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

Sweet and lemony spicy is this Lemon Myrtle Roast Chicken with gluten-free Herb Stuffing. The butter-roasted chicken bursts with flavour thanks to the citrus flavour of lemon myrtle, thyme, parsley, and garlic. The gluten-free stuffing is moist and tasty as it soaks up the chicken juices, and in return, it adds a delicious layer of flavour to the chicken by steaming it from the inside. The result is a chicken that is both moist and delicious. Lemon Myrtle Roast Chicken with Herb Stuffing, gluten-free This Lemon Myrtle Roast Chicken with Herb Stuffing is a one-tray bake that is gluten-free, dairy-free, easy enough for dinner and the perfect centrepiece for any special occasion. Why not add it to your Easter or Christmas cooking list? What is Lemon Myrtle? Lemon Myrtle is an Australian native flowering plant that adds a botanical bright citrus flavour to both sweet and savoury dishes. Its name reflects the strong lemon smell of crushed leaves and is considered to have a sweeter and cleaner taste and smell than lemongrass. Watch How to Make It Leftovers, Storing and Meal Prep Slice up any remaining chicken into slices or cubes, store in containers and refrigerate for up to 5 days. Use it as a meal prep base and pair it with salad, pasta, noodles or vegetables. Other Chicken Recipes Stuffed Baked Chicken Breast 15-minute Satay Chicken Chicken Provençal with Olives and Artichokes Caribbean Spice Chicken Wings ALL Chicken Recipes Lemon Myrtle Roast Chicken with Herb Stuffing, gluten-free Lemon Myrtle Roast Chicken with Herb Stuffing, gluten-free Serves 4-6 Prep 20 minutes Cooking 1 hour 40 minutes INGREDIENTS Chicken: 1.6 kg Whole Chicken (I’ve used The Bare Bird Chicken as it’s antibiotic-free) 2 tablespoons salted butter, at room temperature (dairy-free optional) Lemon Myrtle Seasoning: ¼ cup fresh parsley, finely chopped 2 teaspoons lemon myrtle, dried 1 teaspoon garlic powder 2 tablespoons extra virgin olive oil 2 tablespoons zest of lemon Generous amount t of sea salt and pepper Herb Stuffing: 2 cups gluten-free bread, cut into small cubes (I’ve used Genius Artisian White Cob Bread ) ½ cup fresh parsley, finely chopped 1 teaspoon dried thyme 2 teaspoons lemon myrtle, dried 2 cloves fresh garlic, grated 3 tablespoons extra virgin olive oil 1 large egg, whisked Sea salt and pepper Vegetables: 2 large white potatoes, cut into thin wedges 1 large carrot, cut on the diagonal 200g green beans 3 tablespoons extra virgin olive oil 1 tablespoon dried thyme Sea salt and pepper INSTRUCTIONS 1. Preheat the oven: Preheat the oven to 180C fan forced and line a deep and wide baking dish with baking paper. 2. Prepare the seasoning and stuffing: In one bowl, combine the lemon myrtle seasoning mixture. Set aside. Then in a separate bowl, combine the stuffing ingredients. Set aside. 3. Prepare the chicken: Next pat dry the chicken inside and out with paper towels and then place into the baking dish. Using a spoon, loosen the chicken skin away from the breast, then push most of the butter into the gap. Rub the remaining butter over the outside of the chicken. 4. Stuff and season the chicken: Next, fill the cavity with the stuffing, fold over the skin to enclose and secure with toothpicks, and tie the legs together with kitchen string. Then drizzle the lemon myrtle seasoning over and massage it into the chicken. Bake for 40 minutes. 5. Prepare the vegetables: In the meantime, add and combine in a large bowl the extra virgin olive oil, thyme, sea salt, and pepper. Add the potatoes, carrots, and beans to the bowl and toss to evenly coat. 6. Add the vegetables to the chicken: Remove the chicken from the oven and place the vegetables into the baking dish, in and around the chicken. Drizzle a little extra virgin olive oil over the chicken to keep it moist. Cover with a sheet of baking paper and bake for a further 80 minutes. Roast until golden and cooked through. Serve hot. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Tap below to join me Instagram Pinterest Facebook TikTok or YouTube Lemon Myrtle Roast Chicken with Herb Stuffing, gluten-free Photography and Recipe by Margaret Pahos @CreateCookShare

This Indian-inspired gluten-free Butter Chicken recipe can be cooked in 20 minutes and in four simple steps. It will be on your regular rotation list because it's so incredibly tasty and so easy to make. It's the perfect bowl of comfort food, made with aromatic spices, cream, and juicy chicken pieces all in one pot. I know you'll love a big bowl of this at the end of your busy day, as it will transport your taste buds to another world! Let's make it together. Butter Chicken with Cashews, gluten-free What is Butter Chicken? Butter Chicken, originally known as Murgh Makhani, is a very popular and very simple curry, originating from North India. The curry combines Indian spices, yoghurt, tomatoes, butter and cream which gives the sauce its silky and rich texture and flavour. Traditionally it is marinated for hours but this is a quick weeknight version that still holds the flavours. It is one of the milder curries in Indian cuisine and therefore also family-friendly . Watch How to Make It Why You'll LOVE this Recipe This Butter Chicken cooks in 20 minutes and in 4 easy steps! It's cooked all in one pot The curry sauce is sugar-free and healthy (restaurant butter chicken uses a load of butter and cream!) Makes for a great weeknight meal, can be served to guests, and makes for great meal prep. Serve it with my STOVETOP RICE or make it GRAIN FREE by serving it with steamed vegetables. Make it DAIRY-FREE by using vegan butter and cream Butter Chicken with Cashews, gluten-free Storing and Meal Prep It's great to make a double batch of this gluten-free 15-minute Butter Chicken with Cashews as you can enjoy it for dinner whilst cooking the second batch as meal prep for the week ahead. Here is my STOVETOP RICE recipe to pair it with or serve it alongside gluten-free naan bread or steamed vegetables. Add any leftovers to an air-tight container and keep it refrigerated for up to 5 days, OR Place lunch-size servings into containers and heat in the microwave. Butter Chicken with Cashews, gluten-free Vegetable and side-options to serve with this Butter Chicken What pairs perfectly are a few small side dishes that complete this recipe, including: Greek or natural yoghurt (dairy-free optional) crushed cashews or macadamia nuts fresh herbs such as coriander and mint thinly sliced cucumbers tomato wedges gluten-free naan bread gluten-free papadums Butter Chicken with Cashews, gluten-free Other Chicken Recipes 15-minute Satay Chicken Teriyaki Chicken Fillets with Broccolini Miso Chicken with Pickled Cucumber Stuffed Baked Chicken Breast Chipotle Pulled Chicken with Avocado and Corn Salsa ALL CHICKEN RECIPES Butter Chicken with Cashews, gluten-free Butter Chicken with Cashews, gluten-free Serves 4-6 Prep and Marinate for 10-15 minutes Cook 20 minutes INGREDIENTS Chicken: 1kg boneless thighs, cut into strips 250ml (1 cup) Greek yoghurt (or dairy-free Greek yoghurt) 2 tablespoons olive oil or coconut oil 6 large garlic cloves, finely grated 2 tablespoons fresh ginger, grated 2 tablespoons fresh lemon juice 2 teaspoons smoked paprika Generous seasoning of sea salt and cracked pepper Sauce: 300ml (1 ¼ cup) double cream (or vegan cream/ coconut cream option) 250ml (1 cup) tomato passata 2 tablespoons butter (or dairy-free option) 2 brown onions, finely diced 2 tablespoons fresh lemon juice Generous seasoning of sea salt and cracked pepper Spices: 1 tablespoon garam masala 2 teaspoons turmeric 1 teaspoon ground coriander 1 teaspoon cumin 1 teaspoon cayenne pepper or chilli powder ½ teaspoon cinnamon Options to serve with: cashews, roughly chopped or crushed handful of coriander leaves gluten-free naan bread Greek yoghurt rice INSTRUCTIONS 1. Marinate the chicken: Place the chicken strips into a wide bowl and add the yoghurt, garlic, ginger, lemon juice, paprika and season well. Toss together and let it sit for 10 minutes. In the meantime, prepare all the remaining ingredients. 2. Frying the chicken: Drizzle the olive oil or coconut oil into a wide pan and add the chicken, keeping the yoghurt marinade aside. Fry the chicken strips for 5 minutes, turning over once. Remove the chicken from the pan. Leave any juices from the chicken in the pan. 3. Making the Sauce: Add to the pan the butter and the onions and cook until softened but not browned. Next add the spices, garam masala, turmeric, coriander, cumin, chilli and cinnamon. Stir and cook until fragrant for 2 minutes. Then add the tomato passata, ¼ cup of boiling water and season generously. Cook a further 3 minutes. 4. Adding the chicken and cream to the sauce: Finally add in the chicken, cream and lemon juice. Bring to a boil and simmer for 5 minutes. If the sauce is too thick, add an extra ¼ cup of boiling water and combine. 5. Serve: Serve alongside gluten-free naan bread or my stovetop rice. Top with fresh coriander leaves, crushed cashews and Greek yoghurt. MEAL PREP MEAL Allow the Butter Chicken to cool and divide between 4-5 microwave-safe containers alongside rice or steamed vegetables. Store in refrigerator for up to 5 days. To heat, microwave for 3-4 minutes. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Butter Chicken with Cashews, gluten-free Recipe and Photography by Margaret Pahos for @CreateCookShare

There's something undeniably satisfying about this Roasted Vegetable Bake with Melted Halloumi that keeps it on regular rotation in my kitchen. Roasting vegetables brings out their natural sweetness, and when paired with melted halloumi, the result is pure comfort food. Whether you serve it as a side dish with chicken or as the star of your #MeatFreeMonday, this tray bake hits all the right notes. Roasted Vegetable Bake with Melted Halloumi Beyond its bold, fresh flavors, the best part is that it’s ready in just 45 minutes—making it perfect for a #MidweekMeal or #MealPrep. Let’s get cooking! Helpful Tips Quality Ingredients The magic starts with top-notch ingredients. Use the best extra virgin olive oil you can find, and don't be shy with it—more is better here. Freshly ground pepper and sea salt are non-negotiable, as is fresh garlic. Please, skip the jarred minced stuff. Trust me, the flavor payoff is worth it. Oregano Now, about that oregano. Greek oregano is a game-changer. If you haven’t tried it, do yourself a favor and compare it with the regular supermarket variety. The difference is night and day. Greek oregano has an intoxicating aroma, thanks to its blend of leaves and flower buds, and an intense, earthy flavor that elevates this dish to new heights. The secret to releasing this aroma is to make sure you rub the oregano between the fingers before adding it to the dish which releases the oils. Halloumi and Cherry Tomatoes After the initial roast, adding halloumi and cherry tomatoes is where the magic happens. Cherry tomatoes burst with juicy, roasted goodness, while the halloumi adds that perfect salty, squeaky finish. If you’ve never tried melted halloumi, you’re in for a treat. Watch How to Make It Meal Prep and Lunch Option This Roasted Vegetable Bake with Melted Halloumi is an ideal meal prep option. It’s easy to make on a Sunday night, stores well, and reheats beautifully in the microwave, making it a convenient and healthy lunch for the week ahead. The roasted veggies and halloumi retain their flavour and texture, ensuring each meal is as satisfying as the first. What to serve it with? GREEK TZATZIKI DIP AND SAUCE EASY STOVETOP WHITE RICE LEMON AND GARLIC BUTTER BAKED FISH OVEN BAKED CALAMARI SQUID Roasted Vegetable Bake with Melted Halloumi Roasted Vegetable Bake with Melted Halloumi Serves: 4 Prep Time 10 minutes Cook Time: 40-50 minutes INGREDIENTS Halloumi and Vegetables: 8 slices of halloumi 2 medium potatoes, diced into 2cm cubes (small enough to bake well) 1 large zucchini, diced 1 red capsicum, sliced 1 yellow capsicum, sliced 1 red onion, sliced into 8 wedges 250g cherry tomatoes Seasoning: ½ cup extra virgin olive oil 6 garlic cloves, minced 3 rosemary stalks, leaves removed and chopped 1 tablespoon dried Greek oregano 1 teaspoon paprika Sea salt and freshly ground pepper Juice of 1 lemon Instructions: Preheat the oven:  Set to 200°C fan forced. Line a large baking tray with baking paper. Prepare the vegetables:  Spread the potatoes, zucchini, capsicums, and red onion evenly on the tray. Add the garlic, rosemary, and oregano, then season with smokey paprika, sea salt and pepper. Drizzle generously with olive oil and toss to combine. Roast for 30-35 minutes. Add halloumi and tomatoes:  Remove the tray from the oven, add the cherry tomatoes and halloumi slices. Drizzle with the remaining olive oil, sprinkle with a touch more oregano, and return to the oven. Bake for an additional 15 minutes, or until the halloumi is golden. Finish and serve:  Once baked, squeeze fresh lemon juice over the dish. Serve with warm pita bread or STOVETOP WHITE RICE , and a side of GREEK TZATZIKI DIP AND SAUCE . Enjoy the blend of roasted vegetables and melted halloumi in this delicious bake! Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok   YouTube Roasted Vegetable Bake with Melted Halloumi Margaret Pahos @CreateCookShare

These homemade gluten-free Zucchini, Basil, and Feta Fritters are perfectly crispy on the outside and juicy on the inside. They make for a healthy appetiser, side dish, or even light meal. In Greek, we call the 'kolokitho-keftedes' and they are the perfect bite of summer! Zucchini Basil and Feta Fritters, gluten-free What are Kolokithokeftedes (Zucchini Fritters)? Separating the word 'kolokithokeftedes' in half, 'kolokithi' means zucchini and 'keftedes' means meatballs, so together it makes the word Zucchini-balls. What makes these fritters Greek and different from most fritters is the incorporation of tangy feta and a whole heap of fresh herbs. The taste is aromatic and sensational. Watch How to Make It Helpful Tips Can I prepare the ingredients ahead of time? All the ingredients can be individually prepared ahead of time, however, overnight, the zucchini may release more liquid which will need to be squeezed out again. Combine the ingredients only when ready to cook. The Lemon and Garlic Dip can be made the day before and stored in an air-tight container in the refrigerator. I want an Extra Crispy Coating For an extra crispy coating, add a heaped tablespoon of parmesan cheese to the mixture. Can I swap brown rice flour with plain gluten-free flour? Yes, you can but I find brown rice or rice flour helps to make the fritters cripsy. Zucchini Basil and Feta Fritters, gluten-free How To Make Zucchini, Basil and Feta Fritters First, begin by making your Lemon and Garlic Dip so it has time to set in the fridge. Using a fine grater, simply grate the fresh garlic, and the lemon skin and then combine this with the yogurt, extra virgin olive oil, and pepper. Refrigerate. Next prepare the zucchini. Grate on a coarse grater and then squeeze out as much liquid as you can. You can use a paper towel, nut bag, or cheesecloth or even place it into a strainer and using the back of a spoon, push down to release the liquid. Chop the green onions, basil, and dill and add them to the bowl with the zucchini. Crumble into fine pieces the feta and add them to the bowl. Crack the eggs, whisk them and add them to the bowl. Season with sea salt flakes and freshly ground pepper and add the brown rice flour. Combine well. Heat the oil in a frying pan (I love to use olive oil or avocado oil) and only add the scoop of the mixture if the oil sizzles once the tip of the mixture is added. This step helps to achieve crispy fritters. Cook on each side over medium-high heat until golden brown and do not overcrowd the pan. Continue with the remaining mixture. Zucchini Basil and Feta Fritters, gluten-free What to serve with Zucchini, Basil and Feta Fritters Greek Salad Mexican Quinoa Salad Basil and Zucchini Pesto Pasta Greek Tzatziki Dip Lamb Cutlets with Sage and Chickpeas Green Bean Stew (Fasolakia) Zucchini Basil and Feta Fritters, gluten-free Zucchini, Basil and Feta Fritters Prep 10 minutes Cook 15 minutes Makes approximately 20 (6cm in diameter) INGREDIENTS Fritters: 500g / 2 large zucchini, whole 50g / 1 ½ cups fresh basil, washed, finely chopped leaves and stems 20g / ½ cup dill washed, finely chopped leaves and stems 200g feta, crumbled 50g / 1/2 cup cheddar / tasty grated (optional but recommended) 3 green onions, finely sliced 3 large eggs, whisked 4 tablespoons brown rice flour (optional to use plain gf flour) Seasoning of sea salt and freshly ground pepper Cooking oil for frying (I like to use olive oil or avocado oil) Lemon and Garlic Dip: 250g / 1 cup thick Greek yogurt 1 large garlic clove, finely grated or minced Zest of 1 whole lemon 2 teaspoons extra virgin olive oil Freshly ground pepper INSTRUCTIONS 1. Begin with the lemon and garlic dip. Combine all ingredients in a bowl, cover with cling wrap, and place into the refrigerator. 2. Coarsely grate the zucchini, then place one-third of it at a time in the center of a paper towel or nut bag, and squeeze to remove excess liquid. 3. Place the zucchini into a deep large bowl along with the green onions, basil, dill, feta, (cheddar if adding), eggs, rice flour, and seasoning. Combine well and allow to sit for 5 minutes. 4. Heat cooking oil in a frying pan over medium-high heat. Scoop 2 tablespoons of mixture per fritter, into the frying pan, and fry on both sides until lightly browned. Space the fritters at least 4-5 cm apart whilst frying. 5. Transfer onto a plate with a paper towel to absorb excess oil. Repeat the process with the remaining mixture. 6. Serve immediately while crispy or at room temperature and alongside lemon and garlic dip. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Zucchini Basil and Feta Fritters, gluten-free Recipe and Photography Margaret Pahos for @CreateCookShare