Hey everyone! I’m Azeem, the guy behind FoodMinty.com. I’ve been sharing no-fuss recipes from my kitchen in Texas for a few years now, and these cranberry feta pinwheels are hands down one of my top picks for the holidays. I made a big batch last Christmas for our family gathering, and they disappeared in minutes—my cousins were fighting over the last ones!
There’s something about that combo of tangy feta, sweet dried cranberries, and creamy spread all rolled up in a tortilla that just works. It’s festive with the red and green colors, super easy to prep ahead, and perfect for parties, potlucks, or even just snacking while watching football. No baking required, which is a win in my book. I’ve tweaked this recipe a bit over time—started with a basic version I found online years ago, but now it’s my go-to with a little extra green onion for kick.
Why These Cranberry Feta Pinwheels Are a Must-Try
- Make-Ahead Magic: Mix, roll, chill, slice—done. They taste even better after sitting overnight.
- Crowd-Pleaser: Sweet, salty, creamy—all in one bite. Kids and adults both love them.
- Festive Vibes: The colors scream Christmas or Thanksgiving.
- Only 5 Main Ingredients: Simple stuff you can grab at any grocery store.
I’ve taken these to office parties and neighborhood get-togethers, and people always ask for the recipe. Trust me, they’ll be your new holiday staple.
Ingredients (Makes about 40-50 pinwheels)
- 1 package (8 oz) cream cheese, softened (I leave it out for an hour)
- 1 cup crumbled feta cheese (get the block and crumble it yourself for better texture)
- 1 cup dried cranberries, roughly chopped (chopping helps them spread easier)
- 4-5 green onions, thinly sliced (use more if you like that onion bite)
- 4-5 large flour tortillas (10-inch size works best; spinach ones for extra green color if you want)
That’s literally it! Sometimes I add a pinch of black pepper, but it’s optional.
How to Make Cranberry Feta Pinwheels (Step by Step)
This takes me about 15 minutes hands-on, plus chilling time.
- Mix the Filling: In a bowl, beat the softened cream cheese until smooth (I use a fork or hand mixer). Stir in the feta, chopped cranberries, and green onions. Mix it all up good—taste it and adjust if needed.
- Spread on Tortillas: Lay out a tortilla on your counter. Spread about 1/2 cup of the mixture evenly over it, leaving a little border around the edges so it doesn’t squish out.
- Roll ‘Em Up: Starting from one side, roll the tortilla tightly into a log. Don’t worry if it’s not perfect—practice makes it better!
Explore Love Eat: Cranberry Feta Pinwheels
- Chill: Wrap each roll in plastic wrap and stick them in the fridge for at least 2 hours (overnight is best—they slice cleaner).
- Slice and Serve: Unwrap and use a sharp knife to cut into 1/2-inch slices. Arrange on a plate and watch them go!
Pro tip from my trials: If the rolls are too soft to slice, pop them in the freezer for 20-30 minutes first.
My Personal Tips After Making These Dozens of Times
- Chop the cranberries smaller if they’re big—they spread better.
- For a prettier presentation, use spinach tortillas for that green swirl.
- They keep in the fridge for 2-3 days in an airtight container.
- Variations: Add chopped pecans for crunch, or a dash of garlic powder.
- Common mistake: Don’t overfill the tortillas, or they’ll fall apart when slicing.
One time I forgot to chill them long enough, and it was a mess—but still tasty!
Quick Nutrition Info (Per Pinwheel, Approximate)
- Calories: ~50
- Carbs: 5g
- Protein: 1g
- Fat: 3g
(Just a rough guess based on what I use—great for a lighter app!)
Conclusion
These cranberry feta pinwheels are my secret weapon for stress-free entertaining. Simple, delicious, and always a hit. Give them a shot this holiday season—I promise you’ll be glad you did! I’m Azeem from FoodMinty.com, cooking real food in my real kitchen. If you make these, snap a pic and tag us, or drop a comment below with your twists. What’s your favorite holiday appetizer?
Happy holidays and happy eating!
FAQs
Can I make these ahead of time?
Yeah, that’s the best part! Roll them up, wrap tight in plastic, and chill in the fridge for at least 1 hour (or up to 24 hours). Slice just before serving – super easy for parties.
My filling is hard to spread – any tips?
Soften the cream cheese first. Some folks mix just the cream cheese and green onions, spread that, then sprinkle on the chopped cranberries and feta. Makes it way easier and even.
What can I use instead of feta or regular tortillas?
Goat cheese or less feta if it’s too strong. For tortillas, try spinach ones for extra green color – they look festive! Gluten-free tortillas work great too.
How do I store leftovers and how long?
Keep sliced pinwheels in an airtight container in the fridge for 2-3 days. If uncut rolls, they last up to a week wrapped tight.
Any fun variations to try?
Add chopped nuts like pecans for crunch, or swap cranberries for dried cherries. A few people throw in some chopped jalapeños for a kick – tasty twist!
