In a medium saucepan, combine cranberries, maple syrup, orange zest, orange juice, and ground nutmeg. Place over medium-high heat and bring to a boil, stirring occasionally.

Once boiling, reduce heat to medium-low and let simmer for 6-10 minutes until the cranberries have fully burst and the mixture thickens.

Remove from heat and set aside to cool for about 10 minutes.

In a food processor, blend feta cheese, plain Greek yogurt, chili flakes, and olive oil until smooth and creamy.

Layer the whipped feta in a serving bowl, then spoon the cranberry compote over the feta.

Sprinkle chopped pistachios on top and drizzle with honey.

Serve with crostini, crackers, or pita chips.