1. Toast pecans in dry skillet over medium heat 5 minutes until fragrant, stirring frequently. Let cool, then chop. Bring cream cheese to room temperature.

2. In medium bowl, combine softened cream cheese, crumbled feta, mayonnaise, minced garlic, lemon juice, dill, pepper, and pinch of salt. Mix until smooth and well combined. Taste and adjust seasoning.

3. Lay one large tortilla flat on clean work surface.

4. Using offset spatula or butter knife, spread ¼ of cream cheese mixture evenly over entire tortilla surface to edges. Layer should be thin but complete, about ⅛-inch thick.

5. Sprinkle ¼ cup chopped dried cranberries evenly over cream cheese layer, leaving ½-inch border at top edge.

6. Sprinkle 2 tablespoons toasted chopped pecans over cranberries, distributing evenly.

7. Arrange about ½ cup baby spinach or arugula leaves in even layer over filling. Don’t overstuff.

8. Starting from bottom edge, roll tortilla as tightly as possible without tearing. Apply gentle pressure while rolling to eliminate air pockets.

9. Press sealed edge gently to adhere. The ½-inch border without filling helps seal the roll.

10. Wrap each rolled tortilla tightly in plastic wrap with seam side down. Repeat with remaining 3 tortillas.

11. Refrigerate wrapped rolls minimum 2 hours (4 hours or overnight is better) to firm up for clean slicing.

12. Using sharp serrated knife, trim off ends (about ½ inch from each side). Slice each roll into ¾-inch thick pinwheels. Wipe knife between cuts for clean slices.

13. Arrange pinwheels cut-side up on serving platter. Serve immediately or cover and refrigerate up to 8 hours.