Spanakopita is a delicious savoury Greek pie filled with spinach, fresh herbs and cheese and enclosed in a crispy, flaky pastry. Traditionally, a homemade filo pastry is used, along with fresh spinach and loads of Greek feta to create the most mouthwatering golden baked pie. This gluten-free version is made so perfectly that you won't be able to tell it's gluten-free. Let's start cooking! Spanakopita with Gluten Free Puff Pastry Spanakopita with Gluten Free Pastry Baking Dish 30cm x 20cm Prep 15 minutes Bake 1 hour INGREDIENTS 300g silverbeet spinach, washed, finely chopped, stalks removed 8 green onions finely chopped 1 cup parsley finely chopped 1 cup dill and mint combined finely chopped 200g feta crumbled 1 cup grated tasty cheese 2 extra large eggs whisked 1 tbsp olive oil  1 tsp dried oregano a good amount of freshly ground pepper sea salt PASTRY Gluten Free Pastry Sheets Olive oil INSTRUCTIONS Combine the ingredients:  Combine all ingredients using your hand and lightly squeeze the spinach, allowing the feta to blend and break down further. Set aside. Preheat the oven:  Preheat to 180 °C fan-forced, 200 °C conventional, or 400 °F. Prepare the tray and pastry:  Generously butter or oil the baking tray. Allow the pastry to defrost on the counter. Once ready, place each sheet between two pieces of baking paper and lightly roll to the desired thickness. Do not  press too hard. (Optional: skip rolling if the pastry is already at the desired thickness.) Assemble the base layer:  Place the pastry sheets into the prepared tray, allowing them to curve up the sides by 7–8 cm. Overlap the edges of each sheet to connect them, and, using a soft brush lightly moistened with water, gently press along the seams to secure the layers together. Ensure the sheets are firmly but gently joined so they hold their shape during baking. Add the filling:  Pour the spinach and feta mixture into the tray and spread evenly across the base. Prepare the top layer:  On a clean surface, overlap the remaining pastry sheets, brushing lightly with water so they adhere together, forming one large sheet big enough to cover the filling. Trim to fit the tray and place over the spinach mixture. Brush the edges with water and fold the excess pastry inward to enclose the filling completely. Pierce and brush the top:  Using a fork, pierce the top pastry several times to allow steam to escape during baking. Drizzle olive oil over the surface and brush evenly to ensure a golden, crisp finish. Bake the pie:  Place the spanakopita in the preheated oven and bake for 50 minutes to 1 hour. Rotate the tray halfway through cooking to ensure even browning. Cool and serve:  Gently shake the tray — the pie should slide out easily once baked. Allow to cool in the tray for 20 minutes before slicing and serving. SEE BELOW 👇 FOR BRAIDING INSTRUCTIONS Spanakopita with Gluten Free Puff Pastry Braiding Pattern for the Pastry (optional) Cut the strips:  Cut the flat pastry sheet into 12 long, thin strips. Arrange the strips:  Line up the strips side by side in groups of three. Firmly pinch the tops of each group together to secure them in place. Start the braid:  Lift the strip on the right and pass it over the center strip. The right strip now becomes the center strip, the original center moves to the right, and the left strip stays in place. Alternate the braid:  Take the strip on the left and pass it over the center strip. The left strip now becomes the center strip, and the previous center moves to the left. Continue braiding:  Repeat the process, alternating right over center and left over center, until you reach the end of the strips. Pinch the ends together to secure the braid. Finish and place on the pie:  Repeat with the remaining strips and position the braids along the edges of the spanakopita. Brush lightly with butter or olive oil before baking. Spanakopita with Gluten Free Puff Pastry

This Hidden Vegetable Pasta Soup (Soupa Me Asteraki) is rustic, warming, and indulgent yet super healthy and so good for you. It has a beautiful rich flavour and colour and a creamy texture due to the pureed vegetables and silky gluten-free pasta. And though you may think this soup is only for little ones, think again as time and time again I have my husband asking me to make this on repeat. Furthermore, with a busy working week, this soup is the perfect meal prep and lunch on the go in a thermos. Let's begin! Hidden Vegetable Pasta Soup, gluten-free Why Make this Hidden Vegetable Pasta Soup? Picky Eaters If you have picky eaters at home, then this soup is especially for you! Filled with the goodness of hidden vegetables, the little ones won't know they're hidden in there. Meal Prep It's the perfect gluten-free meal prep recipe as it will feed you four satisfying lunches. Take it to work in glass jars or liquid-tight containers and microwave it or heat it up at home and take it in a thermos to work or school. Cooking on a Budget As the ingredients are simple and common, this is a budget-friendly recipe. In fact, you probably have most of these items in your refrigerator and pantry already. One-Pot Recipe Who doesn't love a gluten-free one-pot recipe? It's easy to make and easy to clean up, while still providing the same nutritional value as a normal dinner that would take longer to cook. Watch How to Make It Helpful Tips Using an Immersion Blender or Food Processor If you do not own an immersion blender, then cut the vegetables into large pieces so that you can remove them with a soup ladle and blitz them in a food processor or Nutri Bullet . Make sure you add a few ladles of the stock as well to assist with the pureeing . Using Gluten-Free Pasta As gluten-free pasta tends to stick together, make sure you stir the pasta for a few minutes to prevent this when initially adding it to the vegetable broth. My Soup is too thick! If the soup ends up being too thick, simply add more boiling water. Do not add cold or tap water. If the soup is too watery, once cooked, remove it from heat, cover it with a lid, and allow sitting for 10 minutes. The pasta plumps up and thickens the soup. Make it Dairy-Free and Vegan This soup is naturally dairy-free and vegan unless you add parmesan cheese. Hidden Vegetable Pasta Soup, gluten-free Storing and Meal Prep I always make a double batch of this gluten-free Hidden Vegetable Pasta Soup as we love leftovers and it makes a great meal prep option. Add any leftovers to an air-tight container and keep it all week, OR Place lunch-size servings into liquid-tight containers or glass jars and heat in the microwave. Other Soup Recipes Minestrone Soup with Butter Beans, gluten-free Chicken and Rice Healing Soup , gluten-free Hearty Lentil Soup , gluten-free Noodle Soup with Coconut, Ginger, and Turmeric, gluten-free All other Soup Recipes Hidden Vegetable Pasta Soup, gluten-free Hidden Vegetable Pasta Soup (Soupa Me Asteraki) Serves 4 Prep 10 minutes Cook 30 minutes INGREDIENTS 250g (2 cups) small or short pasta, gluten-free (stelline, orzo, elbows) 8 cups of water (may vary depending on the pasta and absorption) ¼ cup extra virgin olive oil 2 tablespoons tomato paste 1 large brown onion, chopped 1 large carrot, chopped 2 celery sticks, strings peeled and chopped 1 red capsicum, chopped 4 garlic cloves 2 tablespoons sea salt 1 teaspoon pepper Handful of fresh parsley (optional) Finely grated parmesan cheese (dairy-free option) INSTRUCTIONS 1. Fill a pot with water and whilst that is coming to a boil, chop up the onion, carrot, celery, and capsicum. Once boiling, add the vegetables to the pot, including the garlic, and season with sea salt. Cover to cook and simmer for 15-20 minutes or until the vegetables have softened. 2. Using an immersion blender, puree the vegetables in the pot, which creates the ‘hidden veggies’ in the soup and add in the pasta, the tomato paste, and the extra virgin olive oil. Cook for a further 10 minutes or until the pasta has cooked and the soup has thickened. If the soup is too thick, add more boiling water to reach desired thickness. 3. Serve in bowls and garnish with fresh parsley, a drizzle of extra virgin olive oil, freshly cracked pepper, and finely grated parmesan cheese. Stir through and enjoy! MEAL PREP MEAL Allow to cool and divide between 4-5 microwave-safe containers or glass jars. Optional to top with parmesan cheese. Store in refrigerator for up to a week. To heat, microwave for 3 minutes. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Hidden Vegetable Pasta Soup, gluten-free Recipe and Photography Margaret Pahos for @CreateCookShare

This Greek-style beef roast is a one-pot wonder. Chuck roast slow-cooked in a tomato ( kokkinisto ) sauce with potatoes, shallots, and Mediterranean herbs until everything is melt-in-your-mouth tender. Unlike the classic roast served with gravy and mash, this version is cooked slowly in a red sauce, making it hearty and rustic. Slow Cooked Greek Chuck Roast with Potatoes and Shallots Mum’s Beef Chuck Roast – Greek Style There’s something about a slow-cooked beef roast that feels like home. In my family, this dish was a staple – mum’s beef roast, Greek style. She would always prepare it the traditional way, tucked into the oven for hours, simmering in a rich tomato sauce known as kokkinisto . The whole house would fill with the irresistible aroma of sweet tomatoes, herbs, and beef slowly melting into tender perfection. Unlike the roasts you might know served with gravy and mash, this Greek version is all about the red sauce. The beef is cooked until it falls apart, then paired with golden potatoes and sweet shallots that have soaked up every drop of flavour. It’s rustic, hearty, and incredibly comforting – the kind of dish that makes you linger around the table just a little longer. This recipe takes time, yes, but it’s mostly hands-off. Once the meat is in the oven, the magic happens on its own. By the time it’s ready, you’ll have tender beef, vegetables infused with Mediterranean flavours, and a sauce so good you’ll want to mop it up with bread or spoon it over pasta. It’s one of those meals that connects you straight back to tradition, to family, and to the comfort of mum’s kitchen. A true Sunday lunch, Greek style. Watch How to Make It Slow Cooked Greek Chuck Roast with Potatoes and Shallots Helpful Tips For the Perfect Greek Slow Cooked Chuck Roast with Potatoes and Shallots: Choose a well-marbled cut:  Chuck roast is my mum's choice here. The marbling (fine streaks of fat) keeps the meat juicy and tender during long cooking. Avoid lean cuts, which can dry out. Long roasting is key:  The longer and slower you cook, the more fall-apart tender the beef becomes. Don’t rush it – the last hour is when the magic happens. Cover securely:  Even if your dish has a lid, add a layer of baking paper and foil. The more tightly sealed it is, the better it traps steam and ensures the beef stays moist. Aromatics make a difference:  Fresh thyme, oregano, and bay leaves infuse the sauce with layers of flavour. For extra depth, optional to rub the beef with herbs and seasoning a few hours before roasting. Use good tomatoes:  Quality crushed tomatoes are key for a rich, balanced sauce. Serve it right:  Pair with rustic bread or pasta to soak up every drop of sauce, and finish with a crumble of Greek feta for the perfect touch. Slow Cooked Greek Chuck Roast with Potatoes and Shallots Meal Prep Tips for Greek Slow Cooked Chuck Roast Cook once, eat twice (or more):  This recipe makes enough for about 6 servings. Enjoy it fresh for dinner, then portion the rest into airtight containers for easy meals throughout the week. Storage:  Refrigerate for up to 5 days or freeze portions for up to 3 months. Always allow it to cool before storing, and make sure it’s sealed well to keep the sauce rich and flavourful. Reheating:  Warm gently on the stovetop or in the microwave. The beef becomes even more tender after resting overnight. Versatile serving options: Serve with rice, pasta, or crusty bread for a different base each time. Shred the beef and stuff it into wraps, pita bread, or sandwiches with feta for an easy lunch. Batch cooking:  You can easily double the recipe and freeze half, saving yourself a ready-made family dinner for busy nights. Other Beef Recipes you'll LOVE Greek Meatballs in a Tomato Sauce (Soutzoukakia) Biftekia (Greek Meat Patties) One Pan Roast Beef with Vegetables Beef Noodle Salad Bowl More Beef Recipes Slow Cooked Greek Chuck Roast with Potatoes and Shallots Slow Cooked Greek Chuck Roast with Potatoes and Shallots   Prep: 15 mins  Cook: 4 hrs 30 mins Serves: 6   Ingredients Chuck Beef Roast 1.4 - 1.5 kg chuck beef roast (choose well-marbled with visible fat for best flavour and tenderness) 1 ½ teaspoons sea salt 1 teaspoon freshly cracked pepper 1 tablespoon olive oil 1 ½ cups beef or vegetable broth   Vegetables: 1 x 400 g can crushed tomatoes 1kg baby potatoes, quartered (or halved if quite small) 12+ small red shallots, peeled 8 sprigs fresh thyme 1 tablespoon dried oregano 3 bay leaves 2 teaspoons sea salt ½ teaspoon freshly cracked pepper   To Serve: Extra-virgin olive oil, to drizzle Fresh parsley, to garnish Greek feta, to serve Rustic Bread (gluten free) - optional Or Pasta (gluten free) - optional   Instructions 1.   Preheat the oven: Preheat your oven to 180°C fan forced. 2.   Season and begin roasting: Place the chuck roast in a deep roasting tray or baking dish and season all sides with salt and pepper. Drizzle with olive oil and pour in the beef broth around the meat. Cover with baking paper and then foil (or baking paper and a lid) and roast for 3 hours. Even if your dish has a lid, add a layer of baking paper and foil on top. The more tightly sealed it is, the better it traps steam and ensures the beef stays moist. 3.   Add potatoes and tomato: Remove the tray from the oven. Add potatoes, shallots, crushed tomatoes, thyme sprigs, bay leaves and oregano. Season lightly again with salt and pepper. Gently stir the vegetables into the tomato mixture, keeping the beef in the centre. Cover and return to the oven for a further 1½ hours (if needed, add more beef broth). 4.   Shred and finish roasting: Uncover the dish and use two forks to shred the beef into large, tender pieces gently. Toss the meat and vegetables through the juices. Optional to caramelise the top by return the baking dish to the oven, uncovered, for a final 15 minutes. 5.   Garnish and serve: Remove from the oven, drizzle with extra-virgin olive oil, and scatter with fresh parsley. Serve straight from the tray with thick slices of creamy feta on the side or, just the way my father loves it, with a hunk of rustic bread to soak up all those delicious juices. Have you tried this recipe? Kindly leave a review below or share it with me at  @createcookshare on social media   Instagram    Pinterest    Facebook    TikTok   YouTube Slow Cooked Greek Chuck Roast with Potatoes and Shallots Margaret Pahos @CreateCookShare

Cook with me my mum's Greek Pork Frikassee, a dish that embodies the essence of Mediterranean cuisine. This Greek Pork Fricassee with Endive in Creamy Lemon Sauce can be made with pork, or chicken, cooked with an abundance of endive and celery and then swirled in a creamy egg-lemon creamy sauce ( avgolemono ), which perfectly balances savoury and citrus notes. With one bite, you'll understand why this dish is a beloved staple in Greek kitchens. Let's get cooking! Greek Pork Fricassee with Endive in Creamy Lemon Sauce Greek Pork Fricassee with Endive in Creamy Lemon Sauce is a dish that brings the warmth and tradition of Greek cuisine straight to your kitchen. Rooted in Greek culinary heritage, this dish is a comforting blend of tender pork, hearty vegetables, and a tangy, creamy sauce that’s perfect for family meals or special occasions. It’s a recipe that’s been passed down through generations, capturing the essence of home-cooked Greek food. Greek Pork Fricassee with Endive in Creamy Lemon Sauce Greek Pork Fricassee with Endive in Creamy Lemon Sauce Greek Pork Fricasseé with Endive in Creamy Lemon Sauce Serves:  4–5 Prep:  15 minutes Cook:  1 hour   Ingredients Fricassee: 3 tbsp extra virgin olive oil 800g-900g pork scotch fillet or pork belly (or a combination of both) 4 large celery sticks 1 large bunch of endive (or 2 small bunches) 2 medium potatoes, peeled and quartered 1 large brown onion, grated ½ cup fresh dill, finely chopped Sea salt and white pepper, a generous amount Avgolemono Sauce: 1 egg 1½ tsp gluten-free corn flour ½ cup freshly squeezed lemon juice 1 cup cooking liquid from the pork Instructions 1. Prepare the ingredients Trim the bases of the endive, discard any spoiled shoots, wash, and cut in half. Remove strings from celery and slice into 3 cm lengths. Dice the onion, chop the dill, and cut the potatoes (soak in water to prevent browning). 2. Fry the pork Heat olive oil in a deep, wide-based pot over medium heat. Season the pork with sea salt and pepper, then brown all sides. Remove the pork from the pot and set aside. 3. Sauté the aromatics In the same pot, add onions, dill, endive, and celery. Season with sea salt and pepper. Sauté over medium heat for 6–7 minutes, stirring frequently. Boil a kettle of water in the meantime. 4. Add water and simmer Return the pork to the pot. Pour in boiling water to cover the celery and meat. Cover, reduce heat, and simmer for 10 minutes. 5. Add potatoes Push potatoes under the pork so they cook in the liquid. Cover and cook for another 30 minutes. Add more boiling water if necessary. Once cooked, scoop out 1 cup of the cooking liquid for the avgolemono sauce. While you prepare the sauce, leave the pork to continue simmering gently, uncovered. 6. Prepare the avgolemono sauce Scoop out 1 cup of the cooking liquid and let it cool for 2–3 minutes. In a small bowl, whisk the egg with corn flour until smooth then gradually whisk in the lemon juice, then slowly add the warm cooking liquid while continuously whisking to prevent curdling. Turn off the heat  under the pork and vegetables, then gently pour the sauce back into the pot, stirring carefully to combine. Optional: you can either whisk the sauce or use a blender (nutra bullet) for a smoother, creamier texture. 7. Serve Serve immediately, season with freshly cracked pepper.   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 You Tube Greek Pork Fricassee with Endive in Creamy Lemon Sauce Margaret Pahos @CreateCookShare

If you haven’t tried adding Greek yoghurt to your pancake batter, you’ve been missing out! These Greek yoghurt pancakes are next-level good – a little tangy, super fluffy, and packed with protein to keep you full and energised. The best part? They’re made in minutes with the help of a blender. Just toss in the ingredients, blend until smooth, and you’re ready to cook. It doesn’t get much easier (or tastier) than this, and they’re the kind of breakfast you’d happily eat for dinner. Let's make these Greek yoghurt pancakes together! YUM! Greek Yoghurt Pancakes (gluten-free) What makes these pancakes extra special is the Greek yoghurt. Not only does it add that irresistible fluffiness, but it also boosts the protein, making them more satisfying than your average pancake. Paired with ripe bananas for natural sweetness and fresh blueberries for juicy bursts of flavour, this recipe is a wholesome yet indulgent treat. Watch How to Make It No blender? No problem. You can still make these pancakes by mashing the bananas really well with a fork, then whisking in the eggs, yoghurt, oil, syrup, and vanilla until smooth. A handheld blender is also a great alternative if you want to keep things extra quick and fuss-free. However you make them, the result will be soft, golden pancakes that taste every bit as good. Recipe Notes: If you don’t have gluten-free self-raising flour, simply use the same amount of gluten-free plain flour and add 1 teaspoon baking powder . Prefer to use regular flour? Swap the gluten-free self-raising flour for ½ cup plain (all-purpose) self-raising flour  or the same amount of plain (all-purpose) flour with 1 teaspoon baking powder . Greek Yoghurt Pancakes (gluten-free)   Greek Yoghurt Pancakes (gluten-free) Makes:  12 medium-sized pancakes Prep:  5 mins Cook:  20 mins   Ingredients 2 ripe bananas 2 eggs 2 tbsp maple syrup 1 tbsp olive oil ¾ cup Greek yoghurt 1 tsp vanilla bean paste 2 tbsp lemon zest ½ cup gluten-free self-raising flour 1 cup almond flour 1 punnet blueberries Butter or oil, for frying   To Serve : yoghurt, banana slices, blueberries, raw honey, crushed pistachios or walnuts   Instructions Add bananas, eggs, maple syrup, olive oil, yoghurt & vanilla to the KitchenAid Pure Power Blender. Blend until smooth. Add flours & zest. Blend briefly, then rest 2 mins to thicken. Heat a pan, add a little oil/butter. Pour ¼ cup batter per pancake. Top with 3–4 blueberries. Cover & cook 2 mins until bubbles form. Flip & cook another 2 mins until golden. Serve warm with toppings of choice.   Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok    YouTube Greek Yoghurt Pancakes (gluten-free) Recipe and Photography Margaret Pahos for @CreateCookShare

This Makaronopita (PastryLess Greek Pasta Bake) is Greece’s answer to mac and cheese — a rich, creamy Greek Pasta Bake made with feta, eggs, and cheese, baked until golden and irresistible. With just 15 minutes of prep, it’s the perfect easy weeknight meal that also makes delicious leftovers the next day. Traditionally wrapped in filo pastry, this gluten-free version skips the pastry and lets the pasta and cheese shine. It’s hearty, comforting, and full of Greek flavours — and whether you call it makaronopita or a Greek-style mac and cheese, it’s the kind of dish that disappears fast, so don’t forget to save yourself a slice! Let's start cooking! Makaronopita (PastryLess Greek Pasta Bake) Story Behind the Recipe My mum used to make this with layers of filo pastry — four sheets on top, two in the middle, and a buttery, golden base. It was my dad’s favourite dish, and he was actually the one who taught her how to make it before she made it her own. I’ve always wanted to recreate a gluten-free version, but it wasn’t until Mum and I put our heads together that we realised the secret was increasing the eggs and cheese to give it that same structure and hold without the pastry. And just like that, this gluten-free makaronopita was born — a dish that still makes its way to our family table, just the way Dad would’ve loved. Watch How to Make It Makaronopita (Gluten-Free Greek Pasta Bake with Feta) Helpful Tips for Making & Serving Gluten-Free Makaronopita Use Quality Gluten-Free Pasta:  Not all gluten-free pastas behave the same — some absorb too much liquid and turn mushy, others stay firm. Choose a reliable brand like Barilla, San Remo, or Rummo for best results. Traditional vs Gluten-Free:  Classic makaronopita is made with layers of filo pastry (four on top, two in the middle, and a base layer). This gluten-free version skips the pastry and instead relies on extra eggs and cheese to help the bake hold together. Serve Hot for Best Texture:  This dish is at its most luscious when served warm, straight from the oven. The creamy, cheesy centre and melted cheese create that comforting, satisfying bite. If served too cold, the texture firms up and can feel a little dry. Let It Cool Before Slicing:  After baking, rest the dish for at least 15 minutes. This allows the creamy, cheesy centre to set slightly and helps the slices hold together better. Reheating Leftovers – Microwave is Best:  Gluten-free pasta dries out quickly — just like rice. To keep leftovers soft and moist: Reheat in the microwave on high , and for slightly longer than usual to ensure the centre is fully heated. Avoid reheating in the oven  unless the dish is tightly wrapped in foil or baking paper, as oven heat can dry the pasta out even more. Avoid Stoneware Baking Dishes:  They often cook unevenly — the centre can remain underdone while the edges overcook and dry out. Use metal or ceramic dishes for a more even bake. Makaronopita (PastryLess Greek Pasta Bake) Other Pasta Recipes You'll Love Fresh Gluten Free Pasta Baked Feta Pasta with Spinach and Pine Nuts Ravioli Piccata with Pine Nuts Hidden Vegetable Pasta Soup Minestrone Soup with Butter Beans Makaronopita (PastryLess Greek Pasta Bake) Makaronopita (PastryLess Greek Pasta Bake)   Prep 15 minutes Cooks 1 hour Serves 6-8 25 x 35cm baking dish INGREDIENTS (halve quantities to serve 4) 800g gluten-free QUALITY pasta, penne 8 extra-large eggs 900mL of milk 2 teaspoons salt 1 teaspoon freshly cracked black pepper ½ teaspoon ground nutmeg 400g feta cheese, finely crumbled 350g tasty cheddar, grated (optional to use Kefalotyri) olive oil   INSTRUCTIONS 1. Boil the Pasta Cook the gluten-free pasta in a large pot of salted boiling water (at least ½ tablespoon salt). Drain and set aside. 2. Prepare the Egg Mixture While the pasta is cooking, whisk the eggs in a large mixing bowl. Add the milk, salt, pepper, and nutmeg, and whisk until smooth. Stir in the crumbled feta. 3. Assemble the Pie Grease the base and sides of a 25 x 35 cm baking dish with olive oil, making sure all edges and corners are well coated. Add half of the hot pasta to the dish. Sprinkle with half of the grated cheddar or Kefalotyri. Spoon over half of the egg and feta mixture. Use a fork to gently move the pasta around so the mixture settles throughout. Add the remaining pasta. Finish by sprinkling the remaining grated cheese on top. Spoon over the second half of the egg and feta mixture. 4. Bake Cover the top with a sheet of baking paper that’s been scrunched, dampened with water, and then flattened out. This helps retain moisture and keeps the top from drying out. Bake in a preheated oven at 180°C (fan-forced) for 50 minutes. Remove the baking paper and bake uncovered for a further  10 minutes. 5. Serve Allow to cool for at least 15 minutes before slicing. If serving hot, note that the pieces may not hold their shape perfectly, but that’s part of the rustic deliciousness. Once cooled, it scoops out more cleanly and holds together better. Optional to sprinkle chopped parlsey over the top as a garnish. Important Notes Baking Dish Type:  If using stoneware , be aware that it often cooks unevenly. The centre may take longer, while the outer edges can become dry. You may need to increase the baking time slightly. I do not recommend using stoneware. Pasta Texture Varies: Gluten-free pasta is wildly different across brands — and I cannot be held responsible if your pasta turns into a soft, mushy, stand-flat situation. Some brands stay firm, while others absorb too much liquid and collapse. This usually comes down to the rice, quinoa and/or corn ratios in the pasta. You 're baking pasta in what's essentially an egg and milk custard, so the integrity of the pasta matters. Please choose a quality pasta! I have tested Barilla, San Remo and Rummo – all work perfectly. Reheating Leftovers – Microwave is Best:  Gluten-free pasta dries out quickly — just like rice. To keep leftovers soft and moist: Reheat in the microwave on high, and for slightly longer than usual to ensure the centre is fully heated. Traditional Version Tip: Classic makaronopita often uses filo layers (base, middle, top). This gluten-free version relies on the cheese for structure — especially cheddar or Kefalotyri — so cooling before serving helps slices stay intact. Using traditional wheat pasta?  If you’re using traditional wheat pasta, you can reduce the amount of milk to about 700-750ml, as it tends to hold moisture better. Gluten-free pasta, on the other hand, absorbs more liquid and can dry out. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok    YouTube Makaronopita (PastryLess Greek Pasta Bake) Recipe and Photography Margaret Pahos for @CreateCookShare

Salmon with Gnocchi in a Creamy Tomato Sauce is ideal for those hectic evenings when you still want to put a delicious and healthy dinner on the table. This dish combines juicy salmon fillets and soft gnocchi, coated in a luxurious, creamy tomato sauce infused with parmesan cheese. It's simple to make, delicious, gluten-free and perfect for those seeking a fast dinner option or wanting to enhance their weekday meals. This recipe is sure to become a staple in your kitchen, allowing you to savor a gourmet meal at home in 30 minutes! 30-minute Salmon with Gnocchi in a Creamy Tomato Sauce, gluten-free Why you'll LOVE this Recipe Quick and Easy : With a total cooking time of just 30 minutes, it's perfect for busy weeknights when you want a delicious meal without spending hours in the kitchen. Nutritious Ingredients : Packed with healthy ingredients like salmon, asparagus, and herbs, this recipe not only tastes great but also provides essential nutrients, making it a wholesome choice for dinner. Versatile : This dish can be easily adapted to suit personal tastes or dietary preferences. You can swap the salmon for other proteins or add extra vegetables for more color and nutrition. Impressive Presentation : The vibrant colors of the dish make it visually appealing, making it a fantastic option for entertaining guests or special occasions. Comfort Food : Gnocchi and creamy sauces are classic comfort foods that provide a warm, satisfying feeling, making this recipe perfect for cozy dinners. Simple Techniques : The cooking methods used are straightforward and accessible, making it a great recipe for both novice and experienced cooks. Watch How to Make It 30-minute Salmon with Gnocchi in a Creamy Tomato Sauce, gluten-free Helpful Tips Ingredient Prep : Ensure all ingredients are prepped before you start cooking. This saves time and keeps the cooking process smooth. Buying and Cooking Salmon Perfectly : Fresh salmon should smell like the ocean and look plump with a lovely vibrant colour. For perfectly cooked salmon, aim for a crispy skin and tender, moist flesh. Gnocchi Cooking Tips : Gnocchi cooks quickly; watch it closely and remove it from the boiling water as soon as it floats to the surface for a perfect texture. Adjusting the Sauce : If the creamy sauce becomes too thick, don’t hesitate to add a splash of water to achieve your desired consistency. Experiment with Flavors : Feel free to experiment with the sauce by adding your favorite spices or vegetables, such as spinach or sun-dried tomatoes, to customize it to your taste. 30-minute Salmon with Gnocchi in a Creamy Tomato Sauce, gluten-free Other Recipes you'll LOVE Honey Mustard Salmon and Vegetable Bake Salmon and Mozzarella Potato Gem Cups Gnocchi and Salmon Bake Crispy Gnocchi Tray Bake 30-minute Salmon with Gnocchi in a Creamy Tomato Sauce, gluten-free Salmon with Gnocchi in a Creamy Tomato Sauce Serves: 4 Prep time: 10 minutes Cook time: 25 minutes INGREDIENTS For the Gnocchi: 500g dried gluten-free gnocchi (I used San Remo plain gf gnocchi) 1 tablespoon butter 1 x 400g can of crushed tomatoes ½ teaspoon paprika ½ teaspoon garlic powder 2 teaspoons Italian herb mix 2 tablespoons parmesan cheese 270ml fresh cream or coconut milk ½ cup parsley leaves Sea salt and pepper, to taste For the Salmon: 4 x 120g salmon fillets ½ teaspoon paprika ½ teaspoon garlic powder ½ teaspoon black pepper 1 teaspoon Italian herb mix 1 teaspoon sea salt 1 tablespoon olive oil For the Asparagus: 1 bunch asparagus (approx. 8 spears) 1 teaspoon extra virgin olive oil Sea salt and pepper, to taste For Garnish Options: Parmesan cheese Parsley or basil leaves Dried chili flakes INSTRUCTIONS Cook the Gnocchi: While the asparagus and salmon are cooking on one burner, bring a large pot of salted water to a boil on another. Once boiling, add the gnocchi and cook according to the package instructions. After cooking, drain the gnocchi and set aside. Prepare the Asparagus: Snap the woody ends off the asparagus spears with your hands or use a knife to trim them. Cut each spear into three pieces. Heat the extra virgin olive oil in a large, deep pan over high heat. Add the asparagus and sear for 2-3 minutes, tossing occasionally, until slightly charred and tender. Season with sea salt and pepper. Remove and set aside. Prepare the Salmon: Heat more olive oil in the same pan over medium-high heat. Once the oil is hot, place the salmon fillets skin-side down and sear for about 4 minutes per side, or until cooked to your liking. Season the salmon fillets directly in the pan with paprika, garlic powder, black pepper, Italian herb mix, and sea salt. Remove the salmon from the pan and set aside. Prepare the Creamy Tomato Sauce: Using the same pan that the salmon was cooked in, melt the butter. Add the crushed tomatoes and cook, stirring, for about 2 minutes to reduce slightly. Stir in the salt, pepper, paprika, garlic powder, and Italian herb mix. Pour in the coconut cream (or fresh cream) and bring the sauce to a gentle simmer. Add the parmesan cheese, stir allowing it to melt, and then add the cooked gnocchi and parsley leaves. Toss to coat the gnocchi. Assemble the Dish: Divide the creamy gnocchi between four plates. Top each serving with the asparagus spears, and a salmon fillet. Garnish with additional parmesan cheese, a sprinkle of chopped parsley or basil, and a pinch of dried chili flakes if desired. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    30-minute Salmon with Gnocchi in a Creamy Tomato Sauce, gluten-free Margaret Pahos @CreateCookShare

When Yiayia and Nonna combine forces, you get a rich, creamy, herb-packed Spinach and Feta Gnocchi that’s pure comfort in a bowl. With fresh cream, garlic, leafy baby spinach, and a generous crumble of Greek feta, it’s everything you love about Mediterranean home cooking in one easy weeknight meal. Using pantry-ready traditional gnocchi, this dish comes together in just 30 minutes — no fuss, no stress, just cheesy, herby goodness the whole family will love. Creamy Spinach and Feta Gnocchi, gluten-free Story Behind the Recipe I’ve always loved gnocchi — those soft, pillowy bites are just so satisfying. And being Greek, we tend to put our own twist on everything! One day I was craving pasta with a creamy spinach and feta sauce — inspired by the flavours of spanakopita — but I didn’t have any pasta on hand. What I did  have was a pack of shelf-stable gnocchi in the pantry, so I decided to give it a go… and the family absolutely loved it. Simple as that — a little Greek flair meets pantry convenience, and a new weeknight favourite was born. Watch How to Make It Other Gnocchi Recipes Lemon and Basil Gnocchi Gnocchi and Salmon Bake Crispy Gnocchi Tray Bake Salmon with Gnocchi in a Creamy Tomato Sauce Creamy Spinach and Feta Gnocchi, gluten-free Creamy Spinach and Feta Gnocchi, gluten-free Serves 3 Prep Time:  10 minutes Cook Time:  20 minutes   INGREDIENTS 1 x 500g shelf stable Gluten Free Traditional Gnocchi 2 tablespoons olive oil 4 garlic cloves, thinly sliced 1 small brown onion, finely chopped 300mL fresh cream 1 teaspoon dried oregano ¼ cup fresh parsley, finely chopped ¼ cup fresh dill, finely chopped Salt and freshly cracked black pepper, to taste ¼ cup grated Parmesan cheese 100g baby spinach leaves 2 tablespoons lemon zest 100 g Greek feta, crumbled   INSTRUCTIONS Cook the Gnocchi Bring a large pot of salted water to the boil. Add the gnocchi and cook according to the packet instructions — they’re ready once they float to the surface. Drain and set aside. Sauté the Garlic and Onion In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 2–3 minutes until soft and translucent, then add the garlic and sauté for a further minute until fragrant. Make the Cream Sauce Pour in the cream and bring to a gentle simmer. Stir in the oregano, parsley, dill, salt, and pepper. Add the Parmesan cheese and stir until fully melted and the sauce is creamy. Add Spinach and Gnocchi Add the cooked gnocchi and toss gently to coat in the sauce, then stir in the spinach leaves and cook until wilted, about 1–2 minutes. Finish with Feta and Lemon Turn off the heat. Add the lemon zest and crumbled feta. Gently fold through, then serve immediately.   Optional Step – Pan-Fry the Gnocchi First For extra texture and flavour, lightly pan-fry the cooked gnocchi in a little olive oil or butter until golden before adding to the cream sauce. This adds a crisp exterior and enhances the dish’s depth — not essential, but a delicious upgrade. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Creamy Spinach and Feta Gnocchi, gluten-free Margaret Pahos @CreateCookShare

This Greek Beef Stew with Pasta – known as Kreas Kokkinisto – is a hearty, slow-cooked dish made with tender chunks of beef simmered in a rich tomato sauce and finished with your favourite gluten-free pasta. It’s a nostalgic family favourite, straight from my mum’s kitchen, and one of the most comforting Greek recipes to make at home. Topped with grated halloumi or mizithra cheese, this dish is pure comfort in a bowl — simple, flavour-packed, and perfect for cosy nights. Greek Beef Stew with Pasta, gluten-free What is Kreas Kokkinisto The word KOKKINISTO means 'red stew'. The process of cooking any dish that is 'Kokkinisto' is to brown the meat first, in order to seal in the juices, and then, add the ingredients needed for the rich tomato sauce. Kokkinisto may be prepared with beef, lamb, veal, or chicken and can be served with pasta, rice, mashed potatoes, or thick-cut fried potato chips. Childhood Memory: As a child, my mother would often serve, the next day, leftover Kreas Kokkinisto with homemade thick-cut fried potato chips and we would use the chips to mop us the rich tasty sauce, as you would use bread. It is, to this day, one of my favourite meals. Watch How to Make It Greek Beef Stew with Pasta, gluten-free Helpful Tips Pasta Any gluten-free pasta works beautifully with this dish. My personal favourites are large spirals or tubular spaghetti, as they hold the sauce well.👉 Cook the pasta only once the beef has finished cooking — this allows the meat to rest and the sauce to settle. Cuts of Beef The best cuts for this slow-cooked stew are chuck steak or gravy beef. These cuts break down beautifully with time and develop deep, rich flavour. Searing the Beef Don’t skip this step! Searing the beef locks in its juices and creates a caramelised base. Make sure to scrape up all the brown bits at the bottom of the pot — that’s where a lot of the flavour lives. Keeping the Sauce from Drying Out To avoid the sauce reducing too far and drying out the meat, make sure the liquid always sits at least halfway up the beef while it’s simmering.🔁 Stir every 20 minutes  and top up with a little boiling water if needed to keep the consistency right and prevent burning. Thickening the Sauce To thicken the sauce naturally, remove the lid and bring it to a rapid boil for the final 5–7 minutes of cooking. This helps excess liquid evaporate and the sauce to reduce.Alternatively, add a cornflour slurry (1 teaspoon cornflour mixed with 1 tablespoon cold water) and simmer for another minute or two until thickened. Cheese! (or Dairy-Free Alternatives) Traditionally, this dish is served with grated mizithra, a salty Greek cheese similar to parmesan. You can also use grated halloumi, parmesan, or even crumbled feta. 🧀 For dairy-free, try nutritional yeast or a plant-based hard cheese alternative. What can I serve this Kreas Kokkinisto with? Gluten Free Pasta Stovetop Rice Baked Potatoes Greek Baked Vegetables Fried Potatoes Greek Beef Stew with Pasta, gluten-free Other Beef Dinner Ideas Roasted Boneless Leg of Lamb Greek Soutzoukakia (Meatballs) Biftekia (Greek Beef Patties) Slow Cooker Beef Stew Greek Beef Stew with Pasta, gluten-free Greek Beef Stew with Pasta, gluten-free (Kreas Kokkinisto) Prep Time: 10 minutes Cooking Time: 1 hour 15 minutes Serves: 4-6 INGREDIENTS 1.2 kg boneless beef 3cm cubed (gravy beef or chuck steak) 60ml (¼ cup) extra virgin olive oil 1 large onion, diced 4 large cloves of garlic, minced 2 heaped tablespoons of tomato paste ½ teaspoon ground pimento spice or allspice 1 cinnamon stick 2 -3 teaspoons sea salt flakes ½ teaspoon freshly ground pepper 1 to 1.2 litres boiling water Gluten-Free Pasta of choice INSTRUCTIONS 1. Brown the Beef Heat the olive oil in a large heavy-based pot over high heat. Once hot, add the beef and cook, stirring occasionally, until it browns and any released liquid has evaporated — about 8–10 minutes. 2. Sauté the Aromatics Add the diced onion and minced garlic to the pot. Cook for 2 minutes, stirring occasionally, until softened. Season with salt and pepper. 3. Add Tomato Paste Stir in the tomato paste, coating the beef. Sauté for 1 minute to bring out the flavour. 4. Simmer the Stew Add the ground pimento (or allspice), cinnamon stick, and enough boiling water to just cover the meat. Bring to a rapid boil for 1 minute. 5. Slow Cook Reduce heat to low, cover with a lid, and simmer gently for 50 minutes to 1 hour. Stir every 20 minutes to prevent sticking. 🔥  Tip 1:  If the sauce reduces too much whilst cooking, (about halfway down the beef), add more boiling water to keep the meat moist and prevent burning. 🔥  Tip 2: Once cooked, to thicken the sauce naturally, remove the lid and bring it to a rapid boil for the final 5–7 minutes of cooking. This helps excess liquid evaporate and the sauce to reduce. Alternatively, add a cornflour slurry (1 teaspoon cornflour mixed with 1 tablespoon cold water) and simmer for another minute or two until thickened. 6. Prepare the Pasta Once the beef is tender and the sauce is rich and thick, remove the pot from heat and keep it covered. Meanwhile, cook your gluten-free pasta according to packet instructions. Drain and divide among serving bowls. 7. Serve Ladle the beef and tomato sauce generously over the pasta. Finish with finely grated parmesan, halloumi, or traditional mizithra cheese. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Greek Beef Stew with Pasta, gluten-free Recipe and Photography Margaret Pahos for @CreateCookShare

Looking for a crispy, golden snack that’s light, gluten-free, and packed with flavour — but doesn’t require double cooking or fancy ingredients? These Rice Paper Spanakopita Spirals are my go-to when I want something comforting but easy. No need to wilt the spinach or pre-cook the onions — everything gets mixed in one bowl and wrapped into a little spiral of joy. The result? Crunchy on the outside, soft and cheesy on the inside, and honestly... kind of addictive. Whether you’re cooking for coeliacs or just after something different, this one’s worth a try. Rice Paper Spanakopita Think spanakopita... but with a twist. Instead of layers of buttery filo, we’re wrapping up all that cheesy, herby goodness in rice paper. A little unexpected? Maybe. But trust me — it works. If you're chasing big flavour without the calorie blowout, and love putting a lighter spin on the classics, this one’s calling your name. Now, I don’t know who originally came up with this idea — but whoever you are, thank you. It’s brilliant. That said... I must admit, I prefer my version. No wilting spinach, no pre-cooking onions — just throw it all in one bowl and wrap it up. Less fuss, less mess, and still completely delicious. Even Yiayia might raise an eyebrow — but I reckon she’d be impressed! Watch How to Make It Helpful Tips for Perfect Spirals Use a shiny work surface: A smooth, shiny surface (like a ceramic plate, marble board, or glass cutting board) helps prevent the egg-washed rice paper from sticking and tearing. Avoid wooden or rough chopping boards — they’ll grip the rice paper and make it harder to lift. Mash the filling well: Mix the spinach and feta filling thoroughly until the feta breaks down into a fine crumb and the baby spinach softens or slightly wilts in your hands. A well-mashed filling spreads more evenly and makes rolling easier. Let the log rest: Once you’ve rolled the rice paper log, let it sit for 2 minutes before shaping it into a spiral. This allows the rice paper to soften and become more pliable, which helps it hold its shape and stick together without tearing. Gently flatten the spiral: After forming the spiral and sprinkling with sesame seeds, lightly press it down with the palm of your hand. This helps it cook more evenly, hold its shape, and look better when served. Rotate in the air fryer: If using an air fryer, rotate the spirals halfway through cooking. This ensures they brown evenly and crisp up beautifully on all sides. Rice Paper Spanakopita Other Spanakopita Recipes PastyLess Spanakopita Spanakopita Cheese Melt Spinach and Feta Pinwheels Tzatziki Rice Paper Spanakopita Rice Paper Spanakopita - All the spanakopita flavour, none of the filo drama and gluten-free!   Prep 25 minutes Cook 15 minutes Makes 4   INGREDIENTS 120 g baby spinach, finely chopped 3 large spring onions, thinly sliced 1 teaspoon dried oregano 1 teaspoon dried thyme ½ cup parsley, finely chopped 180 g Greek feta, diced (the good Greek stuff) ¼ cup Parmesan cheese, grated Freshly cracked black pepper, to taste Sea salt, to taste 3 eggs ¼ cup water 1 tablespoon white sesame seeds   To Serve: Fresh lemon wedges (for that citrusy opa!  moment) Tzatziki (optional… but also, why wouldn’t you?)   INSTRUCTIONS 1.  Prepare your filling: In a large bowl, combine finely chopped spinach, spring onions, parsley, oregano, thyme, diced feta, a pinch of sea salt, and freshly cracked black pepper. Give it a good mix and mash with your fingers — this is your classic spanakopita vibe, just in a crispy new outfit. 2. Whisk the egg wash: In a wide, flat bowl, whisk together the 3 eggs, ¼ cup water, a pinch of sea salt, and freshly cracked black pepper. Set aside — this will act as both binder and bronzer. 3.  Assemble each spiral: Working one at a time: Dip a sheet of rice paper in the egg wash on both sides,  then lay it flat on a board. Repeat with a second sheet, overlapping it halfway  over the first. Repeat with a third sheet, overlapping halfway over the second, forming one long strip. Sprinkle a line of Parmesan cheese  down the centre — this forms a delicious, savoury base. Spoon the spinach and feta filling evenly over the Parmesan. Roll it up gently like a log, allow it to soften for 2 minutes then carefully coil it into a spiral. Sprinkle with sesame seeds. Gently flatten the spiral with the palm of your hand — just a light press — as this helps it hold its shape and gives a better result when cooked. Place onto a tray or directly into your air fryer basket.  Set aside and repeat with the remaining rice papers to make four spirals. 4.     Cook until crispy and golden: Air fryer basket-style:  Cook at 220°C for 12–15 minutes until golden and crisp. Oven-style air fryer with shelves:  Also 220°C, but rotate trays top to bottom halfway through to keep things fair and fabulous. Cook for 15 minutes. 5.     To serve: Squeeze over fresh lemon juice, and if you’re feeling fancy (which you should), serve with tzatziki on the side. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube Rice Paper Spanakopita Margaret Pahos @CreateCookShare