Description

These Cranberry Feta Pinwheels are a delightful and festive appetizer perfect for holiday parties and potlucks. Featuring a creamy blend of cream cheese, dried cranberries, and tangy feta cheese spread on flour tortillas, these no-bake pinwheels offer a balance of sweet and savory flavors with a pleasant crunch from optional baby spinach leaves. Easy to prepare ahead of time and serve chilled or at room temperature, they make an elegant and tasty snack.

Ingredients

Scale

Pinwheel Filling

1 (8-ounce) package cream cheese, softened
1/2 cup dried cranberries, roughly chopped
1/2 cup crumbled feta cheese
1/4 cup chopped green onions
Salt and pepper to taste

Tortillas

2 large flour tortillas (10-inch)
A handful of baby spinach leaves (optional)

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Instructions

Prepare the Filling: In a medium bowl, combine the softened cream cheese, chopped dried cranberries, crumbled feta cheese, and chopped green onions. Mix thoroughly until all ingredients are well incorporated. Season with salt and pepper to taste, adjusting the seasoning as desired.
Spread the Mixture: Lay the two flour tortillas flat on a clean surface. Evenly spread half of the cranberry feta mixture over each tortilla, covering the surface close to the edges but leaving a small margin. If using, add a layer of baby spinach leaves on top of the spread for extra freshness and crunch.
Roll and Chill: Roll each tortilla tightly into a log shape, ensuring the filling stays evenly distributed. Wrap each rolled tortilla securely in plastic wrap to maintain shape and prevent drying out. Refrigerate for at least 1 hour to allow the pinwheels to firm up, making them easier to slice.
Slice and Serve: After chilling, unwrap the rolls and use a sharp knife to slice each log into 1-inch thick pinwheels. Arrange the pinwheels neatly on a serving platter. These can be served chilled or brought to room temperature according to preference.

Notes

These pinwheels can be prepared up to 24 hours in advance, making them ideal for parties and potlucks.
For a colorful, festive variation, try using spinach or sun-dried tomato tortillas instead of plain flour tortillas.
If baby spinach leaves are not preferred, you can omit them or substitute with fresh arugula or basil leaves.
Chilling the rolled tortillas before slicing helps them maintain their shape and makes cutting easier.