This Greek Salad Bread Dipping Oil is packed with creamy feta, kalamata olives, sundried tomatoes and oregano served with warm gluten-free bread for dipping. Fresh, salty and full of Mediterranean flavour, it’s the perfect easy entertaining recipe for grazing tables, lunch platters or sharing with friends. Greek Salad Bread Dipping Oil The Best Bread Dipping Oil You'll Ever Make Everything you love about a Greek salad - briny kalamata olives, creamy feta, sweet sundried tomatoes, bright lemon - brought together in a pool of the most beautiful extra virgin olive oil and served with warm bread for dipping. It's ready in 10 minutes, requires zero cooking, and tastes like something you'd pay good money for at a restaurant. Watch How to Make Greek Salad Bread Dipping Oil Why these Ingredients work so well Together This recipe isn't just a random collection of Mediterranean ingredients thrown into a bowl - every element is doing something specific. The extra virgin olive oil is the base, and it matters enormously here. I use Agourelaio Early Harvest Organic EVOO from Sakellaropoulos Organic Farms as it has a peppery, grassy finish that makes the whole bowl taste alive. Use the best quality you can find because there's nowhere to hide in a recipe this simple. The balsamic vinegar adds just enough acidity to cut through the richness of the oil and feta without overpowering anything. Kalamata olives bring a deep, briny saltiness that anchors the whole dish and gives it that unmistakably Greek character. Sundried tomatoes add a sweet, jammy intensity that fresh tomatoes simply can't. Slice them finely so you get a little in every dip. Feta is the heart of this recipe. It crumbles into the oil, softens slightly, and makes every mouthful creamy and salty in the best possible way. Lemon zest and Greek oregano are the finishing touches that lift everything - the zest adds brightness without adding liquid, and good quality dried oregano (and Greek oregano really is different) adds a warmth that ties all the flavours together. Freshly cracked pepper - don't skip it. It adds a gentle heat that keeps you coming back for one more dip. Greek Salad Bread Dipping Oil Frequently Asked Questions What's the secret to the best Greek salad bread dipping oil? Chop everything as finely as possible. Smaller pieces mean more flavour in every single dip and a much better overall texture - it makes a noticeable difference. Can I make this ahead of time? Yes, up to a couple of days in advance; however, combine on the platter just before serving for the freshest result. What's the best bread for dipping? Any crusty bread works beautifully. Gluten-free, sourdough, ciabatta or a fresh baguette -whatever you love. Can I use regular oregano instead of Greek oregano? You can, but Greek oregano has a stronger, more aromatic flavour that makes a noticeable difference in this recipe. It's worth seeking out. How long does it keep? Best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Bring back to room temperature before serving and give it a good stir. Can I use any olive oil? Technically yes, but the olive oil is the star of this recipe, so quality matters enormously. A good early harvest extra virgin olive oil will make a significant difference to the final flavour. Greek Salad Bread Dipping Oil Greek Salad Bread Dipping Oil Serves 4–6 Prep Time: 10 mins INGREDIENTS ½ cup Extra Virgin Olive Oil (First Harvest or Cold Pressed) 1-2 tablespoons balsamic vinegar ¼ cup very finely chopped parsley ½ cup chopped Greek Organic Kalamata Olives ½ cup finely sliced sundried tomatoes Zest of ½ lemon ¾ cup feta, crumbled 1 heaped teaspoon Greek Oregano Freshly cracked pepper Gluten-free bread, toasted if desired, for serving INSTRUCTIONS 1. Combine the Dipping Oil Add the olive oil, balsamic vinegar, parsley, olives, sundried tomatoes, lemon zest, feta, oregano and pepper to a shallow serving bowl or plate, then stir well to combine. 2. Finish and Serve Serve with fresh, warm or toasted gluten-free bread for dipping. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Greek Salad Bread Dipping Oil Margaret Pahos @CreateCookShare

Sticky honey garlic lamb over steaming rice with crunchy quick-pickled cucumbers, this is the kind of fast dinner that tastes like your favourite takeaway, only fresher, healthier and surprisingly easy to make at home. Honey Garlic Lamb with Pickled Cucumber (gluten-free) Sweet, sticky, garlicky and packed with flavour, these Honey Garlic Lamb Bowls with Quick Pickled Cucumbers is the kind of dinner that tastes restaurant-quality but comes together in just 20 minutes. Tender lamb rump steaks are coated in a glossy honey garlic sauce and served over rice with crunchy pickled cucumbers for the perfect balance of rich, fresh and savoury flavours. Naturally gluten-free and perfect for busy weeknights, this is one of those fast dinners that feels seriously special. Watch How to Make Honey Garlic Lamb WHY YOU’LL LOVE THIS RECIPE Ready in just 20 minutes Naturally gluten-free Better than takeaway Perfect balance of sweet, savoury and fresh Great for meal prep Easy enough for weeknights but impressive enough for guests HELPFUL TIPS Prep everything before cooking - the lamb cooks quickly once it hits the pan. Don’t overcrowd the pan or the lamb will steam instead of caramelise. Add the sesame oil right at the end to keep the flavour fresh and aromatic. Like extra heat? Add more chilli flakes to the cucumbers. Fresh coriander, Thai basil or extra green onion work beautifully as garnishes. Honey Garlic Lamb with Pickled Cucumber (gluten-free) MEAL PREP & STORAGE Store the lamb, rice and pickled cucumbers separately in airtight containers for the best texture. The lamb and rice will keep well in the fridge for up to 4 days, while the cucumbers become even more flavourful after a day or two. To reheat, microwave the lamb and rice until hot, then serve with the chilled cucumbers. The lamb can also be frozen for up to 2 months. Defrost overnight in the fridge before reheating. Honey Garlic Lamb with Pickled Cucumber (gluten-free) More Asian Recipes You'll LOVE Thai Basil Cashew Chicken Creamy Chicken Curry Noodles Asian Marinated Beef Noodle Bowl Cucumber Noodle Salad Okonomiyaki Japanese Pancakes Honey Garlic Lamb with Pickled Cucumber (gluten-free) Honey Garlic Lamb Bowls with Pickled Cucumber (gluten-free) Serves 4 Prep 10 Cook 15 INGREDIENTS Lamb 2 tablespoons butter (dairy-free optional) 4 tablespoons soy sauce 3 tablespoons runny honey 1 large brown onion, thinly sliced 4 lamb rump steaks, cut into 2 cm diced pieces 6 garlic cloves, minced 2cm ginger, minced or ground ginger 3 green onions, sliced Sea salt and freshly cracked pepper Garnish 2 tablespoons sesame oil Sesame seeds Quick Pickled Cucumber 2 Lebanese cucumbers 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons caster sugar 1 teaspoon chilli flakes To Serve with 1 packet Family Size Microwave Rice (or my STOVETOP RICE) Lime wedges INGREDIENTS 1. Prepare the Pickled Cucumbers Thinly slice the cucumbers and add them to a wide bowl with the rice wine vinegar, soy sauce, caster sugar and chilli flakes. Stir well to combine, then refrigerate for 15 minutes while you prepare the lamb. 2. Season the Lamb Place the diced lamb into a bowl and season generously with sea salt and freshly cracked pepper. 3. Cook the Onion Add the butter, soy sauce and honey to a large frying pan or wok over medium heat. Once the butter has melted, add the sliced onion. Cook for 3–4 minutes, stirring occasionally, until the onion is softened, golden and coated in the glossy sauce. 4. Cook the Lamb Increase the heat to high and add the lamb to the pan. Cook for 4–5 minutes, stirring occasionally, until the lamb is caramelised and coated in the sticky sauce. 5. Add the Aromatics Reduce the heat to medium. Add the garlic, ginger and green onions. Stir well and cook for another 2–3 minutes until fragrant and the lamb is cooked through. 6. Finish the Dish Turn off the heat and drizzle over the sesame oil. Sprinkle with sesame seeds and gently toss everything together. 7. Heat the Rice Prepare the microwave rice according to packet instructions, or serve with my freshly cooked stovetop rice. 8. Bring It All Together Divide the rice between 4 bowls and top with the honey garlic lamb, spooning over plenty of the extra sauce. Finish with a squeeze of fresh lime juice. 9. Serve Serve the bowls alongside the quick-pickled cucumbers. The cold, crunchy cucumbers perfectly balance the rich, sticky lamb, making every bite even better. Helpful Tip: For the best caramelisation, avoid overcrowding the pan when cooking the lamb. If needed, cook the lamb in batches so it browns properly instead of steaming. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Honey Garlic Lamb with Pickled Cucumber (gluten-free) Recipe and Photography Margaret Pahos @CreateCookShare

If you’re looking for a traditional Greek recipe that’s impossibly quick, beautifully rustic, and full of cheesy flavour, this Χυτή Τυρόπιτα (Αλευρόπιτα), also known as Greek Cheesy Alevropita, is the perfect dish to bake today. Originating from Epirus in northern Greece, this style of pie is famous for its χυτός χυλός, a thin gluten-free pourable batter that magically puffs up in the oven, creating a golden, savoury, feta-rich slice without any pastry at all. Greek Cheesy Alevropita (Cheese Pie with no Filo) The 10-Minute Greek Pie Everyone Is Obsessed With This version is made gluten-free, using simple ingredients you probably already have in your fridge: Greek yoghurt, eggs, feta, tasty cheese, and gluten-free self-raising flour. The real secret is heating the olive oil in the baking tray first, which creates those delicious crisp edges that everyone fights over. Once the batter hits the hot oil, it sizzles, rises, and bakes into a fluffy, cheesy, sesame-topped pie that’s perfect for breakfast, brunch, lunch, or an easy weeknight dinner. Alevropita is incredibly versatile: serve it warm with a Greek salad, pack it into lunchboxes, enjoy it with soup, or slice it for entertaining. It’s the kind of recipe Greek families have been making for generations—simple, comforting, and always crowd-pleasing. And best of all, this gluten-free version comes together in just minutes, making it ideal for busy home cooks who still want authentic Greek flavour. If you love recipes that are fast, rustic, and full of feta, this pourable Greek cheese pie will become a new favourite in your kitchen. Greek Cheesy Alevropita (Cheese Pie with no Filo) Helpful Tips making Greek Cheesy Alevropita (Cheese Pie with no Filo) Heat the tray first: This is the secret to achieving perfectly crispy edges. The hot oil helps the batter “fry” as it hits the tray, creating that classic rustic texture. Use runny, not thick batter: The mixture should pour easily, like thick pancake batter. If it’s too thick, add 1–2 tablespoons of milk. If too thin, add 1–2 tablespoons of flour. Use GREEK feta: Choose a firm, block-style Greek feta, not pre-crumbled. It melts better and gives a stronger flavour. Rest before slicing: Let the pie cool for 20–30 minutes so it sets properly. Cutting too early will make it collapse. Make it ahead: Alevropita reheats very well. Store refrigerated and warm slices in the microwave Gluten-free note: Gluten-free self-raising flour works perfectly, no texture issues, no extra adjustments needed. Watch How to Make It Other No Filo Recipes Lazy Spanakopita PastryLess Spanakopita PastryLess Greek Pasta Bake Greek Cheesy Alevropita (Cheese Pie with no Filo) Greek Cheesy Alevropita (Cheese Pie with no Filo) Χυτή Τυρόπιτα (Αλευρόπιτα) Prep time: 10 minutes Cook time: 35 minutes INGREDIENTS 1½ cups (240 g) gluten-free self-raising flour (αλεύρι που φουσκώνει μόνο του, χωρίς γλουτένη) 2 tablespoons (30 ml) olive oil (ελαιόλαδο) 1 cup (250 ml) milk (γάλα) 1½ cups (375 g) Greek yoghurt (ελληνικό γιαούρτι) 3 eggs (αυγά) 2 cups (200 g) feta (φέτα), plus extra 50g for the top 1 cup (120 g) grated tasty cheese (κίτρινο τυρί τριμμένο) Salt and pepper (αλάτι και πιπέρι) 3 tablespoons (40 ml) olive oil (ελαιόλαδο), for the tray 1–2 tablespoons white sesame seeds INSTRUCTIONS 1. Preheat oven and prepare baking tray Preheat the oven to 180°C (fan-forced).Pour the olive oil into a non-stick 25–30 cm baking tray (round or square).Place the tray in the oven for 10 minutes so the oil heats up. 2. Mix wet ingredients Place the oil, milk, eggs, Greek yoghurt, salt, and pepper into a large bowl.Whisk until smooth. 3. Add cheeses Add the feta and grated tasty cheese.Whisk again to combine. 4. Add flour Pour in the gluten-free self-raising flour and whisk one final time until you have a pourable batter (χυτός χυλός) - loose but not watery. 5. Assemble Carefully remove the hot tray from the oven.Pour in the batter.Crumble extra feta over the top and sprinkle with white sesame seeds. 6. Bake and Serve Bake for 35 minutes or until golden, puffed, and set in the centre. Allow to cool for 30 minutes before slicing and serving. Note: microwave to reheat. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Greek Cheesy Alevropita (Cheese Pie with no Filo) Margaret Pahos @CreateCookShare

This Coleslaw with Feta and Pomegranate is fresh, crunchy and full of flavour. Made without mayonnaise, it’s a lighter take on a classic coleslaw, with a lemon dressing, soft crumbled feta and bursts of sweetness from pomegranate. Perfect as a side or served alongside grilled meats or schnitzel. Coleslaw with Feta and Pomegranate Story Behind the Recipe Coleslaw has always been one of those salads we come back to - it’s simple, it works with everything, and there’s something about that crunch that just hits the spot. So why add feta? My kids love feta. It’s one of those ingredients they’ll always reach for. So this came together naturally. Instead of forcing a dressing that didn’t feel right, we crumbled feta straight through the salad. It softens slightly, melts into the lemon dressing, and suddenly you get that creaminess but it’s lighter, fresher, and actually lifts everything instead of weighing it down. Then came the pomegranate. That burst of sweetness, that colour, that texture. It completely changed the salad. It went from something simple to something you actually look forward to eating. It’s the kind of salad that sits in the middle of the table and disappears quickly. It’s fresh, it’s balanced, and it’s one of those recipes that just makes sense once you try it. Watch How to Make It Frequently Asked Questions Can I make this coleslaw ahead of time? Yes. You can prepare all the ingredients a day in advance. Add the dressing before serving. What can I use instead of feta? You can use ricotta, cottage cheese or a dairy-free or vegan feta alternative. Is this a traditional coleslaw? Not in the classic sense. Traditional coleslaw uses a mayonnaise-based dressing. This version is lighter, using lemon, olive oil and feta for creaminess. Can I skip the pomegranate? You can, but it adds a unique sweetness and texture that really brings the salad together. You could substitute with dried cranberries or even semi-sundried tomatoes if needed. How do I keep the cabbage from being too tough? Tossing the cabbage with the dressing and gently massaging it helps soften the fibres and improves the overall texture. More Salads to Enjoy Silverbeet, Beetroot and Goat's Feta Salad Greek Cucumber and Feta Salad Greek Lettuce Salad Peanut Pad Thai Salad with Chicken Chickpea Quinoa Salad with Hummus Coleslaw with Feta and Pomegranate Coleslaw with Feta and Pomegranate Preparation time: 15 minutes Serves: 4-6 INGREDIENTS ¼ green cabbage, finely shredded ¼ purple cabbage, finely shredded 4 green onions, finely sliced 2 carrots, grated ½ cup fresh dill, finely chopped ½ cup fresh mint, finely chopped ½ cup pomegranate seeds 200g feta, crumbled (or dairy-free/vegan feta) ¼ cup pumpkin seeds ¼ cup flaked almonds DRESSING ¼ cup extra virgin olive oil (plus extra) ¼ cup freshly squeezed lemon juice 2 teaspoons runny honey ½ teaspoon Dijon mustard 1 small garlic clove, minced ½ teaspoon onion powder Generous amount of sea salt and cracked black pepper INSTRUCTIONS Prepare the salad ingredients Finely shred the green cabbage and purple cabbage, grate the carrot, and slice the green onions. Finely chop the dill and mint. Set everything aside ready to assemble. Make the dressing in the serving bowl In a large salad bowl (the one you will serve in), add the extra virgin olive oil, lemon juice, honey, Dijon mustard, onion powder, and minced garlic. Season with sea salt and cracked black pepper, then whisk well to combine. Add and soften the base vegetables Add the green cabbage, purple cabbage, and grated carrot to the dressing. Toss well, using your hands if needed, gently squeezing and massaging the cabbage to slightly soften and break down the fibres. This helps the dressing absorb and improves the texture. Build the salad Add the green onions, dill, mint, and pomegranate seeds. Toss through until evenly combined. Finish and serve Add the feta, drizzle a good dollop of extra virgin olive oil and sprinkle over the pumpkin seeds and flaked almonds, toss lightly once more, and serve. 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 Coleslaw with Feta and Pomegranate Margaret Pahos @CreateCookShare

Blatsaria (Μπλατσαριά) is a rustic Greek Spinach & Feta Pie with no filo and gluten-free from Northern Greece. A simple, wholesome dish traditionally made with leafy greens, herbs, and a cornmeal base to make a batter, instead of pastry. It’s humble, nourishing food that speaks to the heart of Greek village cooking. It's resourceful, flavourful, and deeply comforting. Let's start cooking! Lazy Spanakopita - Gluten Free Greek Blatsaria (Μπλατσαριά) The Story Behind the Recipe My mum first made this recipe years ago, following the traditional version that used only cornmeal. Over time, we began adding a little gluten-free flour to make it lighter and fluffier, and it’s become a family favourite. It’s the perfect way to enjoy the flavours of spanakopita without the filo, especially for my daughter, who has coeliac disease. Even if you’re not gluten-free, you can easily swap the flour for regular flour. This pie is our go-to when we want the taste and comfort of spanakopita, with a rustic, homely twist. It’s a reminder that Greek food is about more than recipes; it’s about keeping tradition alive in a way that fits our families today. Watch How to Make Lazy Spanakopita - Gluten Free Greek Blatsaria (Μπλατσαριά) Helpful Tips for the perfect Lazy Spanakopita Adjust the water as needed: Gluten-free flour absorbs moisture differently. If the batter feels too thick, add 1–2 tablespoons of water at a time until it reaches a smooth, pourable consistency. Grease the pan generously: This is key! Use plenty of olive oil or a non-stick tray to prevent sticking and help form that delicious golden crust. Sprinkle cornmeal on the base: This step creates a beautifully crisp and slightly crunchy bottom layer, just like traditional Greek pies baked in wood-fired ovens. Don’t skip the baking soda: It helps the batter rise slightly and gives the pie a light, fluffy texture even without gluten. Let it rest before slicing: Allowing the blatsaria to cool for 20–30 minutes helps it set and makes cutting neat squares much easier. Serve warm or at room temperature: Like most Greek pies, it tastes just as good the next day and travels beautifully for picnics or lunches. Swap for regular flour if you’re not gluten-free: The recipe works just as well with plain wheat flour, it’s a wonderful base for everyone to enjoy. Lazy Spanakopita - Gluten Free Greek Blatsaria (Μπλατσαριά) Other Spanakopita recipes you'll LOVE Pasty-Less Spanakopita Rice Paper Spanakopita (Air Fryer) Spanakopita Cheese Melt Spanakopita with Puff Pastry Spinach and Feta Pinwheels Spinach and Feta Gnocchi Lazy Spanakopita - Gluten Free Greek Blatsaria (Μπλατσαριά) Lazy Spanakopita - Gluten Free Greek Blatsaria (Μπλατσαριά) Greek Spinach & Feta Pie with no filo and gluten-free Serves: 10 Prep time: 20 min Cook time: 50 min Cooling: 20 min INGREDIENTS Filling 200 g (English) spinach (σπανάκι) or a variety of greens from the garden 2 large spring onions (φρέσκα κρεμμυδάκια), finely chopped 1 leek (πράσο), sliced and caramelised ¼ cup dill (άνηθο), finely chopped ½ cup parsley (μαϊντανό), finely chopped ½ teaspoon sea salt (αλάτι) Freshly ground black pepper, to taste 150 g feta cheese (φέτα), crumbled Pan prep Plenty of olive oil (ελαιόλαδο) for greasing 1–2 tbsp fine white cornmeal (καλαμποκάλευρο) (For best results, use PAN cornmeal) Batter 1¼ cups (200 g) Greek yoghurt (γιαούρτι) 40 ml olive oil (ελαιόλαδο) 2 eggs (αυγά) 1 ¼ cups (300 ml) water (νερό) - add 1–2 tbsp extra if needed to keep batter pourable 100g (app. 1 cup) gluten free plain flour (αλεύρι) 100g (app. 1 cup) PAN White Cornmeal (καλαμποκάλευρο) 1 teaspoon sea salt (αλάτι) ½ tsp baking soda (σόδα ψησίματος) 1-2 tablespoons white sesame seeds INSTRUCTIONS Preheat the oven to 190 °C (fan-forced). Prepare the leek and greens: Slice the leek and sauté in a couple of tablespoons of olive oil over gentle heat for 3 minutes until gently caramelised. In a large bowl, combine the spinach, spring onions, sautéed leek, dill, parsley, salt, and pepper. Squeeze gently and mix until the greens soften slightly. Add the feta, stir through until combined and set aside. Prep the pan: While the greens cool slightly, generously grease a 20 × 30 cm baking pan or 30cm round baking tray with plenty of olive oil. Sprinkle 1 tablespoon white cornmeal evenly over the base. Make the batter: In a separate bowl, whisk together Greek yoghurt, olive oil, eggs, and water until smooth. Add gluten-free flour, white cornmeal, sea salt, and baking soda. Whisk until a smooth, slightly runny batter forms. Adjust water slightly if needed to maintain pourable consistency or increase gf flour if too thin (this depends on what gf brand flour you are using) Assemble the pie: Pour 2/3 (two-thirds) of the batter into the prepared pan and spread evenly. Spoon the filling evenly over the batter. Pour the remaining batter over the filling, allowing some of the greens and feta to peek through. Sprinkle with sesame seeds. Bake: Bake for 45-50 minutes, or until the top is golden and set. Loosely cover with foil if the top browns too quickly. Cool and serve: Allow to rest for 20–30 minutes before cutting into squares. Serve slightly warm or at room temperature. It’s also delicious cold, straight from the fridge, especially if made the day before. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Lazy Spanakopita - Gluten Free Greek Blatsaria (Μπλατσαριά) Margaret Pahos @CreateCookShare

Chang’s Crispy Noodle Salad (Gluten-Free Version) is one of those timeless summer dishes that everyone seems to remember and always asks for. Every year when the weather warms up and the barbecues begin, this colourful, crunchy salad makes its way back onto our table. I use Chang’s Gluten-Free Fried Noodles for that irresistible crunch and add purple cabbage for a burst of colour and freshness. It’s quick to throw together, perfect for feeding a crowd, and guaranteed to have everyone crunching (and smiling) around the table. Let's start cooking! Crispy Noodle Salad (gluten-free) Between the crisp cabbage, toasted almonds, and those perfectly salty fried noodles, every bite has a mix of texture and flavour that’s seriously addictive. It’s the kind of salad that can hold its own at a barbecue, sit proudly next to grilled meats, or even be enjoyed as a quick weekday lunch. For the best crunch, always keep the dressing separate until you’re ready to serve. Toss it through just before it hits the table. Watch How to Make it Crispy Noodle Salad (gluten-free) Chang’s Crispy Noodle Salad Recipe: 1 packet Chang’s Gluten-Free Fried Noodles ¼ Chinese cabbage (wombok), finely shredded ½ small purple cabbage, finely shredded 6 green onions, sliced ¾ cup slivered or sliced almonds, toasted in a frying pan until golden ½ cup Chang’s Crispy Noodle Salad Dressing (extra if needed) Alternative Homemade Dressing: 2 tablespoons white vinegar 1 tablespoon caster sugar 2 tablespoons Chang’s Gluten-Free Tamari Light Soy Sauce 1 tablespoon Chang’s Sesame Oil ¼ cup olive oil 1. Finely shred the Chinese cabbage and purple cabbage — preferably using a mandoline or a sharp knife for thin, even slices. 2. Slice the green onions and place them in a large serving bowl with the cabbage. 3. In a separate container, keep the toasted slivered or sliced almonds aside until ready to serve. 4. When it’s time to serve, pour the dressing over the cabbage mixture and toss well to combine. 5. Add the almonds and Chang’s Gluten-Free Fried Noodles, give it one final toss, and serve immediately. Tip: Don’t add the dressing or noodles until just before serving — this keeps everything beautifully crisp and crunchy! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Crispy Noodle Salad (gluten-free) Margaret Pahos @CreateCookShare

This Greek Stuffed Zucchini (Kolokithakia Gemista) is a comforting, gluten-free Mediterranean dish made with tender zucchini filled with herbed rice and feta, finished with a bright avgolemono (egg-lemon) sauce. Simple, nourishing, and full of classic Greek flavour, it’s perfect for family meals or easy weeknight cooking. Greek Stuffed Zucchini (Kolokithakia Gemista) with Rice, Herbs & Avgolemono There’s nothing more comforting than a pot of Greek Stuffed Zucchini (Gemista) gently simmering away on the stove. This traditional Mediterranean recipe features tender hollowed zucchinis filled with aromatic rice, fresh herbs, and creamy feta, all finished with a silky egg-lemon (avgolemono) sauce that gives the dish its signature brightness. It’s the kind of meal that feels like it came straight from yiayia’s kitchen. Simple ingredients, nourishing flavours, and a whole lot of heart. Naturally gluten-free and surprisingly easy to prepare, this authentic kolokithakia gemista is perfect for weeknight cooking, family dinners, or anyone who loves Greek food that’s fresh, comforting, and full of flavour. Story Behind the Recipe This is one of those dishes I grew up with, the kind that always appeared on the table without anyone thinking twice about it. So later in life, when I made it for guests, I honestly expected everyone to know it already. But no one had ever tried it, and the more people I asked, the more I realised that almost no one in my circle had ever made stuffed zucchini with avgolemono like this. Even my mum couldn’t remember who taught her. It was just something our family always cooked, the kind of recipe that quietly becomes part of your routine without ever being written down or talked about. And that’s exactly why I wanted to share it here. It’s simple, comforting, full of flavour, and deserves far more attention than it gets. If you’ve never made it before, I think you’ll love how wholesome, bright, and satisfying it is, and I hope it becomes one of those dishes that naturally finds a place in your own home too. Greek Stuffed Zucchini (Kolokithakia Gemista) with Rice, Herbs & Avgolemono Helpful Tips for Perfect Greek Stuffed Zucchini Choose medium zucchinis – Smaller zucchinis don’t hold enough filling, and oversized ones can become too soft. Medium-sized (about 10 cm long) hold their shape best. Use a small spoon or your fingers to stuff – This gives you the most control and helps you gently guide the filling into the hollowed centres without tearing the zucchini. Keep everything upright – Nestling potato pieces between the zucchinis helps keep them standing and also absorbs flavour beautifully. Use short-grain rice – It becomes tender and creamy without turning mushy. Long-grain rice won’t give the same texture. Don’t skip the herbs – The mint, dill, parsley, and green onions give the dish its signature bright, fresh flavour. Let the avgolemono rest – After adding it to the pot, a few minutes of gentle simmering (not boiling) keeps the sauce silky and prevents curdling. Taste the broth – The cooking liquid becomes part of the sauce, so adjust the seasoning before adding the avgolemono if needed. Make ahead friendly – The zucchinis actually taste even better the next day as the flavours develop and the sauce thickens slightly. Watch How to Make Greek Stuffed Zucchini Other Recipes that use Zucchini Lemon and Basil Gnocchi Grain Free Cheese and Zucchini Bread Zucchini, Basil and Feta Fritters Greek Vegetable Bake Roasted Vegetable Bake with Halloumi Fasolakia (Green Bean Stew) Greek Stuffed Zucchini (Kolokithakia Gemista) with Rice, Herbs & Avgolemono Greek Stuffed Zucchini (Kolokithakia Gemista) with Rice, Herbs & Avgolemono Prep Time: 30 minutes Cook Time: 40-50 minutes Serves 4-5 Pot 18cm in diameter INGREDIENTS For the zucchini: 10 medium zucchinis, approximately 10cm in length and 4-5cm in width (approximately 1.5kg total weight) 3 large potatoes, peeled and cut into 6 pieces each 2 tablespoons olive oil 2 teaspoons sea salt Freshly cracked pepper (to serve) For the filling: ¼ cup olive oil 1 brown onion, grated or finely chopped ⅔ cup (130g) short grain rice ½ cup fresh mint, finely chopped ½ cup fresh dill, finely chopped ½ cup fresh parsley, finely chopped 3 green onions, finely chopped 3 garlic cloves, grated or minced 100g Greek feta, crumbled 1 teaspoon onion salt 1 teaspoon sea salt ½ teaspoon pepper ¼ cup water For the egg-lemon sauce (Avgolemono): 1 large egg ¼ cup fresh lemon juice 2 teaspoons cornflour 1 cup reserved cooking liquid from the zucchini INSTRUCTIONS 1. Prepare the zucchini Trim the ends of each zucchini straight so they sit flat. Using an apple corer, carefully hollow out the centre of each zucchini, leaving a thin layer of flesh next to the skin without piercing through. Finely chop ½ of the scooped-out flesh and set aside (Don’t discard the remaining flesh, it’s perfect for adding to an omelette or frittata). 2. Make the filling Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until softened. Add the reserved zucchini flesh and increase the heat. Add the rice, mint, dill, parsley, green onions, garlic and water. Season with onion salt, sea salt, and pepper and stir to combine. Increase the heat to high until all the water is absorbed, then remove and allow to cool for 5 minutes. Add the feta and combine well until evenly distributed throughout the mixture. 3. Assemble in the pot Drizzle a little olive oil on the bottom of a pot that will fit all the zucchini and potatoes. Arrange the hollowed zucchini shells upright in the pot, fitting them snugly side by side. Nestle the potato pieces in and amongst the zucchini to hold them steady and upright. 4. Stuff the zucchini Using a small teaspoon, carefully fill each zucchini shell with the rice mixture. Drizzle each generously with olive oil and sprinkle with sea salt. 5. Cook Bring a kettle of water to the boil. Carefully pour boiling water into the pot until it reaches half way up the zucchini. Place the pot over high heat and bring to the boil. Once boiling, reduce the heat to low, cover with a lid, and simmer for 30 minutes. 6. Make the egg-lemon sauce Carefully ladle 1 cup of the hot cooking liquid from the pot into a heatproof jug. Then, in a tall, narrow container, use an immersion blender to blend the egg until frothy. Add the lemon juice and cornflour, then blend again. With the blender running, slowly pour in the hot cooking liquid. Blend until smooth and creamy. Pour the egg lemon sauce back into the pot, over the stuffed zucchini and cover. Simmer on low for a couple of minutes, then remove from heat and allowing the zucchini and potatoes to absorb the flavours of the sauce. 7. Serve Carefully transfer the zucchini to serving plates, and add a few potato pieces to each plate. Generously spoon the egg-lemon sauce over the zucchini and potatoes. Finish with freshly cracked black pepper. Enjoy! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Greek Stuffed Zucchini (Kolokithakia Gemista) with Rice, Herbs & Avgolemono Margaret Pahos @CreateCookShare

This Greek Cucumber & Feta Salad is a fresh, gluten-free Mediterranean dish made with crunchy cucumbers, creamy feta, and a sweet-salty honey herb dressing. Quick to prepare and full of flavour, it’s perfect for warm-weather meals or as a refreshing side. Greek Cucumber & Feta Salad with Honey–Lemon Herb Dressing This Greek Cucumber & Feta Salad is one of those deceptively simple dishes that always steals the meal. Crunchy Lebanese cucumbers are coated in a sticky-sweet honey–herb dressing, brightened with lemon and rounded with good olive oil, while crumbled feta and green olives add an irresistible salty bite. Served over a silky lemony yoghurt base, every bite is cool, crunchy and full of Mediterranean flavour. It’s naturally gluten-free, ready in 15 minutes and perfect for warm-weather meals, barbecues or as a refreshing side to grilled meats. Swap purslane for watercress or baby rocket, make the dressing ahead, and enjoy a simple Greek salad that tastes far more impressive than the effort required. Watch How to Make Greek Cucumber & Feta Salad Helpful Tips Make it ahead: The honey–herb dressing and lemon yoghurt can be prepared the day before and stored in the fridge. Toss the salad just before serving to keep the cucumbers crisp. Swap the greens: In this Greek Cucumber & Feta Salad, you can replace the Purslane with watercress or baby rocket without changing too much the flavour profile of the dish. Serving idea: Spread the lemon yoghurt base onto a wide platter, then spoon the salad over the top so every bite gets that cool, creamy contrast. For larger groups: This salad scales up effortlessly, simply double the ingredients. Pair it well: Serve this Greek Cucumber & Feta Salad with Honey–Lemon Herb Dressing alongside grilled lamb, chicken, seafood, steamed rice or a loaf of gluten-free rustic bread to complete the meal. Serve It with this Greek Cucumber & Feta Salad Stovetop Rice Biftekia (Greek Meat Patties) Pull-apart Greek Lamb Steak'n'Chips Tray Bake Juicy Beef Kafta with Baked Potatoes Airfryer Parmesan Chicken Tenders Greek Cucumber & Feta Salad with Honey–Lemon Herb Dressing Greek Cucumber & Feta Salad with Honey–Lemon Herb Dressing Total Time: 15 minutes Serves 4–6. The recipe can be halved if needed. INGREDIENTS Salad: 4 large Lebanese cucumbers (approx.700g), roughly chopped into mixed shapes and sizes 1 cup purslane leaves (alternative is watercress or baby rocket) 1 cup (220g), large green olives pitted and halved 1 cup (150g), crumbled Greek feta 1 teaspoon sea salt flakes ½ teaspoon freshly cracked pepper Lemon-Garlic Yoghurt Sauce: 1 cup (250g) Greek yoghurt 1 garlic clove, finely grated Zest of 1 lemon (1 ½ tablespoons) Pinch of salt Greek Honey & Herb Dressing: ¼ cup extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon honey 1 teaspoon Dijon mustard 1 teaspoon dried Greek oregano 1 teaspoon dried thyme Sea salt and freshly cracked pepper INSTRUCTIONS 1. Prepare the yoghurt base Combine the Greek yoghurt, finely grated garlic, lemon zest and a pinch of sea salt in a bowl. Refrigerate while you prepare the salad. 2. Chop the cucumbers Cut the cucumbers into various shapes and sizes. Add them to a large bowl, then add the purslane, green olives and feta. Toss gently to combine. 3. Make the dressing In a jar or bowl, combine all the ingredients for the dressing. Shake or whisk until well emulsified. Pour the dressing over the cucumber mixture and toss to coat thoroughly. 4. Finish Spread the yoghurt mixture over a wide serving platter. Spoon the dressed cucumber salad over the top and serve. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Greek Cucumber & Feta Salad with Honey–Lemon Herb Dressing Margaret Pahos @CreateCookShare

This Olive Oil, Honey & Herb Dressing is one of those simple little mixes that instantly elevates any dish. With extra-virgin olive oil, lemon, honey and Mediterranean herbs, it brings brightness, sweetness and a savoury depth to salads, grilled vegetables, seafood, or roasted meats. Ready in under two minutes, it’s a Mediterranean flavour boost for anything you drizzle it over. Olive Oil, Honey & Herb Dressing This flavour-packed dressing is a kitchen staple. Made with extra-virgin olive oil, lemon juice, honey, Dijon mustard and dried Greek oregano and thyme, it balances sweet, tangy and herbaceous flavours perfectly. Ways to Use this Olive Oil, Honey & Herb Dressing As a salad dressing: Drizzle over Greek salads, cucumber and tomato salads, or leafy greens. Marinade: Use to marinate chicken, fish, prawns, or vegetables before grilling, roasting, or pan-frying. Drizzle: Add a finishing touch to roasted vegetables, grain bowls, warm pasta, or potato salads. Dip: Serve as a dipping sauce for fresh bread, falafel, or grilled halloumi. Glaze: Brush over roasted meats, fish, or vegetables in the last few minutes of cooking for a glossy, sweet-herby finish. Sandwich spread: Mix a little into mayonnaise or Greek yoghurt and spread on sandwiches or wraps for extra flavour. Cheese topping: Drizzle over feta, goat cheese, or burrata for a Mediterranean twist. Eggs: Spoon over poached, boiled, or scrambled eggs to elevate breakfast or brunch. Grain bowls & legumes: Toss with cooked quinoa, rice, or lentils to brighten and flavour the dish. Pizza & flatbreads: Brush over freshly baked pizza, flatbreads, or focaccia before serving. Olive Oil, Honey & Herb Dressing INGREDIENTS ¼ cup extra-virgin olive oil (add extra if needed) 2 tablespoons lemon juice 1 heaped teaspoon of honey ½ teaspoon Dijon mustard 1 teaspoon dried Greek oregano ½ teaspoon dried thyme Sea salt and freshly cracked pepper INSTRUCTIONS Add all ingredients to a bowl and whisk until well combined or place everything in a jar with a lid and shake vigorously until emulsified. Taste and adjust seasoning if needed. Use immediately or store in the fridge for up to 3–4 days. Shake well before each use. Olive Oil, Honey & Herb Dressing Margaret Pahos @CreateCookShare

A bright and moist gluten-free lemon blueberry cake with a soft, buttery crumb and a fresh citrus glaze. Simple to make, lasts for days, and is always a crowd-pleaser. Lemon and Blueberry Bundt Cake (gluten-free) If you’re looking for the perfect gluten-free lemon and blueberry cake, this is it. Made with Greek yoghurt, fresh lemon zest, and juicy blueberries, this easy bundt cake bakes into a beautifully soft, buttery crumb that stays moist for days. The bright citrus flavour pairs perfectly with bursts of sweet berries, while the glossy lemon–vanilla glaze adds just the right amount of sweetness. Whether you’re baking for afternoon tea, a family celebration, or simply craving something fresh and comforting, this light and flavourful gluten-free yoghurt cake delivers every time. It’s simple to make, wonderfully fragrant, and guaranteed to become a favourite. Watch How to Make Lemon and Blueberry Bundt Cake Helpful Tips Keep ingredients at room temperature: This helps the batter emulsify properly and creates a smoother, more even crumb. Cream the butter and sugar well: A full 8–10 minutes adds essential air, giving the cake its soft, spongy rise. Don’t thaw the blueberries: Frozen berries hold their shape, stay bright, and won’t bleed into the batter. Toss blueberries in flour first: This prevents them from sinking and keeps the colour from streaking. Rest the batter: A short 2–3 minute rest allows gluten-free flour to hydrate, improving texture and lift. Use a ring tin for even baking: The centre heats quickly, ensuring the cake rises evenly and stays moist. Don’t overmix after adding the flour: Gentle folding keeps the batter airy and stops the crumb from becoming dense. Let it cool before glazing: A warm cake will melt the glaze; a cooled cake gives you beautiful drips. Store covered in an airtight container: This cake stays moist and spongy for 2–3 days thanks to the yoghurt. Lemon and Blueberry Bundt Cake (gluten-free) Substitutions & Variations Swap blueberries for raspberries Make it dairy-free with vegan butter + coconut yoghurt Turn it into muffins or a loaf FAQ Can I use fresh blueberries? Yes, absolutely. Fresh blueberries work beautifully. Just toss them lightly in a little gluten-free flour before adding them to the batter to stop them from sinking. Can I bake this cake in a loaf tin? Yes, you can, just note that this recipe makes a large cake. If using a loaf tin, I recommend halving the recipe so it fits properly and bakes evenly. Baking time will increase slightly, so keep an eye on it and check with a skewer. Can I make this dairy-free? Yes, very easily. Use a good-quality dairy-free butter and swap the Greek yoghurt for coconut yoghurt or a thick dairy-free yoghurt alternative. The cake will still be soft, moist, and delicious. Can I freeze this cake? Yes. Wrap the cake in baking paper, then tightly with cling wrap. Freeze slices (or the whole unglazed cake) for up to 2 months. Thaw at room temperature and add the glaze just before serving. Lemon and Blueberry Bundt Cake (gluten-free) Lemon and Blueberry Bundt Cake (Gluten-Free) INGREDIENTS Cake: 250 g softened butter at room temperature + extra to grease the tin 250 g caster sugar 2 tablespoons finely grated lemon rind (zest of a whole lemon) 2 tablespoons lemon juice 1 teaspoon vanilla extract or bean paste 4 x 70g free-range eggs, at room temperature 250 g Greek yoghurt 300 g gluten-free self-raising flour, plus extra for coating the blueberries* 250 g frozen blueberries (do not thaw) *I used White Wings Self Raising Flour Lemon–Vanilla Glaze: 30 ml lemon juice 150 g icing sugar, sifted ½ teaspoon vanilla bean paste 2 tablespoons finely grated lemon rind 2 teaspoons caster sugar INSTRUCTIONS 1. Prepare the tin Preheat the oven to 170°C fan forced. Lightly grease a 25-27 cm ring pan with olive oil or butter, then dust with gf flour. 2. Cream the butter and sugar Using an electric mixer, beat the butter and caster sugar for 10 minutes or until pale and creamy. Add the lemon rind and vanilla extract. 3. Add the eggs and lemon Add the eggs and lemon and beat until the mixture is smooth. 4. Prepare the blueberries Toss the frozen blueberries in the gluten-free flour until coated. 5. Fold in the dry ingredients and yoghurt Remove the bowl from the mixer. Gently fold in the remaining self-raising flour, the Greek yoghurt, and finally the floured blueberries. Mix lightly to keep the batter airy. 6. Rest the batter Let the batter sit for 2-3 minutes to allow the gluten-free flour to hydrate. This improves the texture and helps the cake rise evenly. 7. Bake the cake Spoon the batter into the prepared tin and level the top. Bake for approximately 50-60 minutes, then check with a skewer.If needed, bake for an additional 5 minutes until the skewer comes out clean. 8. Cool slightly Leave the cake in the tin for 15 minutes before turning it out onto a wire rack set over a tray. 9. For the Lemon-Vanilla Glaze In a small bowl, whisk together the lemon juice, icing sugar, and vanilla bean paste until smooth, glossy, and thick enough to slowly run off a spoon. Adjust the icing sugar if needed to reach a firmer consistency. Pour or spoon the glaze over your cooled cake, allowing it to naturally drip down the sides. Make Lemon Zest Sugar Rub finely grated lemon zest into caster sugar with your fingertips until the sugar is fragrant and lightly yellow, then sprinkle over the cake as a garnish. Serve and enjoy. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Lemon and Blueberry Bundt Cake (gluten-free) Margaret Pahos @CreateCookShare