Ingredients:
2 cucumbers
6 ounces crumbled feta
3 tablespoons Greek yogurt
2 1/2 - 3 1/2 tablespoons finely diced sun-dried tomatoes or red bell pepper
8 - 12 pitted kalamata olives, roughly chopped
1 tablespoon roughly chopped dill or oregano
2 teaspoons lemon juice
pinch of pepper, or to taste
Thinly slice the cucumbers longways on a mandolin.
* You can use a vegetable peeler if you do not have a mandolin.
Lay the cucumbers on top of a paper towel lined cutting board while you prepare the filling.
Add the feta and yogurt to a medium bowl.
Using a fork, mash to combine.
Add bell pepper or sun dried tomatoes, olives, dill, lemon, and pepper to the bowl.
Stir well to combine.
Place 1 - 2 teaspoons of mixture at one end of a cucumber strip and roll up.
Secure with a toothpick.
Repeat with remaining strips.
If not serving immediately, chill until ready to serve.