As a weeknight snacker and party-platter fanatic, my Cranberry Feta Pinwheels with Cream Cheese Recipe tastes tangy, creamy, and lightly sweet with a fresh herb finish. It suits busy hosts, lunch-packers, and game-day grazers, and you can finish a batch in about 40 minutes including a quick chill.
Easy Cranberry Feta Pinwheels with Cream Cheese
The Cranberry Feta Pinwheels with Cream Cheese Recipe uses simple pantry items and zero cooking. You mix, spread, roll, chill, and slice. The method stays consistent, so you can nail it on the first try.
I rely on store-bought tortillas and pre-crumbled feta when time runs tight. Whipped cream cheese spreads like a dream and saves elbow grease. The whole process feels calm and tidy, even with little helpers nearby.
Ingredients You’ll Need
- Large flour tortillas, 10-inch (4 tortillas). Use burrito-size for tidy spirals; Mission or similar brands hold well. For color, try spinach or sun-dried tomato wraps.
- Cream cheese, softened (8 oz). Whipped cream cheese spreads fastest. Use light cream cheese for a leaner bite.
- Feta cheese, crumbled (1 cup). Block-in-brine tastes richer; pre-crumbled saves time.
- Dried cranberries, chopped (1 cup). Craisins work great; chop them for cleaner slices.
- Green onions or chives, thinly sliced (1/3 cup). They balance the sweetness.
- Baby spinach, finely chopped (1/2 cup, optional). Adds fresh color and crunch.
- Orange zest (1 tsp, optional). It brightens the cream cheese and feta.
- Honey or maple syrup (1–2 tbsp, optional). Add just enough to round the tang.
- Garlic powder or onion powder (1/4 tsp).
- Black pepper (1/4 tsp) and a tiny pinch of salt. Go easy; feta brings plenty of salt.
- Chopped pecans or walnuts (2–3 tbsp, optional). They add texture.
Equipment:
- Mixing bowl and spoon or silicone spatula
- Microplane for zest
- Cutting board and sharp or serrated knife
- Offset spatula for spreading
- Plastic wrap for chilling the rolls
How to Make Cranberry Feta Pinwheels with Cream Cheese
- Prep: 20 minutes
- Cook: 0 minutes
- Chill: 20 minutes
- Total: 40 minutes
- Beat the base: In a bowl, stir the softened cream cheese with orange zest, garlic or onion powder, pepper, and a tiny pinch of salt. Taste and adjust seasoning. If you want a sweeter profile, whisk in honey or maple.
- Fold in flavor: Add feta, chopped cranberries, green onions, and spinach (if using). Fold until the mixture looks evenly dotted with goodies.
- Spread smart: Lay one tortilla flat. Spread about 1/2 cup filling in a thin, even layer, leaving a 1/2-inch border on all sides to prevent blowouts.
- Roll tight: Roll the tortilla away from you into a snug log. Use gentle pressure to keep the spiral tight without tearing the wrap.
- Seal and chill: Wrap the log in plastic wrap. Repeat with remaining tortillas. Chill the logs for 20 minutes to firm them for clean slices.
- Slice and trim: Unwrap a log. Trim a thin slice from each end, then cut 3/4-inch pinwheels with a gentle sawing motion. Wipe the knife between cuts for tidy edges.
- Plate and serve: Arrange cut-side up on a platter. Sprinkle extra chives or a little orange zest for color if you like.
Tips & Common Mistakes
- Soften cream cheese completely, or it will tear the tortillas.
- Chop cranberries and spinach fine for neat spirals. Big chunks cause gaps.
- Spread thinly; thick filling squeezes out when you roll.
- Roll tightly, then chill before slicing for clean edges.
- Use a serrated knife and a gentle sawing motion. Pressing straight down smashes the layers.
- Keep salt light; feta already brings briney punch.
- Dry spinach leaves well, or moisture will sog the tortillas.
- Slice just before serving if you want the crispest edges.
Variations I’ve Tried
- Gluten-free: Use sturdy gluten-free tortillas; warm them briefly to prevent cracking.
- Vegan: Use dairy-free cream cheese and vegan feta; sweeten with maple syrup.
- Add heat: Fold in minced jalapeño or a pinch of red pepper flakes.
- Nutty crunch: Add toasted pecans or walnuts; pistachios taste great too.
- Herb swap: Try dill or parsley instead of chives.
- Citrus twist: Lime zest swaps in for orange for a sharper edge.
- Protein boost: Add finely chopped roasted turkey or chicken (for non-veg eaters).
How to Serve Cranberry Feta Pinwheels
Pile the pinwheels on a big platter with extra cranberries and herbs for a pop of color. Pair them with sparkling water, a crisp white wine, or apple cider. I also like a small bowl of pepper jelly or balsamic glaze on the side for dipping.
Make-Ahead and Storage
- Make-ahead: Roll and wrap the logs up to 24 hours in advance. Slice right before serving for the best look.
- Fridge: Store sliced pinwheels in an airtight container for up to 2 days. Layer with parchment to prevent sticking.
- Freezer: Wrap unsliced logs tightly and freeze for up to 2 months. Thaw overnight in the fridge, blot any moisture, then slice.
- Refresh: If edges soften, chill for 10 minutes and re-trim a thin slice for sharp spirals.
Nutrition Information
Calories: about 320 per 4-piece serving.
Protein: Dairy and optional nuts add moderate protein.
Carbs: Tortillas and cranberries provide most of the carbs; use low-carb wraps to cut this down.
Fat: Cream cheese and feta supply most of the fat; light cream cheese trims it while keeping the creamy texture.
Cranberry Feta Pinwheels with Cream Cheese
Ingredients
Instructions
- In a medium bowl, combine the softened cream cheese and feta cheese until smooth.
- Stir in chopped dried cranberries, green onions, and parsley if using.
- Spread the mixture evenly over the flour tortillas.
- Tightly roll up each tortilla. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Slice the chilled rolls into 1/2-inch pinwheels and arrange on a platter.
- Serve chilled as an appetizer.