In a medium mixing bowl, combine the softened cream cheese, crumbled feta cheese, chopped sun-dried tomatoes, sliced Kalamata olives, diced cucumber, fresh dill, dried oregano, and minced garlic.

Mix all the filling ingredients thoroughly until they are evenly distributed and form a spreadable mixture. Taste and adjust seasoning if necessary (feta is usually salty enough).

Lay one flour tortilla flat on a clean surface. Spread approximately one-quarter of the cheese mixture evenly over the entire surface of the tortilla, leaving about a half-inch border clear on the farthest edge.

Starting with the edge closest to you, tightly roll the tortilla into a compact log. Repeat this process for the remaining three tortillas and filling.

Wrap each rolled tortilla tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 4 hours) to allow the roulades to firm up, which makes slicing much easier.

Once chilled, unwrap the logs and use a sharp knife to slice each one into approximately 3 equal pinwheels (about 1-inch thick). Serve immediately or keep chilled until serving.