Cranberry Feta Pinwheels

Creamy Cranberry Feta Pinwheel bites rolled in soft tortillas and sliced into spirals.

Cranberry Feta Pinwheels make an impressive holiday appetizer. They are creamy, tangy, festive and pack an incredible flavor! This recipe is perfect if you need an easy appetizer that will wow the crowd, and is great as a no-bake or a warmed up option!

5 from 1 vote

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Course: Appetizer

Cuisine: American

Prep Time: 30

Cook Time: 0

Total Time: 30

Servings: servings

Calories: 63kcal

Author: Alexandria Ulmer

Ingredients

▢ 2 7.5 oz containers honey butter cream cheese, softened
▢ 1 tsp orange zest
▢ 1 cup dried cranberries, chopped
▢ 1 cup crumbled feta cheese
▢ 6 green onions, finely chopped, greens only
▢ ½ cup finely chopped pecans
▢ 4 10-inch flour tortillas

Instructions

In a medium bowl, stir together the 2 7.5 oz containers honey butter cream cheese and 1 tsp orange zest until smooth and creamy.
Fold in the 1 cup dried cranberries, 1 cup crumbled feta cheese, 6 green onions, and ½ cup finely chopped pecans Mix just until combined.
Spread about ⅔ cup of the filling evenly over each tortilla all the way to the edge. Roll up tightly into logs.
Wrap each roll in plastic wrap and refrigerate for 20-30 minutes. This helps them slice neatly.
Slice into 1-inch pieces and arrange on a platter. Enjoy!
Optional: Place the pinwheels on an ungreased cookie sheet and bake at 375 for 15-20 minutes, until warm and a little toasty. So good!! Make sure they are fully refrigerated before baking or your cream cheese might leak out while baking.

Video

Notes

Recipe Copyright The Domestic Spoon. For educational or personal use only.

Honey butter cream cheese: I was able to find some that did not have pecans in it, but if all you can find is “honey pecan”, that will work just fine. You can also use regular cream cheese and add in some honey to taste.
Orange zest: Use the zest instead of juice to get the flavor without the cream cheese getting watery.
Dried cranberries: You could also use fresh cranberries that have been run through a food processor with some sugar.
Crumbled feta cheese: You can also use goat cheese for an even tangier option, or cotija cheese for a similar taste of feta that will crumble into a finer texture.
Chopped pecans: You can substitute walnuts for a bolder texture. You can also omit nuts if you prefer, but I think something crunchy is a vital addition from a texture perspective in this recipe.
Flour tortillas: You can use spinach wraps for an extra pop of green color.
If you are not a fan of pecans you can substitute walnuts, pistachios, almonds, pumpkin seeds or leave the nuts out completely.
For a beautiful finishing touch, sprinkle some extra orange zest on top before serving.
To create even more texture variation, you can heat up the pinwheels. To do so, place the pinwheels on an ungreased cookie sheet and bake at 375 for 15-20 minutes, until warm and a little toasty on the outside.
To get perfectly even layers (and avoid lumpy slices), use a small offset spatula or the back of a large spoon to spread the filling all the way to the edges. This ensures every pinwheel has a full swirl and prevents empty tortilla ends.
Refrigerating the rolled tortillas for at least 20 minutes firms everything up and gives you cleaner, prettier cuts.
Try adding rosemary for some savory notes!

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