In a large bowl, combine the softened cream cheese, chopped cranberries, crumbled feta cheese, green onions, garlic powder, and salt if using.
Mix thoroughly with a spatula or spoon until all ingredients are evenly incorporated into a creamy, colorful filling.
2️⃣ Spread the Mixture
Lay one tortilla flat on a clean surface.
Spread one-fourth of the cream cheese mixture evenly over the entire tortilla, reaching all the way to the edges so every slice has filling.
3️⃣ Add the Spinach (Optional)
If using spinach leaves, layer them evenly over the cream cheese mixture. This adds a fresh crunch and a nice visual contrast to the rich filling.
4️⃣ Roll and Chill
Tightly roll up the tortilla, starting from one edge, to form a neat log. The tighter the roll, the cleaner your pinwheel slices will be.
Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour. Chilling allows the filling to firm up, making slicing easier and tidier.
5️⃣ Slice into Pinwheels
After chilling, remove the wraps and place each roll on a cutting board.
Using a sharp knife, slice each roll into 1-inch-thick pinwheels. You should get about 8–10 pinwheels per roll.
