Lemon-Herb Turkey Pinwheels with Whipped Feta

In a food processor, blend 3/4 cup feta, 2 tbsp Greek yogurt, 1 tbsp extra-virgin olive oil, 1 grated garlic clove, and 1 tsp lemon zest until whipped and smooth, about 60 seconds, scraping down the sides once.

Add 1 tbsp lemon juice and 2 tbsp chopped fresh dill; pulse just to combine so flecks of green remain visible.

Lay 2 spinach tortillas flat on parchment and spread the whipped feta edge-to-edge in an even 1/4-inch layer using an offset spatula.

Shingle 200 g sliced turkey breast across the surface, overlapping slightly to cover completely.

Scatter 1 cup baby arugula and 1/2 cup finely diced roasted red pepper down the third of the wrap closest to you.

Starting from the filled edge, roll the tortilla tightly away from you, tucking the filling in with your fingertips as you go until you form a firm log.

Wrap each roll snugly in parchment, twist the ends, and refrigerate at least 20 minutes so the feta sets and the roll holds its shape.

Unwrap and trim the ragged ends, then slice into 3/4-inch pinwheels with a sharp serrated knife using a gentle sawing motion.

Arrange cut-side up on a platter and finish with a pinch of flaky salt and cracked pepper just before serving.