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In a medium saucepan add cranberries, maple syrup, orange zest, orange juice and nutmeg and bring to a boil over medium-high heat.
Once boiling, turn to medium-low and keep at a simmer for about 6-10 minutes, stirring occasionally or until cranberries have burst and start to reduce to a jam-like consistency. Once done, remove from heat and set aside to cool.
Whip the feta by adding feta cheese, greek yogurt, chili flakes and olive oil to a food processor and blend on high until smooth and creamy. (You can also bend using an immersion blender).
Once the cranberries have cooled, assemble the dip by layering the whipped feta in a low bowl. Top with the cranberry compote, chopped pistachios, a drizzle of honey and fresh thyme leaves if desired.