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. Let's start cooking! Greek Cucumber & Feta Salad with Honey–Lemon Herb Dressing Watch How to Make It 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 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

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 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

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. Let's start cooking! Greek Stuffed Zucchini (Kolokithakia Gemista) with Rice, Herbs & Avgolemono 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 It 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

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 It 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) 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) 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. 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

Weeknights just got easier with this Honey Mustard Salmon & Veggie one-tray bake that's packed with flavour, is nutrient-rich and gluten-free. The salmon is tender baked, the vegetables crisp and caramelised, and the marinade, a golden blend of sweet honey, zesty lemon, and bold Dijon that tastes like sunshine. Let's start cooking! Honey Mustard Salmon and Vegetable Tray Bake, gluten-free The recipe for this Honey Mustard Salmon and Vegetable showcases the beauty of tray-bake meals. While the vegetables roast, prep the flavorful honey mustard marinade. Everything cooks together in one tray, resulting in a fuss-free dinner with minimal cleanup. Versatile, gluten-free, and delicious, it's the ideal choice for a quick midweek meal, or meal prep option, or with minimal time spent in the kitchen, it's a great option to feed guests all while enjoying their company. Watch How to Make It !!! PLEASE NOTE: Bake vegetables for 35 minutes (not 20 minutes) as mentioned in the video Opting for Wild Ethically Sourced Salmon Nutritional Superiority:  Wild salmon tends to have a higher nutritional profile, including more omega-3 fatty acids, which are essential for heart health and brain function. Environmental Sustainability:  Wild salmon fishing practices often adhere to stricter environmental standards, helping to maintain healthy fish populations and preserve marine ecosystems. Ethical Considerations:  Choosing ethically sourced salmon supports responsible fishing practices that prioritize animal welfare and respect for natural habitats. Reduced Chemical Exposure:  Wild salmon is less likely to be exposed to antibiotics, hormones, and other chemicals commonly used in farmed fish production. Superior Flavor and Texture:  Many people prefer the taste and texture of wild salmon, which is often firmer and has a richer flavor compared to farmed varieties. Supporting Local Communities:  Purchasing wild salmon from sustainable fisheries can help support local fishing communities and economies. Honey Mustard Marinade Sauce The gluten-free honey mustard sauce in this recipe is like a ray of sunlight. Its perfect blend of sweet caramelized honey and tangy Dijon mustard elevates the salmon to new heights of flavour. The sweetness of the honey, caramelizes during baking, creating a rich and indulgent glaze, while, the Dijon mustard adds a savory tanginess, offering depth, and complexity to every bite. I highly suggest that doubling the honey mustard sauce is always an option for those craving an extra punch of flavour, or for those who love a dipping sauce, allowing you to slather it on generously for an even more indulgent dinner. Honey Mustard Salmon and Vegetable Tray Bake, gluten-free Variations Vegetables: Incorporating additional vegetables such as sweet potatoes or carrots into this tray bake. Ensure they're diced to a uniform size for consistent baking and optimal texture. Salmon: For a twist, experiment with substitutes such as trout or a hearty, dense white fish. These alternatives offer unique flavour profiles that beautifully complement the honey mustard sauce and roasted vegetables. Storage Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, the next day making sure it is heated through well before eating. Other Tray Bake and Salmon Recipes you'll LOVE Bagel Seasoning Salmon Bowl Salmon with Bruschetta Salad Salmon and Buffalo Mozzarella Potato Gem Cups Baked Meatballs and Potatoes in a Rich Tomato Sauce Lamb Steaks with Eggplant and Potato Bake Lemon and Garlic Butter Fish Honey Mustard Salmon and Vegetable Tray Bake, gluten-free Honey Mustard Salmon and Vegetable Tray Bake   Serves 4 Prep 10 Cook 35   INGREDIENTS   Vegetables: 2 large potatoes, peeled and diced 2cm cubed 2 zucchinis, diced ½ small cauliflower head cut into florets 3 tablespoons olive oil 1 tablespoon dried Italian herb seasoning 1 teaspoon paprika 1 teaspoon sea salt 1 teaspoon white pepper   Salmon: 4 x 120g salmon fillets, rinse and pat dry with paper towel 12 cherry tomatoes (or 1 punnet) 2 tablespoons sesame seeds   Honey Mustard Marinade Sauce: 3 tablespoons lemon juice 1 tablespoon olive oil 2 tablespoons honey 2 tablespoons Dijon mustard 2 garlic cloves, minced ½ teaspoon sweet paprika 1 teaspoon sea salt ½ teaspoon white pepper   For Serving: ¼ cup olives of choice (approx. 120g) ½ cup goat’s cheese, crumbled (150g) Fresh parsley and/or basil leaves Drizzle of olive oil Lemon wedges   INSTRUCTIONS   1. Oven: Preheat the oven to 200°C fan forced and line a baking tray with baking paper. 2. Baking the Vegetables: Place onto the tray, the potatoes, zucchini, and cauliflower. Drizzle with olive oil and season with Italian herbs, paprika, sea salt, and pepper. Toss until evenly coated. Place into the oven and bake for 35 minutes. 3. Prepare the Honey Mustard: In the meantime, pour into a bowl the lemon juice, olive oil, honey, Dijon mustard, garlic, paprika, sea salt and pepper and whisk to combine well. 4. Prepare the Salmon: Remove the vegetables from the oven and place the salmon fillets, skin side down, over the top. Drizzle over the salmon the honey mustard dressing and sprinkle over the sesame seeds. Pour over the vegetables any remaining dressing. Scatter the cherry tomatoes around the tray and then bake a further 15 minutes or until the salmon is cooked through. 5. Bring it together: Once baked, remove the tray from the oven. Sprinkle crumbled goat’s cheese and scatter the olives. Garnish with fresh parsley and/or basil leaves. Drizzle with a little extra olive oil and add lemon juice for added zest and flavour. Serve hot and enjoy! 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 Honey Mustard Salmon and Vegetable Tray Bake, gluten-free Recipe and Photography 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

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