First, thank you from the bottom of my heart for stopping by. Whether you’ve been cooking with me for years or just stumbled upon my little corner of the internet, I’m so grateful you’re here. It’s your curiosity, your messages, and your shared love for real, feel-good food that keep this kitchen humming.
Now, let’s talk pinwheels. Not just any pinwheels—Cranberry Feta Pinwheels. These little rolls of joy are one of my absolute favorite appetizers for the holidays, but honestly, I make them year-round. They’re that good. They’re that easy. And they’re anything but boring!!
The contrast is what makes them shine. Creamy and tangy from the cheeses, sweet and chewy from the cranberries, with a subtle crunch of green onion all tucked into a soft tortilla wrap. You slice them, arrange them on a platter, and watch them disappear.
I love these because they check every box: festive, flavorful, fast, and fuss-free. Ready to roll?
Ingredients
Here’s everything you need to make these crowd-pleasing pinwheels:
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8 ounces cream cheese, softened
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¾ cup crumbled feta cheese
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¾ cup dried cranberries, finely chopped
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¼ cup green onions, finely chopped
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2 large flour tortillas (soft taco size works perfectly—choose plain, spinach, or sun-dried tomato for a colorful twist)
That’s it. Five ingredients, all easy to find, and most of them might already be in your fridge or pantry.
How to Make Cranberry Feta Pinwheels
Step 1: Soften the Cream Cheese
Start by letting your cream cheese come to room temperature. This is key to getting a smooth, spreadable mixture that won’t tear your tortillas. You can let it sit out for 30 minutes or microwave it in 10-second intervals until soft (but not melted).
Step 2: Mix the Filling
In a medium mixing bowl, combine the softened cream cheese and crumbled feta. Use a rubber spatula or fork to mash and blend the cheeses together until the texture is creamy with small bits of feta throughout. Add the chopped dried cranberries and green onions. Stir everything together until evenly distributed. The colors alone will make you smile—white, deep red, and fresh green. It already looks like a party.
Step 3: Assemble
Lay a tortilla flat on a clean surface. Spread half of the cheese mixture evenly across the tortilla, going all the way to the edges. This ensures that every pinwheel has flavor from the inside out. Once it’s spread, roll the tortilla up tightly from one end to the other, pressing gently as you go to keep it snug.
Repeat with the second tortilla and the remaining filling.
Step 4: Chill
This step is so important and totally worth the wait. Wrap each rolled tortilla in plastic wrap and refrigerate for at least one hour. Chilling firms up the filling and helps the tortillas hold their shape, so when you slice them later, they stay round and beautiful.
Step 5: Slice and Serve
After chilling, unwrap the tortillas and place them on a cutting board. Use a sharp serrated knife to slice each roll into about 12 pieces, roughly ½-inch thick. Wipe the blade between slices if needed for cleaner cuts.
Arrange the pinwheels on a platter and serve! You can garnish with extra chopped green onions or a sprinkle of fresh herbs if you’d like, but they’re gorgeous as-is.
Helpful Tips
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Soft tortillas work best. If your tortillas feel dry or stiff, microwave them for 10–15 seconds between damp paper towels to soften them.
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Don’t skip the chill. It’s tempting to dive right in, but chilling really helps everything set and slice nicely.
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Use a serrated knife. It glides through the pinwheels without flattening them, giving you those perfect rounds.
Substitutions and Variations
Want to play with the flavors a bit? Here are a few easy swaps and additions:
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Add nuts: A handful of chopped pecans or walnuts adds a lovely crunch and complements the cranberries beautifully.
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Herbs: Mix in a bit of fresh chopped parsley, thyme, or rosemary for extra depth.
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Tortillas: Swap the plain flour tortillas for spinach or sun-dried tomato ones for a pop of color and flavor.
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Sweet twist: A drizzle of honey in the filling creates a sweet-savory combo that’s totally addictive.
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Cream cheese options: You can use whipped cream cheese for an even fluffier texture or try flavored cream cheese like chive or garlic for extra zip.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely. These pinwheels are perfect for prepping ahead. You can make them up to 24 hours in advance. Just keep them wrapped tightly in plastic wrap in the fridge and slice them when you’re ready to serve.
How long do they last in the fridge?
They’re best eaten within 2 days. The tortillas may soften a bit after that, but the flavor will still be delicious.
Can I freeze these?
I don’t recommend freezing them. Cream cheese doesn’t always hold up well in the freezer—it can become grainy after thawing. These are best fresh from the fridge.
What should I serve them with?
These pinwheels are fabulous on a holiday appetizer board, served with other bites like olives, crackers, and fresh veggies. They also make a great light lunch with a simple green salad or soup.
Storage Instructions
If you have leftovers (lucky you!), place them in an airtight container in a single layer. If stacking, separate layers with parchment or wax paper. Store in the refrigerator for up to 2 days.
They’re also great tucked into a lunchbox or picnic basket—no heating required, no mess, just pop and go.
More Party-Perfect Ideas
So there you have it—Cranberry Feta Pinwheels, the easiest way to impress with flavor, color, and texture in every single bite. I’m already imagining the beautiful trays you’re going to serve these on, the smiles around the table, and the leftovers (if any) that won’t make it past midnight.
If you try them, let me know how it goes! I’d love to hear what variations you come up with, or who you shared them with. Recipes like this are meant to be shared, and I’m so happy to be sharing it with you.
Happy rolling—and happy eating!