Greek Easter Biscuits, also known as KOULOURAKIA, are crispy and crumbly and not too sweet. They’re flavoured with subtle hints of vanilla and orange and are often enjoyed for breakfast with coffee, afternoon tea, or as a snack. They are traditionally made around Easter (but are perfect for any occasion), and though they are traditionally made with eggs and milk, my version is all in one bowl, gluten-free, egg-free, and dairy free which means they are vegan and perfect for Lent. Let's get baking! Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies Everything about koulourakia can be changeable (yet somehow the flavour remains quite consistent, regardless of the recipe). Traditionally their shape resembles a braid but they are also shaped into an 'S', or even a circle. Some koulourakia are flavoured with orange and vanilla, while others are with anise and ouzo. Milk, butter, and eggs are traditionally added, but often they are made with olive oil during Lent. And of course, some are topped with sesame seeds, while others are plain with an egg wash on top. Whatever version of koulourakia you eat, these biscuits are borderline addictive! Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies I have fond memories of making hundreds of them as a young girl with my mum every Easter. The house would fill with the smell of warm flavours, trays of koulourakia would be lined up waiting for the previous batch to be baked and then mum would fill containers with the baked biscuits in anticipation to hand out to every family that would visit during the lead-up to Easter. For the first time, I am so happy to share my gluten-free, dairy-free and egg-free version of my mum's olive oil koulourakia. These are not the traditional recipe she makes as that recipe includes butter, milk and eggs, but this is her Lenten recipe. I'm positive you will love them as much as we do and find yourself baking them all year round. Watch How To Make It IMPORTANT TO READ: ABOUT GLUTEN-FREE FLOUR Gluten-Free Flours, Weighing and "Feeling" the Dough Unfortunately, one gluten-free flour can vary quite a bit from another gluten-free flour based on its ingredients. For this reason, I recommend using a digital scale to measure the ingredients and then paying attention to how the dough feels once all ingredients have been combined. The dough should be soft, pliable and not too sticky or too dry. A sticky dough will not allow you to roll the dough between the palms of your hands and a dry dough will be crumbly, creating a dry cookie. Add one tablespoon of flour at a time if the dough is too sticky and more flour is needed. If the dough is too dry, then add only half a teaspoon of olive oil at a time until the desired consistency is reached. Do not overwork the dough as this will create a tougher cookie as well. Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies In this recipe, I have purposely used White Wings Gluten Free Self Raising Flour as it is a flour that is available in all states and in all supermarkets in Australia. It is not my first choice, but I used this purposefully, as I know everyone has access to it. Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies Other Easter Recipes Ideas Easter Greek Lamb Roast Greek Salad PastryLess Spanakopita Hot Cross Bun Cake Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies Koulourakia with Olive Oil Greek Easter Biscuits (Gluten Free and Dairy Free) Recipe updates 2025 Makes approximately 24 INGREDIENTS 330g self-raising flour (White Wings gluten-free), preferably sifted 110g almond flour 130g caster sugar (superfine white sugar) 120ml freshly squeezed orange juice, with pulp 75ml extra virgin olive oil 1 teaspoon vanilla extract Optional and recommended sesame seeds (lightly toasted). INSTRUCTIONS 1.Oven: Preheat your oven to 160°C for fan-forced or 180°C for conventional ovens (350°F) and line two baking trays with baking paper. 2.Combine ingredients: In  a large mixing bowl, whisk together extra virgin olive oil, freshly squeezed orange juice, vanilla extract, and caster sugar until well combined and then add the almond flour, and self-raising flour to the bowl. Using a rubber spatula, thoroughly combine the wet and dry ingredients, ensuring to scrape the sides and bottom of the bowl to incorporate everything evenly. 3. Kneading the dough: Once combined, gently knead the mixture for about a minute until it forms a soft and pliable dough that isn't too sticky. If the dough is too sticky, gradually add flour, a tablespoon at a time, until desired consistency is achieved. Avoid over-drying the dough, as it will affect the texture of the koulourakia once baked. 4. Shaping Instructions: Divide the dough into portions of about 35g each, shaping them into balls of uniform size. Roll each ball between your hands to form a smooth ball and place them on the prepared baking trays. Take one ball at a time and roll it into a rope about 15cm long and 1.5cm wide. Fold the rope in half to form a 'U' shape, then twist the two halves together from the top to create a twisted braid shape. Place the shaped dough onto the baking tray, about 3cm apart. Optional: To coat the koulourakia with sesame seeds, sprinkle some sesame seeds on your working surface and roll the dough ropes over them to adhere. While you have the option to brush the koulourakia with egg wash, personally, I prefer to bake them without it. 5. Baking: Bake the koulourakia for 12 minutes, then rotate the trays between the top and bottom racks for even baking, and bake for another 12 minutes. Once baked, turn off the oven and allow the koulourakia to sit inside with the oven door closed for at least 10 minutes. This step ensures a crunchy and harder texture. Once done, remove the koulourakia from the oven and allow them to cool down. Note 1:  It is optional to add half a teaspoon cinnamon as it enhances the flavour and I highly recommend it! Note 2: Since gluten-free flours behave differently and can be temperamental, you may need to add an extra tablespoon or two while kneading to achieve a dough consistency that’s smooth and not too sticky Note 3: Make sure your hands are clean and lightly damp when rolling out the koulourakia dough, as this helps prevent sticking; halfway through, wash and lightly dry your hands again before continuing with the remaining dough. However, if the dough is sticky, lightly flour your hands with a little of the flour—just enough to handle it, not too much. Note 4: Store gluten-free koulourakia in an airtight container for up to 2 weeks. Depending on the brand of self-raising flour used, they may slightly change in texture over time. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube   Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies Gluten-Free Koulourakia with Olive Oil, Greek Easter Cookies Recipe and Photography Margaret Pahos for @CreateCookShare

Revised 2025 (original 2018) Discover the authentic taste of Greece with this melt-in-your-mouth, pull-apart Easy Easter Greek Lamb Roast, slow-cooked to perfection. Infused with fresh herbs, garlic, and a splash of lemon, this dish is naturally gluten-free and dairy-free, making it ideal for festive gatherings. With just 10 minutes of prep, you can enjoy a traditional Mediterranean feast that's both simple and spectacular. Pair it with Rosemary & Garlic Potatoes and Tzatziki dip, and you’ve got yourself the ultimate Greek Easter table—full of flavour, fuss-free, and sure to impress. Easy Easter Greek Lamb Roast A little history about Greek Lamb Roast: How lamb is prepared for Easter often depends on family tradition and which part of Greece you're from. But no matter the region, you’ll always find the essentials: salt (lots of it), herbs, garlic, and fresh lemon juice. Lamb is the heart of the Easter table — it simply wouldn’t be Easter without it. Growing up, we always had lamb on the spit. It took around 8 to 10 hours to prepare and cook, depending on the size, and honestly, it’s still my favourite way to eat lamb. But let’s be real — it’s not exactly convenient these days, and how many of us have a spit roaster at home? Back in the day, family members would take turns turning the spit by hand, and it was a big part of the Easter ritual. Traditionally, the men looked after the lamb while the women prepared everything else. It was a real team effort — and always a feast to remember. Easy Easter Greek Lamb Roast Instead of roasting a whole lamb on a spit, I’m sharing the way I’ve been cooking our Greek Easter Lamb Roast for years. It’s the same method I use for Sunday roasts too — simple, flavourful, and always a crowd-pleaser. This recipe is inspired by the traditional Greek Kleftiko  style of cooking, where meat is sealed in baking paper like a parcel and slow-cooked until it’s so tender it falls off the bone. The word Kleftiko  means “stolen” — a nod to the old tale of stolen lamb being cooked secretly in underground pits to hide the smoke and aroma. I’ve adapted this idea to use a whole lamb shoulder instead of small meat pieces, and I can confidently say it’s one of the best ways to roast lamb. Ever since trying it, I haven’t looked back — and now it’s become our go-to Pull-Apart Easter Greek Lamb Roast tradition. I hope it becomes one of yours too. Easy Easter Greek Lamb Roast Watch How to Make It Easy Easter Greek Lamb Roast The perfect side dish to Greek Lamb: Greek Salad Greek Tomato Salad with Foccacia Croutons Tzatziki Maroulosalata (Lettuce and Feta Salad) Rosemary and Garlic Potatoes Mediterranean Fried Rice Easy Easter Greek Lamb Roast Easy Easter Greek Lamb Roast, gluten-free Revised 2025 Serves 6-8 Prep 10 minutes Cook 4 hours Lamb: 2- 2½ kg shoulder of lamb 3 large cloves of garlic, minced 2 x 15cm rosemary sprigs, leaves removed and chopped 2 teaspoons dried Greek oregano 1½ teaspoon sea salt ½ teaspoon black pepper 1 teaspoon paprika 1 teaspoon onion powder Juice of 1 lemon (about ¼ cup) + extra lemon juice Link to ROSEMARY AND GARLIC POTATOES Note! Start preparing the potatoes a little over an one hour before the lamb is ready - once the lamb has been roasting for 3 hours. INSTRUCTIONS 1. Prepare the oven and tray: Preheat the oven to 180°C fan-forced / 200°C conventional / 400°F. Have a large baking tray ready, big enough to fit the lamb comfortably. 2. Layer the foil and baking paper: On a clean bench, lay out two long pieces of foil in a cross shape. Then, layer two long pieces of baking paper over the foil, also in a cross shape. This will form the base to wrap your lamb parcel. Place the lamb in the center where the layers overlap. 3. Prepare the lamb and marinade: Pat the lamb dry with paper towel. Using a sharp knife, make 6–8 small incisions on the top side of the lamb. In a bowl, combine the fresh herbs, spices, and lemon juice to form a paste. Rub the mixture all over the lamb, pressing it into the cuts to help the flavours infuse. 4. Wrap and roast: Fold the baking paper over the lamb to enclose it, then wrap tightly with the foil to form a sealed parcel. Transfer to the baking tray and roast for 4 hours. Once the lamb is roasted, squeeze the juice of half a lemon over the lamb, then serve immediately. 5. Optional crispy top: If you prefer a crispy top on your lamb, after 4 hours, carefully open the foil and baking paper to expose the top. Place the lamb back in the oven for a further 10 minutes to allow the surface to brown and crisp up. Otherwise, you can skip this step, as I personally don’t do it. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Tap below to join me   Instagram     Pinterest     Facebook     TikTok   or YouTube   Easy Easter Greek Lamb Roast Original Recipe 2018 Easter Greek Lamb Roast Pull-Apart Easter Greek Lamb Roast 2025 Images below show the process: Lamb shoulder Lamb wrapped like a parcel Golden Cooked Greek Lamb Margaret Pahos @CreateCookShare

If you're not fond of store-bought hummus, it is worthwhile to prepare it from scratch. Give my creamy Herb Hummus Dip a try, infused with the delicious flavors of parsley, chives, cumin, and lemon juice. Herb Hummus Dip Platter, gluten-free Herb Hummus Dip Platter, gluten-free Serves 6 Ingredients: 400g can organic chickpeas 1/2 cup parsley 1/4 cup chives 1/4 cup dill 1/4 cup extra virgin olive oil (plus extra to drizzle) 1/3 cup freshly squeezed lemon juice (extra may be needed) 2 whole garlic cloves 2 tbsp tahini 2 tbsp water (more or less) 1 tsp sea salt 1/2 tsp cumin powder 1/4 tsp cayenne pepper Instructions: Rinse and drain chickpeas and prepare all other ingredients. Add all ingredients to a food processor and blitz until smooth. If hummus is too thick, add a tablespoon of lemon juice or water at a time until consistency is smooth (not too thick or thin). Place hummus on a platter or in a bowl and drizzle olive oil and scatter herbs over the top. Will keep it in the refrigerator in an airtight container for a week. Serve on Platter with: Wafers / Crackers Carrot sticks Zucchini sticks Cucumber sticks Snow peas Tomatoes Olives Strawberries Herb Hummus Dip Platter, gluten-free Margaret Pahos @CreateCookShare

Bursting with ripe tomatoes, crunchy cucumbers, sharp red onion, creamy feta, and a generous drizzle of golden extra virgin olive oil, the classic Greek Salad is a summer staple. Known in Greece as Horiatiki Salata  (Village Salad), this vibrant dish is all about simplicity—and yes, that means absolutely no lettuce! When made the traditional way, it's one of the most refreshing and delicious salads you'll ever prepare. Let’s get started! The Classic Greek Salad, gluten-free What is Greek Salad? A traditional Greek Salad is simple but scrumptiously delicious! It combines ripe and juicy tomatoes, crisp cucumber, green capsicum, red onion, Kalamata olives, Greek oregano, salty and creamy feta, and finally, Greek extra virgin olive oil. In Greece, you can visit hundreds of restaurants and they all have these ingredients as the basis. Watch How To Make It How Do You Make Greek Salad Chop up the salad ingredients into small chunks - not too large and not into small diced pieces. Place into a wide base bowl. Using a fork, break up the feta into chunks and add to the bowl. Whisk together the dressing ingredients , including the extra virgin olive oil, vinegar, and garlic. Season with sea salt and Greek oregano and then pour the dressing over the salad. Toss well to combine and serve . The Classic Greek Salad, gluten-free Helpful Tips & Ingredients Feta Making sure you use Greek feta from Greece is VERY important. In Australia we have quality Australian Made feta but it tastes NOTHING like the feta in Greece. In the case that you are dairy free, then, of course, a dairy-free alternative is used. These are some of my favourite feta companies which you can find in most countries Chelmos Feta Dodoni Feta And my personal favourite: Epiros Feta DAIRY-FREE: If you are dairy-free then this is my favourite alternative to feta (it is also made in Greece): My Life Bio Traditionally, the feta is served in a block on top of the salad and then a fork is used to break off pieces when serving yourself. Here is an example: However, I prefer to break up the feta with a fork before serving as this allows the feta to combine in and amongst the salad, creating a juicy, full-flavoured taste. In saying this, the most important thing to understand is that the feta must not be cubed but naturally broken up with a fork. This simple process makes a whole lot of difference. Tomatoes Vine-ripened tomatoes are ideal but if you can't find any, buy what you can find and leave them to ripen on your kitchen bench for about 4-5 days. Buy enough so that you can make this Greek Salad a few days in a row (trust me, you'll want to ). And more importantly , remember, tomatoes should never (and I mean never) be refrigerated (even in summer). They never taste the same once they go into the fridge and it is a fact that their taste and texture change (for the worst). A side note: During the summer months I grow tomatoes in my garden and once picked, I can leave them on my kitchen bench in a wide base bowl for up to 2 weeks (away from any sunny area). That's without any refrigeration. Therefore, if you are able to grow tomatoes in your garden, or if you have a balcony, grow them in pots as it's definitely worth it, not only for the taste but because they last so long! Kalamata Olives Pitted or unpitted is perfectly fine but they must be Kalamata olives - not green olives or Spanish black ones - only Kalamata. Capsicum Traditionally only green capsicum is used but yellow, orange and red are fine too. In saying this, I often add 1/2 green capsicum and 1/2 yellow one as I love the colours in the salad. Lettuce It is important to point out that a traditional Greek Salad has NO LETTUCE. By all means, throw in lettuce if you want, but then it's not a Greek Salad. The Classic Greek Salad, gluten-free What do I do with Leftovers? Store it in an airtight container in the fridge and the next day you can create the following leftover lunch ideas: Pasta Greek Salad (stir through gluten free spiral or penne pasta) Quinoa Greek Salad (stir through gluten-free couscous, millet or quinoa) Potato Greek Salad (stir through boiled potatoes and add juice from lemon) Wraps (add chicken or beef and tzatziki along with leftover salad to a wrap. Recipes to serve with a Greek Salad Easter Greek Lamb Roast Greek Beef Patties Tender Roasted Lamb Pieces in a Pocket Lamb Cutlets with Sage and Chickpeas Rosemary and Garlic Potatoes The Classic Greek Salad, gluten-free Greek Salad Serves 4-6 as a side Prep 10 minutes INGREDIENTS For the Salad: 2 Lebanese cucumbers, halved lengthways and sliced 5 ripened tomatoes, cut into wedges 1 small green capsicum, sliced ½ yellow capsicum, sliced 1 small red onion, sliced thinly ¾ cup kalamata olives (optional, pitted) 200g good quality Greek Feta (crumbled into thick chunks, not diced, or left as a whole slice over the top and broken up with a fork when serving Optional: for an authentic taste add a few capers For the Dressing: 3 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar 2 teaspoons Greek oregano, dried ½ teaspoon sea salt 1 small garlic clove, finely grated (no more than 1/2 teaspoon) METHOD 1. Make the dressing: Whisk together with a fork the extra virgin olive oil, red wine vinegar and garlic. 2. Prepare all the vegetables: Combine in a wide base bowl the salad ingredients and then sprinkle over the salt and dried oregano. 3. Bring it together: Pour over the salad dressing, and using large serving spoons, combine well. Serve alongside the main meal and with bread to mop up all the juices! Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok   YouTube The Classic Greek Salad, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

Crispy on the outside, fluffy inside—these Rosemary and Garlic Potatoes are a simple, gluten-free side that’s always a crowd-pleaser. Made with pantry staples, they pair perfectly with roast meats or shine on their own as a vegetarian meal when served over a generous dollop of creamy Tzatziki. Easy, flavour-packed, and loved by all! Let's start cooking! Rosemary & Garlic Potatoes These crispy Rosemary & Garlic Potatoes are the perfect companion to my Pull-Apart Greek Lamb Roast, bringing together everything you love about Greek cooking into one unforgettable meal. They’re also a standout on their own—especially when served over a generous layer of creamy Tzatziki for a satisfying vegetarian option. Check out the ways below to serve them up, whether you're entertaining or just enjoying a cosy night on the couch! Ways to Serve Rosemary & Garlic Potatoes With Greek Lamb Roast  – The ultimate Easter combo! Serve the lamb alongside the potatoes for a classic Greek feast that’s simple yet impressive. With Tzatziki on the plate  – Spread a generous spoonful of Tzatziki on your plate, pile the potatoes over the top, and use your fork to scoop and swipe. Comfort food at its best—perfect for lounging on the couch and watching your favourite show. Instead of crackers with dips  – Use these golden wedges as a gluten-free alternative to crackers or pita. Dip them into hummus, Tzatziki, or even spicy feta whip. Alongside a hearty salad  – Pair with a big Greek salad, roasted veggies, or my cauliflower tabouli for a nourishing, satisfying meal. Watch How to Make It Rosemary & Garlic Potatoes Tips for Perfect Roast Potatoes There’s nothing better than golden, crispy roast potatoes—especially when they’re infused with garlic and herbs. Here are a few helpful tips to make sure your potatoes are roasted to perfection every time: 1. Use olive oil for flavour and crispiness: Olive oil has a good smoke point and adds depth and richness to roast potatoes. It also helps them crisp up beautifully in the oven while bringing out the natural earthiness of the spuds. 2. Dry your potatoes thoroughly: If your potatoes have been washed recently, make sure to dry them well with a clean tea towel. Too much moisture will steam the potatoes rather than roast them, resulting in a softer texture. 3. Don’t overcrowd the tray: Spread your potatoes out in a single layer on the tray, giving each piece enough space to roast evenly. Overcrowding can lead to steaming instead of that gorgeous golden crispiness. 4. Be generous with garlic and seasoning: Garlic adds incredible flavour—don’t hold back! A generous pinch of sea salt and freshly cracked black pepper will make all the difference. 5. Keep them crisp before serving: If you’re not serving straight from the oven, keep them warm in a low oven, uncovered, to maintain their crisp exterior. Rosemary & Garlic Potatoes Rosemary & Garlic Potatoes   Serves 6 as a side dish Prep 10 minutes Cook 1 hour +   INGREDIENTS 1 kg potatoes, washed and cut into wedges (optional to peel) ⅓ cup extra-virgin olive oil 2 teaspoons dried oregano 3 large garlic cloves, minced 2 tablespoons fresh rosemary leaves, finely chopped Sea salt and freshly ground black pepper, to taste ¼ lemon, juiced   INSTRUCTIONS 1. Make the herb paste: In a large bowl, add the extra-virgin olive oil, minced garlic, oregano, rosemary, salt, and pepper. Whisk together until well combined and forms a fragrant paste. 2. Prepare the potatoes: Wash the potatoes and thoroughly dry, then cut into wedges (you can peel them if you prefer). Spread them out onto a baking tray lined with baking paper. 3. Season and coat: Pour the rosemary and garlic oil mixture over the potatoes. Toss to coat evenly, then spread the wedges out in a single layer on the tray. 4. Roast the potatoes: Place the tray into a preheated oven at 190°C and roast for 60 to 70 minutes, or until the potatoes are golden and crispy on the outside. 5. Finish the potatoes: Once baked, squeeze over the juice of ¼ lemon. 6. Optional to serve with Greek Tzatziki dip: Spread a generous layer of Greek Tzatziki onto an entrée-sized plate using the back of a spoon. Pile the hot rosemary and garlic potatoes over the top. Serve immediately. The potatoes are perfect for scooping through the creamy dip—just grab one with a fork and drag it through for the ultimate bite.   Note:  These wedges also make a great alternative to crackers when entertaining. Serve alongside any dip you like, but Tzatziki is highly recommended for a Greek twist. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok   YouTube Rosemary & Garlic Potatoes Recipe and Photography Margaret Pahos @CreateCookShare

This Gluten-Free Pastryless Spanakopita (No-Pastry Spinach and Feta Pie) is a luscious twist on the classic Greek favorite, capturing all the vibrant flavors of traditional Spanakopita without the hassle of filo pastry. Perfect for busy cooks, this one-bowl wonder combines the earthy goodness of fresh spinach with aromatic garden herbs, creamy feta, and a boost of vegetarian protein from wholesome eggs and cheese. Each bite is juicy, bursting with tangy cheese and fragrant herbs, and the golden, cheesy topping adds an irresistible touch of indulgence. Not only is this dish gluten-free and packed with nutrients, but it’s also versatile enough to suit any occasion. Slice it into bite-sized pieces for an elegant appetizer, serve it for dinner with a side of grilled protein or a refreshing Greek salad, or make it part of your meal prep routine—this pie keeps beautifully and reheats like a dream. Who needs pastry when you’ve got a rich, savory filling like this? It’s comfort food reimagined for a healthy lifestyle, practical, delicious, and just indulgent enough to impress. Pastryless Spanakopita What is a Pastryless Spanakopita It's a "No-Pastry" Spinach and Feta Slice, which tastes like a spanakopita but without the phyllo pastry. It's easy to put together, as there is no need to roll out any phyllo pastry, and best of all, it is all done in one bowl. My No-Pastry Spanakopita is gluten-free, juicy, cheesy, delicious, and one of the easiest slices you will ever make. How to Make It Helpful Tips Choosing Between Fresh or Frozen Spinach For the best flavor and texture, opt for fresh silverbeet (chard) instead of frozen spinach in this recipe. Since the spinach won’t be pre-cooked and there’s no phyllo pastry or crust, fresh leaves bring a vibrant texture that’s ideal for this dish. Fresh spinach also holds a traditional place in Greek Spanakopita, offering a distinct taste that can’t quite be matched by frozen options. Making it Dairy-Free Easily make this recipe dairy-free by swapping each dairy ingredient with a suitable non-dairy alternative. For instance, replace regular feta with vegan feta, and substitute cheddar with a dairy-free version. The recipe will still come together beautifully with these adjustments. Using Gluten-Free Flour Alternatives This recipe adapts well to either gluten-free or wheat-based flours. If using wheat self-raising flour, simply increase the quantity to one full cup instead of the amount specified for gluten-free self-raising flour. Pastryless Spanakopita How To Make this PastryLess Spanakopita The easiest Spanakopita you will ever make! It's a One-Bowl Recipe! Chop up the spinach, green onions, and herbs Whisk the eggs in a large and deep bowl Add all the ingredients to the bowl with the whisked eggs Give it a good mix (using a glove, I like to use my hand to combine well) Line a tray with baking paper and pour in the mixture Bake for approximately 50 minutes Allow cooling in the tray Slice and serve. Pastryless Spanakopita What can you Serve with this Pastyless Spanakopita It can be served on its own as an appetiser, light lunch, or even brunch option. As a dinner option, it can be served alongside any meal. Here are some ideas: Lemon and Garlic Butter Fish Basil and Zucchini Pesto Pasta Juicy Beef Kafta Chicken and Halloumi Tray Bake Tender Roasted Lamb in a Pocket One-Pan Lamb Cutlets Caribbean Spice Chicken Wings Pastryless Spanakopita Pastryless Spanakopita (gluten-free) No-Pastry Spinach and Feta Pie Bakeware 30cm x 20cm 15-18 pieces Prep 15 minutes Cook 50 minutes INGREDIENTS 350g silverbeet spinach leaves, washed, dried & finely chopped 250g feta, crumbled (dairy-free option*) 250g tasty cheddar cheese, grated (dairy-free option*) - add extra for more cheesiness 250ml (1 cup) milk of choice 130g (1 cup) plain flour, gluten-free 90g (¾ cup) self-raising flour, gluten-free 2 cups of fresh mint, parsley, and dill, combined 8 large eggs, whisked 6 green onions, sliced 3 tablespoons extra virgin olive oil 2 teaspoons sea salt 1 teaspoon freshly ground pepper INSTRUCTIONS 1. Prepare the Ingredients In a large bowl, combine the chopped spinach, crumbled feta, grated cheddar cheese (reserve a large handful for later), milk, gluten-free flours, fresh herbs, whisked eggs, green onions, olive oil, salt, and pepper. Mix thoroughly to ensure the cheese and herbs are evenly distributed among the spinach. 2. Preheat the Oven and Prepare the Bakeware Preheat the oven to 180°C fan-forced / 200°C conventional (400°F). Line a 30cm x 20cm baking dish with baking paper, or, if using a non-stick tray, brush it generously with olive oil. 3. Assemble the Pie Pour the spinach and feta mixture into the prepared baking dish and flatten it evenly with the back of a spoon. Sprinkle the reserved cheddar cheese evenly over the top - add more if needed. 4. Bake Bake for 50-55 minutes , rotating the dish halfway through to ensure even cooking. The top should be golden, and the filling should be set. 5. Cool and Serve Let the pie cool in the baking dish for a minimum of 30 minutes . If needed, transfer it to a wire rack to cool further. Slice into squares and serve. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok    YouTube Pastryless Spanakopita Recipe and Photography Margaret Pahos for @CreateCookShare Recipe revised from 2021

This succulent Roasted Boneless Leg of Lamb needs only 10 minutes of prep time and is a fool-proof easy recipe. Seasoned with Mediterranean herbs and spices, it tastes delicious and is a crowd pleaser! What is Boneless Leg of Lamb? Boneless Leg of Lamb is the same as a leg of lamb you buy from your butcher but the bone is removed and then tied or nettled. The netting holds the deboned meat together and helps it keep its form. In this recipe, however, we remove the netting in order to season the inner and underside of the lamb leg for maximum flavour. Simply cut through the netting with kitchen scissors and remove. Watch How to Make It How Do You Make Roasted Boneless Leg of Lamb When you purchase a boneless leg of lamb, it usually comes netted which keeps the meat together and allows it to hold its form. You will need to use a pair of kitchen scissors to remove the netting in order to season the lamb both inside, on the underside, and on top. This allows for a full flavoured and aromatic tasting roast. Form a cross with foil and baking paper and place the lamb in the center , underside facing up. Combine the seasoning ingredients and season the underside first, then turn over, tucking in any bits, and then season over the top. Fold the baking paper and foil, enclosing the meat tightly and creating a parcel . Place in a baking tray. Place lamb in a pre-heated oven and cook until tender. Once cooked garnish with lemon rind, parsley, olive oil, and lemon juice . Helpful Tips Cooking Leg of Lamb Often we hear that lamb needs to be served pink but this is not that kind of recipe. Lamb leg can either be roasted until it is pink or cooked the Greek way, which is until it is falling apart and tender. The technique used here is called "kleftiko", which is when the meat is wrapped up like a parcel and not opened until it has cooked for many hours. It is a rustic, traditional, and slow way to cook but well worth it. Best of all, other than the 10 minutes needed to prep, there is no further cooking required! The best cut of lamb to use is the leg as it is not as fatty as the shoulder. The shoulder, even though can be more tender, it needs to be cooked for even longer. Serving Leg of Lamb As a leg of lamb is a less fatty cut, it benefits to serve it in its own juices to keep it from drying, and (as recommended in the recipe) with a drizzle of extra virgin olive oil and a good squeeze of lemon. The acidity of the lemon contrasts with any fatty taste and helps break down the collagen, giving the meat a balanced flavour. What do I do with leftovers? You can store any leftovers in a glass container in the refrigerator for up to 5 days and simply reheat them in the microwave. Sliced pieces of lamb are also a great sandwich or wrap filler with some leafy greens and cheese. Similarly, any leftovers can be added as a pizza topper ingredient, in a pasta salad, or as part of a Buddha bowl. What to serve alongside a Leg of Lamb Greek Salad https://www.createcookshare.com/single-post/greek-salad Potato and Tomato Bake https://www.createcookshare.com/single-post/potato-and-tomato-mediterranean-bake Basil and Zucchini Pesto Pasta https://www.createcookshare.com/single-post/basil-and-zucchini-pesto-pasta Fasolakia Green Bean Stew https://www.createcookshare.com/single-post/fasolakia-green-flat-bean-stew Jewelled Rice with Pomegranate https://www.createcookshare.com/single-post/jewelled-rice-with-pomegranate Rice Stuffed Vegetables https://www.createcookshare.com/single-post/2018/04/21/rice-stuffed-vegetables-yemista And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Cooking, Margaret x Roasted Boneless Leg of Lamb Serves 4-6 Prep 10 minutes Cook 3 hours INGREDIENTS 1.4 kg lamb leg, boneless 2 teaspoons sea salt flakes 2 teaspoons Greek dried oregano 1 teaspoon garlic granules or ground 1 teaspoon onion powder 2 teaspoons paprika ½ teaspoon pepper 2 tablespoons extra virgin olive oil Zest of 2 lemons + juiced ½ cup finely chopped parsley METHOD 1. Preheat the oven to 180C fan forced. Arrange a baking tray large enough to fit the lamb. 2. Lay 2 x 60cm pieces of foil and 2 x 60cm pieces of baking paper on the bench. One widthways and the other lengthways to form a cross. Place the lamb in the center. 3. In a bowl combine the seasoning ingredients - sea salt, oregano, garlic, onion, paprika, and pepper. 4. Season the meat on all sides and massage it into the lamb. In addition, sprinkle the lemon zest of one of the lemons over all sides as well. 5. Fold first the baking paper over the lamb leg and then fold the foil to completely enclose the meat. It should look like a parcel. Place into the baking tray and roast for 3 hours (increase timing if piece weighs more- approximately 30 minutes more per 500g) 6. Once the lamb is cooked, carefully open the foil and baking paper. Remove the foil and baking paper or lift and transfer the lamb onto a serving platter. Sprinkle with the parsley and the remaining lemon zest. Slice into 1cm thick pieces. 7. Squeeze the juice of a whole lemon over the slices, along with the olive oil and about half a cup of its own juices from the baking tray. Serve immediately. Have you tried this recipe? Share it with me at @createcookshare on Facebook, Instagram, Pinterest or TikTok!

Cooking Lamb Kleftiko-Style is the only way I cook a lamb leg (or shoulder). In fact, I posted my pull-apart Greek Lamb Roast many years ago and it is still in my top most searched recipes. The lamb is so juicy, tender and flavourful that many have said to me they can’t believe they never thought to cook a whole leg of lamb using this technique. What is Klefiko? Kleftiko is derived from the word “steal” which is where the English word Kleptomaniac comes from. So, it roughly translates to Stolen Meat. This is because the Outlaws or Bandits would steal a lamb or goat and take it up to the mountains where they hid and slow cooked it in the ground. Cooking this way prevented any flames and smoke in case it would reveal their location. Because the lamb takes a little while to cook, the aroma, taste and texture is mouth-watering. It truly will have you going back for seconds. In saying how long it takes to cook, keep in mind it only takes 10 minutes to prepare. Put on the alarm to remind yourself to turn off the oven and in the mean time, you can forget all about it. Doesn’t get any simpler than that! I have created this video to show you how simple this is to prepare. I have also cooked this with potatoes which I peel, marinate with olive oil, lemon, oregano and sea salt and add to the oven for an hour prior to the lamb finishing off. This way the lamb and potatoes finish cooking at the same time. Watch How to Make It This lamb is wonderful to serve with a Greek Salad and Tzatziki Dip. I have my recipe for it here: https://www.createcookshare.com/single-post/greek-tzatziki And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Creating, Margaret Lamb Leg Roast, Klefiko Serves 6 Prep 10 Cook 4 hours Lamb Leg: 2kg lamb leg 3 cloves garlic, minced (or 1.5 tsp garlic granules) 2 rosemary springs, leaves removed, chopped 1 tablespoon dried Greek oregano 2 teaspoons sea salt 1.5 teaspoons paprika powder ½ teaspoon black pepper Juice of 1 lemon Dressing: 1 tablespoon extra-virgin olive oil Juice of 1 lemon 1/2 teaspoon Greek oregano Instructions: 1. Preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F . Arrange a baking tray large enough to fit the lamb. 2. Lay a long piece of foil and a long piece of baking paper on the bench. One widthway and the other lengthways to form a cross. You will be placing the lamb in the center and wrapping it with baking paper and foil. 3. In a bowl combine the garlic, rosemary, oregano, lemon juice, salt, and pepper and form a ‘paste/ rub’. Use this to rub and massage all over the lamb. Transfer to the baking paper and fold the baking paper and foil over to completely enclose the lamb. Place into the baking tray and roast for 4 hours (Adjust time according to the weight of the lamb leg). 4. In the meantime, prepare any side dishes such as Greek salad, baked vegetables, and tzatziki dip. 5. Once the lamb is cooked, carefully open the foil and baking paper and place back into the oven for 10 minutes to golden. 6. Whisk the dressing in a small bowl and pour it all over the lamb (and if you have baked potatoes, pour it over the potatoes too). Serve immediately.

Bougatsa-Inspired Custard Bread Bake is a gluten-free take on a traditional Greek Bougatsa - just without the pastry! It can be described as a Creamy Vanilla & Cinnamon Bread Pudding. While the flaky layers may be missing, this custard bread bake delivers all the rich, creamy textures and warm, spiced flavours of the traditional dessert. Infused with cinnamon and vanilla, the soft, pillowy bread soaks up the luscious custard, creating a melt-in-your-mouth dessert that’s effortlessly simple to make. Gluten-free and made with just a handful of ingredients, it’s a comforting, easy-to-bring-together dish that tastes so similar to the classic Bougatsa. Let's start cooking! Bougatsa-Inspired Custard Bread Bake Story Behind the Recipe Last week, at my mother’s, she served warm Greek Bougatsa to her guests, filling the house with the delicious aromas of cinnamon and vanilla. Creamy, comforting, and irresistibly tasty, it was a dessert my daughter had never been able to enjoy due to coeliac disease - I had to change that! Instead of using pastry, I reimagined Bougatsa in a way that was both effortless and gluten-free while still capturing the same luscious custard, warm cinnamon, and fragrant vanilla of the original. The result? A golden, pillowy Greek Bougatsa Custard Bread Bake—soft, rich, and just as comforting as tradition intended. Every spoonful melts in your mouth, carrying the nostalgic warmth of a freshly baked Bougatsa straight from the oven. I hope you enjoy it as much as she did! Bougatsa, but DIFFERENT! This is not a traditional Bougatsa in any way  - it’s a completely new take on the classic. The purpose of this recipe is to capture the rich, creamy custard and warm cinnamon-vanilla flavours of Bougatsa while making it gluten-free, simple to prepare, and accessible to everyone. Instead of filo pastry, this version uses soft, pillowy bread to soak up the custard, creating a comforting, golden-baked dessert that’s easy to make at home. Watch How to Make It Bougatsa-Inspired Custard Bread Bake (gluten-free) (Creamy Vanilla & Cinnamon Bread Pudding)   Prep: 10 minutes Cook: 25+ minutes   INGREDIENTS   8 slices @abbottsbakery Gluten-Free Rustic White, cubed 600ml milk (or dairy-free alternative) 4 large eggs ¼ cup caster sugar 2 tablespoons brown sugar 2 teaspoons vanilla extract 1 ½ teaspoons ground cinnamon 1 heaped tablespoon of butter, for greasing (about 30g) 2 tablespoons icing sugar, for dusting 2 teaspoons ground cinnamon, for dusting   INSTRUCTIONS   1.      Preheat Oven & Grease Baking Dish:  Preheat your oven to 180°C (350°F) and grease a baking dish with butter or olive oil. Dish approximately 25cm x 20cm.   2.     Prepare the Custard: In a large and deep mixing bowl, whisk the eggs, then add the caster sugar, vanilla, cinnamon, and milk. Whisk until well combined. Set aside.   3.     Cube the Bread:  Stack four slices of bread evenly, then cut them into nine equal squares by slicing twice vertically and twice horizontally to create a grid pattern. Add the bread cubes to the custard mixture, fully submerging them. Let them soak for a few seconds and gently press down to ensure they absorb the liquid evenly.   4.      Assemble & Bake:  Pour the bread and custard mixture into a greased baking dish, then evenly sprinkle the brown sugar over the top, allowing it to settle among the soft bread pieces. Transfer to the oven and bake for 25 minutes, or until golden and set.   5.      Finish & Serve:  Remove from the oven and let it rest for 5 minutes. If desired, drizzle a little extra melted butter over the top, then generously sift icing sugar and cinnamon over the surface. The extra dusting enhances the classic bougatsa flavour, so don't be shy with it! Serve warm or chilled. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube   Bougatsa-Inspired Custard Bread Bake

Greek Green Beans with Garlic Potato Dip (Fasolakia me Skordalia) – A delicious Mediterranean classic! Tender snake beans tossed in a zesty lemon-honey dressing pair perfectly with rich, garlicky skordalia for a bold, flavorful combo. This dish is perfect for Lent, vegetarians, or anyone craving a wholesome side. Serve with gluten-free bread to soak up every bite and enjoy the ultimate Greek experience. Let’s get cooking! Green Beans with Garlic Potato Dip (Fasolakia me Skordalia) Story Behind the Recipe This recipe was a staple in our home, especially during the Lenten period leading up to Easter. My mother would cook tender green or snake beans from our garden and pair them with her rich, garlicky skordalia for a wholesome lunch. Served with bread or pita, a crisp lettuce salad and tangy pickled vegetables often accompanied it. Simple, nourishing, and full of Mediterranean flavor, this dish brings back memories of family meals shared around the table. Watch How to Make It IMPORTANT TO READ - detailed video I originally created the Snake Beans with Lemon Honey Dressing and Skordalia (Greek Garlic Potato Dip) as two separate recipes but later decided to combine them into one for a more a complete dish which is the way my mother served it. For the individual recipes and detailed video, click below 👇🏼 Snake Beans with Lemon Honey Dressing (click here for detailed video) Skordalia: Greek Garlic Potato Dip (click here for detailed video) Green Beans with Garlic Potato Dip (Fasolakia me Skordalia) Snake Beans with Lemon Honey Dressing Watch the video HERE Serves:  6 (as side dish) Prep Time:  5 minutes Cook Time:  15 minutes INGREDIENTS 300g-400g snake beans, trimmed ¼ cup walnuts, crushed 2 tablespoons extra virgin olive oil 3 tablespoons fresh lemon juice 1 tablespoon honey 1 teaspoon Dijon mustard Sea salt, to taste Freshly ground black pepper, to taste   INSTRUCTIONS   1.   Boil the Snake Beans: Bring a large pot of salted water to a boil. Add the snake beans and cook for 6-7 minutes, or until tender yet still vibrant in colour. Immediately drain the beans and transfer them to a bowl of ice water to halt the cooking process. Once cooled, drain thoroughly.   2.   Prepare the Dressing: In a small jar, or deep bowl, add the olive oil, lemon juice, honey and Dijon mustard. Shake well or whisk until emulsified, creamy and golden.   3.   Season & Serve: Place the cooked beans on a serving dish. Season with a generous amount of sea salt and pepper and drizzle over the lemon honey dressing. Sprinkle the crushed walnuts over the top and gently toss. Green Beans with Garlic Potato Dip (Fasolakia me Skordalia) Greek Garlic Potato Dip (Skordalia) Watch the video HERE   Prep Time:  10 minutes Boiling Time:  15+ minutes Note: This recipe makes a generous batch , perfect for sharing and storing leftovers! If you need a smaller portion, simply halve the ingredients for a more manageable serving.   INGREDIENTS 800g white potatoes, peeled 4 fresh garlic cloves, chopped ½ cup (125ml) freshly squeezed lemon juice ½ cup (125ml) olive oil 1 ½ teaspoons sea salt ½ teaspoon white pepper 2 tablespoons cold water   To Garnish: Extra virgin olive oil Parsley, finely chopped Paprika   To Serve: Pita bread, gluten-free    INSTRUCTIONS 1.   Boil the Potatoes: Place the peeled potatoes in a pot of boiling, salted water (add at least a teaspoon of salt). Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain well and allow to completely cool (Cooling prevents overworked starches, keeping skordalia creamy, not gummy or gluey).   2.   Blend the Ingredients: Transfer the potatoes to a food processor. Add the garlic, olive oil, lemon juice, sea salt, and black pepper. Pulse to combine until smooth. If needed, add a few tablespoons of cold water to loosen the consistency.   3.   Adjust & Garnish : Taste and adjust seasoning as needed. Serve in a bowl, drizzled with extra virgin olive oil and garnished with paprika and parsley.   4.   Serve & Enjoy: Serve at room temperature with pita, as part of a Greek mezze platter or as my mum served it, alongside snake beans. Find the recipe HERE. Storing Leftovers -  Skordalia can be stored in an airtight container in the fridge for up to 3-4 days. The flavours will continue to develop, making it even more delicious! Before serving, give it a quick stir and, if needed, adjust the consistency with a splash of water or lemon juice. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube   Green Beans with Garlic Potato Dip (Fasolakia me Skordalia) Margaret Pahos @CreateCookShare