cheese with a bit of Greek yoghurt to make a spread with the same consistency of cream cheese.

Genius, no? 

I have to say it works perfectly. Just spread a layer of this feta-yoghurt spread all over your tortilla (leaving a small border around the edge), then scatter over small cubes of the other ingredients.

Sprinkle over a bit of oregano and black pepper, and you’re ready to roll!

It’s best to wrap your tortilla rolls in plastic wrap and refrigerate them for about half an hour to make them easier to chop. Then make sure you use a big sharp knife and you’ll have no problem cutting them into lovely rounds.

I like to serve my pinwheels stood up on their sides, with a cocktail stick poked through the top to keep them together. But you can also just lay them flat on a plate. Arguably, you can see the insides of the pinwheels better this second way.

Let me know if you try these, or try adding other tasty fillings!