When you’re after an elegant meal that’s quick to prepare, these One-pan Lamb Cutlets with Chickpeas are ideal. This Mediterranean-inspired dish brings together juicy lamb cutlets with fragrant sage, rosemary, and garlic for a deeply flavourful bite. With the addition of chickpeas and fresh spinach, this gluten-free dinner is both hearty and wholesome. Ready in under 20 minutes, it’s perfect for busy nights when you want a delicious meal without the hassle. Let's start cooking! One-pan Lamb Cutlets with Chickpeas (gluten-free) To make this even more indulgent, serve it with a side of fluffy rice and a spoonful of creamy Greek yogurt or my home made Tzatziki . It adds a refreshing tang that complements the spices perfectly, while the rice soaks up all those rich flavours, turning every bite into pure comfort. This quick recipe brings a touch of the Mediterranean straight to your dinner table, ideal for any night of the week! Watch How to Make It Helpful Tips and Suggestions Choose Fresh, Quality Lamb : Look for lamb cutlets that are evenly cut with a nice balance of meat and fat. Quality meat will make a big difference in flavor. Preheat the Pan Well : Getting the pan hot before adding the lamb ensures a great sear, which locks in juices and enhances flavour. Use Fresh Herbs : Fresh sage and rosemary elevate the dish with their aromatic flavours. Serve with Greek Yogurt or Tzatziki : A dollop of Greek yogurt or Tzatziki adds a creamy, tangy note that balances the richness of the lamb and complements the herbs. Garnish Just Before Serving : Finish with lemon zest, cracked pepper, and a bit of crumbled feta if you’d like. Adding these right before serving keeps them fresh and vibrant. One-pan Lamb Cutlets with Chickpeas (gluten-free) Ready in only a few steps! Sear the seasoned lamb cutlets. Add the rosemary, garlic, sage, and chickpeas. Add the baby spinach. Garnish with lemon zest and enjoy! Hard to believe but true. Simple, delicious, and ready in 20 minutes. Other Lamb Recipes you'll LOVE Roasted Boneless Leg of Lamb Roasted Lamb in a Pocket Herb Kafta with Bean Salad and Yoghurt Dressing More Lamb (and Beef) Recipes One-pan Lamb Cutlets with Chickpeas (gluten-free) Lamb Cutlets with Chickpeas Serves: 4 Prep 10 minutes Cook 15 minutes INGREDIENTS 2 tablespoons extra virgin olive oil 1 tablespoon butter 8 lamb cutlets Sea salt and freshly cracked black pepper 2 sprigs rosemary, leaves removed and finely chopped 4 garlic cloves, sliced diagonally 8 sage leaves, ripped in pieces 400g can chickpeas, rinsed and drained 120g baby spinach Juice of ½ lemon Zest of ½ lemon Recommended toppings: A dollop of Greek yogurt or a dairy-free alternative or home made TZATZIKI To serve: STOVETOP RICE and crumbled feta (dairy-free option) INSTRUCTIONS Heat oil and pan fry: Warm the olive oil and butter in a large pan over medium heat. Season and sear: Season the lamb cutlets with salt and pepper, then add them to the pan. Sear for 3 minutes on one side, flip, and sprinkle the rosemary on top. Cook for 1 minute, then add the garlic, sage leaves, and chickpeas. Cook for an additional 4 minutes, stirring occasionally, until chickpeas are slightly golden. Add spinach: Create small spaces around the lamb cutlets and add the baby spinach. Let it wilt slightly, about 1 minute, then toss with the lamb and chickpeas. Finish with lemon juice: Drizzle the juice of ½ lemon over the lamb and chickpeas, stirring to coat everything in the citrusy flavor. Serve: Remove from heat and serve immediately. Garnish with lemon zest, a dollop of my home made Tzatziki or Greek yogurt (or dairy-free alternative), and crumbled feta if desired. Pair with fluffy rice , and enjoy! One-pan Lamb Cutlets with Chickpeas (gluten-free) Margaret Pahos @CreateCookShare

Craving Spanakopita but short on time? This Spanakopita Cheese Melt, also known as Spinach and Feta Grilled Cheese, has all the flavours of the Greek classic, without the filo! A mix of baby spinach, feta, and Kefalotyri melts between golden, buttery gluten-free bread for a quick, cheesy, and tasty meal. Perfect for lunch, dinner, or a snack! Let's start cooking! Spanakopita Cheese Melt (gluten-free) Story Behind the Recipe One day, I had some leftover spanakopita filling and, on a whim, tucked it between two slices of bread for lunch. I couldn’t believe how good it was - crispy, cheesy, and packed with all the flavours of the original, but without the effort of making pastry. For those eating gluten-free, finding or making filo can be tricky and expensive, so this was the perfect shortcut. It has everything you love in grilled cheese - golden, buttery bread and gooey, melty cheese, but with a delicious Greek twist. Now, every time we make it, we can’t stop at just one! Watch How to Make It Watch How to make this delicious Spanakopita Cheese Melt Helpful Tips for the Perfect Spanakopita Cheese Melt Pile on the Filling  – Add as much filling as you like! Greeks love to really stuff their food, so if you prefer a heartier sandwich, this recipe makes 2-3 generously filled melts. For a more traditional grilled cheese, it can make four sandwiches. Let it Rest  – After cooking, let the sandwich cool for about two minutes before slicing. This helps everything set so the filling doesn’t spill out. Mix Well for the Perfect Texture  – When preparing the filling, mash and mix it well until it forms a paste-like consistency. This ensures it sticks together inside the sandwich, preventing it from falling apart while cooking or eating. Spanakopita Cheese Melt (gluten-free) Other Spinach and Feta Recipes you'll LOVE PastryLess Spanakopita Spinach and Feta Pinwheels Spanakopita with Gluten Free Puff Pastry Greek Spinach Rice with Feta Spanakopita Cheese Melt (gluten-free) Spanakopita Cheese Melt (gluten-free) (Spinach and Feta Grilled Cheese) Makes 3 sandwiches Prep: 10 minutes Cook: 5 minutes per melt INGREDIENTS 1 ½ cups (about 60g) baby spinach, finely chopped 1 large green onion (spring onion), finely chopped 3 (or double amount for extra cheesy) slices cheese (cheddar/tasty) ½ cup (50g) feta cheese, crumbled ½ cup (50g) Kefalotyri Greek cheese, grated (or use a combination of mozzarella and Pecorino Romano) 2 teaspoons dried dill (optional to use fresh dill) Salt & pepper, to taste pure butter 6 slices Gluten-Free Bread INSTRUCTIONS 1.      Prepare the Filling  – In a bowl, combine the baby spinach, feta, Kefalotyri, dill, green onion, salt, and pepper. Using your hands, gently mix and lightly mash the ingredients together until the mixture becomes sticky and holds together. 2.      Assemble the Sandwiches  – Place a slice of cheese onto one slice of bread, then evenly divide the spinach and cheese mixture over the cheese. If using extra cheese, add another slice on top before placing the second slice of bread on each sandwich. 3.      Butter the Bread  – Lightly butter the outer sides of each sandwich. 4.      Cook the Sandwiches: Sandwich Press  – Place in a preheated press and cook until golden brown and crispy. Pan-Fried  – Heat a pan over medium-low heat and cook each sandwich for 2–3 minutes per side, pressing gently, until golden and the cheese is melted. 5.      Serve & Enjoy  – Slice and serve warm! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube Filling for Spanakopita Cheese Melt (gluten-free) Margaret Pahos @CreateCookShare

Tender yet crisp, these Mediterranean Snake Beans with Lemon Honey Dressing are a vibrant, nutrient-rich side dish. Tossed in a zesty, slightly sweet dressing with crushed walnuts for crunch, they’re packed with flavor. Pair with skordalia (Greek Garlic Potato Dip) and gluten-free bread for a hearty, satisfying vegetarian meal. Snake Beans with Lemon Honey Dressing Story Behind the Recipe A Family Tradition: Snake Beans with Skordalia Growing up, my father would grow green snake beans in his garden, and every summer, my mother would prepare them with Skordalia , the beloved Greek Garlic Potato Dip . Often served with cod, it was a meal I cherished. Sharing it with my children after so many years brought back the same joy and nostalgia, reminding me why this dish is so special. Watch How to Make It Watch how to make Snake Beans with Lemon Honey Dressing Lemon Honey Dressing FAQ: Snake Beans with Lemon Honey Dressing Can I use regular green beans instead of snake beans? Yes! While snake beans have a slightly firmer texture and a more earthy flavour, regular green beans work well as a substitute. How do I stop snake beans from going mushy? The key is to avoid overcooking. Boil them just until tender but still vibrant (about 6-7 minutes), then immediately transfer them to ice water to stop the cooking process. This keeps them firm and bright green. Can I make this dish ahead of time? Yes! You can cook the beans and store them in the fridge for up to 24 hours before dressing them. The dressing itself can be made ahead and kept in an airtight container in the fridge for up to one week. What can I serve with these beans? They pair beautifully with grilled fish, roasted meats, or vegetarian options like halloumi or feta. See below for some of my own recipe options. For a heartier meal, try serving them with skordalia (Greek garlic potato dip)  and gluten-free bread. Can I add extra flavours to the dressing? Absolutely! For a bit of heat, add chili flakes. For a Mediterranean twist, a sprinkle of sumac or oregano works beautifully. Snake Beans with Lemon Honey Dressing What to Serve with Snake Beans Skordalia (Greek Garlic Potato Dip) Lamb Steaks with Eggplant and Potatoes Lemon and Garlic Butter Fish Honey and Walnut Baked Fish Oven Baked Calamari Air Fryer Parmesan Chicken Tenders Snake Beans with Lemon Honey Dressing Snake Beans with Lemon Honey Dressing   Serves:  6 (as side dish) Prep Time:  5 minutes Cook Time:  15 minutes INGREDIENTS 300g-400g snake beans, trimmed ¼ cup walnuts, crushed 2 tablespoons extra virgin olive oil 3 tablespoons fresh lemon juice 1 tablespoon honey 1 teaspoon Dijon mustard Sea salt, to taste Freshly ground black pepper, to taste   INSTRUCTIONS   1.   Boil the Snake Beans: Bring a large pot of salted water to a boil. Add the snake beans and cook for 6-7 minutes, or until tender yet still vibrant in colour. Immediately drain the beans and transfer them to a bowl of ice water to halt the cooking process. Once cooled, drain thoroughly.   2.   Prepare the Dressing: In a small jar, or deep bowl, add the olive oil, lemon juice, honey and Dijon mustard. Shake well or whisk until emulsified, creamy and golden.   3.   Season & Serve: Place the cooked beans on a serving dish. Season with a generous amount of sea salt and pepper and drizzle over the lemon honey dressing. Sprinkle the crushed walnuts over the top and gently toss.   Serving suggestion:  Enjoy as a simple side dish with grilled fish, roasted meats, or a classic Greek meal. For extra flavour, serve topped with my mum’s Skordalia (Greek Garlic Potato Dip) . 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   Snake Beans with Lemon Honey Dressing Margaret Pahos @CreateCookShare

Light, creamy, and bursting with Mediterranean flavours, this Potato and Cucumber Salad with Creamy Dill Dressing is the perfect blend of freshness and zest. Tender baby potatoes, crisp cucumbers, and zesty red onion come together in a velvety dressing infused with dill, lemon, and Dijon. This salad is effortlessly delicious whether served as a side dish for gatherings or prepped ahead for easy meals. Enjoy it chilled for a refreshing bite or at room temperature for maximum flavor. Simple ingredients, big flavor—this is a salad you’ll crave again and again! Let’s make it. Potato and Cucumber Salad with a Creamy Dill Dressing Watch How to Make It Helpful Tips Boiling the Potatoes Whole: Whole potatoes absorb less water during the boiling process compared to peeled and diced potatoes. This is crucial for maintaining the desired texture of the salad; we want the potatoes to be tender but not waterlogged. Testing for Doneness and Cooling Before Cutting: Pierce the potatoes with a fork or sharp knife, to check for doneness. They should be easily pierced but not overly soft or mushy. Then, allow the boiled potatoes to slightly cool down before cutting. This makes them easier to handle, and the slight cooling period helps them retain their shape. Dill Dressing: Whisking the dressing, creates a creamy textured, and well-blended dressing. Simply make sure to adjust the quantities of lemon juice, salt, and pepper according to your taste preferences. The dressing should be balanced, with the lemon adding brightness and the salt enhancing the overall flavor. Optional Additions:  Sliced green or yellow capsicum can add bursts of color and freshness and toasted pine nuts or sunflower seeds can provide a delightful crunch. Storage and Freshness: If planning to store the salad for an extended period, consider storing the dressing separately and adding it just before serving to maintain maximum freshness plus, i f the salad has been refrigerated, give it a gentle toss before serving to redistribute the dressing and ensure all ingredients are well-coated. Meal Prep and Dividing the Dressing:  If making multiple servings for meal prep, portion the dressing separately for each container to prevent overdressing. Potato and Cucumber Salad with Grilled Chicken (optional) Other Potato Recipes You'll LOVE Cheesy Potato Cakes Potato and Tomato Mediterranean Bake Salmon and Buffalo Mozzarella Potato Gem Cups Sausage and Cheesy Mash Pie Artichokes with Potatoes and Peas Potato and Cucumber Salad with Creamy Dill Dressing Potato and Cucumber Salad with Creamy Dill Dressing   Serves 6 as a side salad Makes 4 servings for meal prep   Prep 15 minutes Cook 25 minutes   INGREDIENTS   Salad: 1kg white baby potatoes 2 Lebanese cucumbers, sliced thin 1 red onion sliced thin 1 cup parsley leaves, roughly chopped   Dressing: ½ cup fresh dill, finely, chopped ½ cup mayonnaise 1/3 cup fresh lemon juice 3 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard ½ teaspoon sea salt ½ teaspoon cracked pepper    INSTRUCTIONS   1. Prepare the potatoes: Add the potatoes with skins to a pot of salted water and bring to a boil. Boil for 25 minutes, or until fork-tender, depending on the size of the baby potatoes. Once cooked, let them cool slightly and then cut into quarters or sixths. 2. Prepare the Vegetables: Thinly slice the Lebanese cucumbers and red onion, and chop the parsley leaves and dill. 3. Make the Dressing: In a bowl, whisk together the dill, mayonnaise, fresh lemon juice, extra virgin olive oil, Dijon mustard, sea salt, and cracked pepper. Mix until the dressing is smooth and well combined. 4. Combine Ingredients: In a large mixing bowl, combine the potatoes, cucumbers, red onion, and chopped parsley. 5. Add Dressing, Toss, and Serve: Pour the creamy dill dressing over the salad ingredients in the bowl. Gently toss the salad to ensure that all the ingredients are well coated. 6. Optional to Chill: Cover the bowl with cling wrap and refrigerate for at least 1 hour to allow the flavours to meld or optional to serve at room temperature. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok YouTube Potato and Cucumber Salad with Creamy Dill Dressing Recipe and Photography Margaret Pahos @CreateCookShare

Briami is a wholesome Greek dish filled with vibrant vegetables like potatoes, eggplant, zucchini, and tomatoes. Roasted with oregano, garlic, and plenty of extra virgin olive oil, it becomes tender, flavourful, and deeply satisfying. Enjoy it as a main with feta and gluten-free bread or as a side with fish or lamb. Delicious hot or at room temperature, this simple dish brings the taste of Greece to your table. Let's get cooking! Greek Vegetable Bake with Olives and Feta gluten-free What is Briami? Briami is a traditional Greek, gluten-free, plant-based dish made by roasting fresh vegetables with extra virgin olive oil and herbs until tender and flavorful. This simple yet delicious recipe highlights the heart of Mediterranean eating—filling 80% of the plate with wholesome vegetables, a key principle in both Greek cuisine and Blue Zone longevity. Traditionally made in summer, Briami includes eggplant, zucchini, capsicum, onions, and tomatoes, slow-baked until caramelised and naturally sweet. It’s served with country-style bread to soak up the rich juices, deeply satisfying every bite. In some parts of Greece, it’s called Tourlou, meaning ‘all mixed up,’ while similar versions exist worldwide, like Ratatouille. No matter the name, this dish embodies the Mediterranean way of eating—simple, nourishing, and meant to be enjoyed with good company. Watch How to Make It Greek Vegetable Bake with Olives and Feta (Briami) Helpful Tips What size do I cut all the Vegetables? Make sure all pieces are roughly the same size. With the onion and tomatoes, I would slice them into half and then each half into wedges, and then the remaining vegetables into cubed pieces, approximately 3cm. They do not have to be perfect , just roughly cut. This ensures they will be cooked and ready at the same time and end up soft and sweet. Can I use other Vegetables ? Absolutely! I would encourage you to experiment and use different seasonal produce as the taste of the dish completely changes in flavour, depending on what vegetables you use. I would love you to first try my recipe and then why not experiment with other flavours and compare. One example is this combination: potatoes, leek, tomatoes, eggplant, carrot, parsnip, and parsley. Do I have to use so much extra virgin olive oil? Briami is under the category of 'vegetable centered Greek dishes' called LATHERA coming from the word "lathi" meaning oil. Without the oil, the dish will taste different and the vegetables will not soften and sweeten. In simple terms, yes, you need to use the whole amount of extra virgin olive oil. I would recommend using quality EVOO and preferably, first cold-pressed. Can I cover the vegetables with foil? It is preferred you cover the baking tin with baking paper, however, foil can still be used. It is important however NOT to fold in and enclose the baking tin as this will cause the vegetables to 'steam' rather than bake. Simply place the baking paper or foil over the top without tucking it in on the sides (view video). Greek Vegetable Bake with Olives and Feta gluten-free What to Serve with Briami Even though Briami is a main meal in itself, it is often served as a side dish as well. Here are a few ideas that pair perfectly with it. Stovetop Rice Quinoa Oven Baked Calamari Stuffed Baked Chicken Breast Roasted Boneless Leg of Lamb Easter-Style Greek Lamb Greek Vegetable Bake with Olives and Feta gluten-free Briami: Greek Vegetable Bake with Olives and Feta Serves 4 as a main - 8 as a side dish Prep: 10 minutes Cook: 1 hour 30 minutes Round baking tin approximately 35-40cm diameter or 30x30cm baking tin INGREDIENTS Vegetables: 3 large tomatoes, sliced into wedges 2 large potatoes, peeled and cubed 1 large brown onion, roughly chopped 1 large zucchini, cubed 1 large carrot, cubed 1 medium sweet potato, peeled and cubed 1 medium eggplant, cubed 1 medium red capsicum, seeded and chopped 6 large garlic cloves, minced 16 kalamata olives 200g Greek Feta, diced or crumbled (dairy-free optional) Seasoning: 1.5 tablespoons dried Greek oregano 1 tablespoon sea salt flakes 1 teaspoon pepper 1 heaped tablespoon of tomato paste 1 cup water ½ cup extra virgin olive oil (extra to drizzle after cooked) INSTRUCTIONS Preheat the Oven: Line a tray with baking paper and preheat the oven to 180°C fan-forced oven. Prepare the Vegetables: Cut all vegetables into equally sized pieces for even cooking. Transfer them to the baking tray along with the olives, but not the feta. Season and add the Sauce: Sprinkle the vegetables with sea salt, pepper, and oregano and drizzle the extra virgin olive oil. In a bowl, whisk together the tomato paste and water, then pour over the vegetables. Bake Until Tender: Cover with baking paper that has been wet (cover the tray with wet baking paper, pressing it gently over the vegetables to help lock in moisture and enhance their texture) and bake for 1 hour and 30 minutes, turning the tray halfway through for even cooking. Add Feta and Extra Olive Oil: Once cooked, remove from the oven and add the feta. Stir gently if desired or leave it on top. Drizzle with extra virgin olive oil. Serve and Enjoy: Pair with crusty bread, warm steamed rice, pasta, or a protein of your choice. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Greek Vegetable Bake with Olives and Feta gluten-free Recipe and Photography Margaret Pahos for @CreateCookShare

All the flavours of a traditional Greek Moussaka with half the work and ready in half the time. Sounds good? It sure does! Get ready for the best and tastiest MOUSSAKA SHEPHERD'S PIE you'll eat. Sometimes you want to cook something specific but the thought of making a mess in the kitchen and needing to spend a long time preping can be a turn off. Moussaka can sometimes feel like its one of those meals. Traditionally Moussaka is layers of eggplant, potato, a rich spicy meat sauce topped with a creamy béchamel sauce. Each layer and ingredient needs to be separately cooked and then put together. It is my favourite Greek recipe but I don't make it often as it takes so long to bring together. If you were to ask my husband what he loves me to cook for him, he always says "my wife's moussaka!" He is obsessed with my Moussaka and I feel bad that I don't make it often enough for him. And so I had to find a quick, tasty and easy way to make it so it can be made during the weekday as well as the weekend. Here enters my MOUSSAKA SHEPHERD'S PIE. Moussaka to Greeks is what Shepherd's Pie is to the Irish and what Cottage Pie is to the Americans. A warm, hearty meal in one that needs no side dish. It is perfect on its own. Well, I guess you can add some feta and olives on the side... after all, it's a Greek meal! Easy Steps to Cooking this Moussaka Shepherd's Pie Boil the potatoes and then mash them. Add to the pot the eggplant and cook till tender. Add the mince and brown. Add all the ingredients together. Cook and combine well. Top with the potato mash. Bake. Violá Super simple. Watch How to Make It And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Creating, Margaret Moussaka Shepherd's Pie Serves 4-6 Prep 30 Cook 40 Casserole 30cm diameter INGREDIENTS Meat Filling: 2 large eggplant, diced into 2cm pieces 1 kg combined lamb and beef mince 1 large brown onion, diced 1 cup diced tomatoes (400g canned) 3 tbs extra virgin olive oil 2 tbs tomato paste 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp dried oregano ½ cup fresh parsley, chopped 1 cup basil leaves, chopped ½ cup water Sea salt and pepper Potato Topping: 1kg Desiree Potatoes (red skin), peeled and diced into 3cm pieces 2 tbs butter* (approx. 50g) plus extra ½ cup milk of choice* ½ tsp ground nutmeg 2 tbs parmesan cheese Sea salt and pepper * Dairy Free alternative can be used with the same result INSTRUCTIONS 1. Boil potatoes for 15 minutes. Once cooked, drain, and using a potato masher or fork, mash. Add milk, butter, nutmeg, salt and pepper while the potato is still warm. The butter will melt as soon as it is combined with the hot potatoes. Cover and set aside. 2. Add to the casserole pot oil, onion, and eggplant. Season well with sea salt and pepper. Fry over medium heat until eggplant is well cooked stirring occasionally. Remove from heat and empty the eggplant into a bowl. 3. Add to the same pot the mince and season well with sea salt and pepper. Cook over high heat until brown. 4. Add back into the pot the eggplant mixture, diced tomatoes, tomato paste, water, flour, seasoning, and herbs (all meat-filling ingredients). Cook for 10 minutes. Taste for seasoning. 5. Spread the potato mixture over the top of the meat-filling mixture. Grate about 2 tbs of parmesan cheese over the top and some dollops of butter. Season more if required. 6. Bake in preheated oven 190C fan forced for 35-40 minutes. After the first 15 minutes, turn the baking dish around to evenly bake. 7. Serve hot with olives and diced pieces of feta.

Greek Baked Okra with Potatoes (Bamies Sto Fourno) is a hearty, vegetable-packed dish bursting with Mediterranean flavours. Tender okra, potatoes, and eggplant are baked in a rich, aromatic tomato sauce with oregano, thyme, and a hint of cinnamon. Naturally gluten-free and vegetarian, this wholesome Greek classic is perfect as a main or side. Enjoy it with crusty gluten-free bread to soak up every delicious bite! Greek Baked Okra with Potatoes (Bamies Sto Fourno) What are Lathera Recipes? This dish is part of Lathera, a traditional Greek style of cooking where vegetables are slowly cooked with plenty of olive oil. The name comes from the Greek word láthi (λάδι), meaning oil, highlighting its rich, comforting nature. Simple yet nourishing, Lathera dishes have long been a staple in the Greek diet, often enjoyed with bread and cheese. While they are popular during Lent, Greeks traditionally ate mostly vegetarian meals year-round, making dishes like this a key part of their cuisine. Greek Baked Okra with Potatoes (Bamies Sto Fourno) Story Behind the Recipe Growing up, my mum made okra on the stovetop, often using canned okra. It was one of my father’s favorite meals. Now, in my own home, I love growing vegetables, and okra is one of the easiest to grow. Over time, I’ve learned to cook it in different ways, but baking is my mum’s favorite. It gives the best texture—tender, flavorful, and never slimy! Many people like the idea of eating okra but don’t enjoy its slimy texture, especially when cooked on the stovetop. Also, if the tops aren’t trimmed the right way, the seeds can be exposed, making it even more slippery. That’s why I created this recipe—to help people enjoy okra in a new way. Baking gives it the best texture. Watch the video below to see how to trim okra properly! Watch How to Make It Can I Use Canned or Frozen Okra? Frozen okra  works perfectly in this recipe, as the tips are already trimmed. Simply place the frozen okra directly into the oiled baking tray without needing any extra prep! Canned okra can also be used in this recipe. Just drain and gently rinse it before placing it in the tray. It's important to cut the potatoes into 1cm cubes, as smaller pieces are needed to ensure all ingredients cook evenly. The total baking time is reduced to 45 minutes, and the end result will be more saucy than when using fresh or frozen okra. Some of Okra's key benefits Rich in Vitamins and Minerals:  Okra is a great source of vitamin C , vitamin K , folate , and vitamin A , all of which help boost immunity and support healthy skin. High in Fiber:  Okra is rich in dietary fiber , which helps with digestion, promotes gut health, and can assist in managing blood sugar levels. Antioxidants:  It contains antioxidants  like flavonoids  and polyphenols , which can help reduce inflammation and protect cells from damage. Low in Calories:  Okra is low in calories, making it a healthy option for weight management. Heart Health:  The fiber , magnesium , and potassium  in okra support heart health by helping to lower cholesterol and blood pressure. Good for Bone Health:  Thanks to its vitamin K  content, okra helps with bone strength and healing. Including okra in your diet provides a nutrient-packed addition to meals while supporting overall health! Greek Baked Okra with Potatoes (Bamies Sto Fourno) Greek Baked Okra with Potatoes (Bamies Sto Fourno)   Serves:  4–6 (as a main or side dish) Prep Time:  15 minutes Cook Time:  1 hour INGREDIENTS Vegetables: 500g fresh okra ¼ cup (60ml) extra virgin olive oil (plus extra for drizzling) 2 (about 400g) medium potatoes, diced 2cm cubed pieces 1 large red onion, finely chopped 1 medium eggplant, diced 1 red capsicum, thinly sliced 2 large garlic cloves, minced 2 tablespoons tomato paste 400g canned crushed tomatoes 1 cup water or vegetable stock   Seasoning: 1 teaspoon dried thyme 1 teaspoon dried oregano ½ teaspoon ground cinnamon (optional, for depth) 2 teaspoons sea salt ½ teaspoon black pepper 2 bay leaves   INSTRUCTIONS 1. Make the Eggplant and Capsicum Tomato Sauce Heat the olive oil in a saucepan over high heat. Add the onion and eggplant onion and cook until soft, about 2-3 minutes. Stir in the capsicum, potatoes, and minced garlic and cook for another 2 minutes until lightly browned. Add the tomato paste, stir for a minute, then pour in the crushed tomatoes, oregano, thyme, cinnamon, salt, pepper and bay leaves. Add 1 cup water (or vegetable stock), and stir well, and let simmer for 3 minutes. 2. Prepare the Okra In the meantime, wash the okra and pat dry. Trim the tops by cutting around the cap in a cone shape, being careful not to expose the seeds (this prevents sliminess). 3. Assemble the Dish Preheat the oven to 190°C. Lightly drizzle extra virgin olive oil over the baking dish to prevent sticking, then arrange the okra in a single layer. Evenly pour the sauce over the vegetables and finish with a final drizzle of olive oil and pour one cup of water over the sauce. 4. Bake Until Tender Take a piece of baking paper and scrunch it up. Lightly wet it, then squeeze out the excess water. Unfold the paper and place it over the food inside the baking tray, ensuring it fits snugly to cover the ingredients. Bake for 45 minutes then uncover and bake for another 15 minutes until the okra is tender, the potatoes are cooked through, and the sauce has thickened. 5. Serve Let it rest for a few minutes before serving. Enjoy warm with steamed rice, or crusty gluten-free bread or alongside grilled meats and feta. Optional to sprinkle finely chopped parsley and crumbled feta over the top. 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   Greek Baked Okra with Potatoes (Bamies Sto Fourno) Margaret Pahos @CreateCookShare

Caramelised Figs with Greek Yoghurt and Granola is one of life’s simple pleasures—a perfect balance of creamy, crunchy, and caramelized sweetness. In Greece, summer mornings often begin with thick, tangy yoghurt drizzled with honey and topped with fresh figs. This version takes it a step sweeter, caramelizing the figs until golden and sticky, their natural sugars deepening in flavour. Paired with crunchy gluten-free granola, cinnamon, and fragrant basil, every bite is a mix of textures and tastes. Packed with probiotics, fibre, and healthy fats, this indulgent yet wholesome dish is a feast for both the palate and body! Caramelised Figs with Greek Yoghurt and Granola (gluten-free) Story Behind the Recipe In Greece, summer mornings were special. My grandparents would serve a bowl of thick Greek yoghurt topped with fresh figs and golden local honey, always finished with a dusting of cinnamon. The figs, bursting with sweetness, came straight from nearby trees, while the honey was pure, rich, and fragrant. It was a simple yet perfect breakfast—creamy, sweet, and nourishing. Inspired by those cherished mornings, this recipe takes it a step further by caramelising the figs, deepening their flavour, and adding crunchy granola. It’s a tribute to tradition, with a touch of indulgence! Watch How to Make It Caramelised Figs with Greek Yoghurt and Granola (gluten-free) Caramelized Figs with Greek Yoghurt and Granola Serves: 3-4 Prep: 10 minutes Cook: 5 minutes   INGREDIENTS 500g+ quality Greek yoghurt (adjust quantity to personal preferences) 1+ cups of gluten-free granola (adjust quantity to personal preferences) 6-8 fresh figs, sliced in half 2 tablespoons of honey (for caramelizing) + extra 1 tablespoon of butter 1 teaspoon sugar Ground cinnamon to sprinkle Fresh basil leaves (about 3-4 per person) Chia seeds or crushed walnuts (optional to garnish)   INSTRUCTIONS Caramelize the Figs: Place a small frying pan over medium heat. Add the butter and melt it, swirling it around to coat the bottom of the pan. Add the sliced figs and cook for a minute, allowing them to soften slightly and release some of their juices. Drizzle honey over the figs and sprinkle a little sugar. Stir gently to coat. Continue cooking for another 2-3 minutes until the sauce and figs turn lightly golden and become sticky. Remove from heat and set aside to cool slightly. Prepare the Yogurt: Spoon the Greek yogurt into shallow serving bowls, smoothing the top with the back of the spoon. Assemble: Sprinkle gluten-free granola over the yoghurt. Spoon the caramelized figs on top. Drizzle some honey over the figs and yoghurt for added sweetness. Garnish: Sprinkle cinnamon over the top and optional chia seeds for added crunch and garnish with fresh basil leaves for a fresh, herbal contrast. 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   Caramelised Figs with Greek Yoghurt and Granola (gluten-free) Margaret Pahos @CreateCookShare

This Greek Tomato Salad with Focaccia Croutons is a light and refreshing Mediterranean dish. It combines juicy tomatoes, creamy feta, fresh herbs, and crunchy homemade gluten-free croutons. A great option for a meal, appetizer, or side dish. This version is inspired by traditional Greek bread salads, which use leftover bread soaked in the juices of ripe tomatoes, feta, and olive oil. While it’s similar to Dakos from Crete, I’ve used gluten-free focaccia croutons to fit our diet. For a more traditional touch, you could swap the focaccia for lagana, a Greek flatbread. Let's start cooking! Greek Tomato Salad with Focaccia Croutons and Herb Dressing (gluten-free) Story Behind the Recipe My father grew delicious beef steak tomatoes, and we always prepared a salad with feta, plenty of extra virgin olive oil, and bread to soak up the flavours. This Greek Tomato Salad with Focaccia Croutons is my version of what he loved to eat most. Like my father, I love to grow my own tomatoes and make this salad every year. I enjoy finely chopping shallots and fresh herbs for the dressing - it’s so scrumptiously delicious and addictively good! When poured over the tomatoes, feta, and gluten-free bread, it absorbs all those incredible flavours, making each bite juicy and full of taste. It’s a dish that brings back fond memories and is always a favourite. I know you will love it too. Watch How to Make It Helpful Tips and Suggestions Variety of Tomatoes : The type of tomatoes you use in this salad makes all the difference! Mixing heirloom, Roma, and cherry tomatoes adds a variety of flavours, textures, and colours. Cutting them into different shapes and angles—such as wedges, rounds, and halves—ensures each bite is unique, with different surface areas soaking up the dressing for maximum flavour. Greek Oregano : Always use Greek oregano if possible, as it has a more robust and aromatic flavour compared to other varieties. Rubbing it between your fingers before adding it to the dressing releases its essential oils, which intensifies its flavour and aroma. This small step makes a big difference in the overall taste of the dish! Extra Virgin Olive Oil : Always opt for extra virgin olive oil in this recipe. It's the heart of Mediterranean cooking and contributes a rich, fruity flavour. Cold-pressed extra virgin olive oil is the best choice for health reasons, as it retains more nutrients and antioxidants. The quality of the oil is key to bringing out the flavours of the tomatoes, feta, and herbs. Greek Feta : Greek feta is a must for this salad, and while I personally love goat’s feta for its creamy texture, look for a feta that crumbles easily, rather than one that's chalky and hard. The creaminess of the feta pairs beautifully with the tangy dressing and juicy tomatoes. Gluten-Free Bread : If you can’t find gluten-free focaccia, any gluten-free bread will work in this recipe. Whether it’s a loaf of gluten-free sourdough or a simple gluten-free baguette, the bread will still soak up the delicious dressing, making each bite so tasty. Serving Suggestions : This salad is perfect on its own or as a side dish to grilled meats or fish. It’s also a great way to use up any leftover gluten-free bread. Greek Tomato Salad with Focaccia Croutons and Herb Dressing (gluten-free) Other Salad Recipes you'll LOVE Maroulosalata (Greek Lettuce and Feta Salad) Greek Green Bean Salad Chopped Salad in a Pita Pocket All Salad and Sides Recipes Greek Tomato Salad with Focaccia Croutons and Herb Dressing (gluten-free) Greek Tomato Salad with Focaccia Croutons and Herb Dressing Prep Time: 10 minutes Cook Time: 12 minutes Serves: 4   INGREDIENTS For the Dressing: 1 teaspoon dried oregano ¼ cup fresh dill, finely chopped ¼ cup fresh parsley, finely chopped 1 red shallot, finely chopped (or small red onion) 1 garlic clove, minced 1 tablespoon honey 3 tablespoons red wine vinegar 80ml (1/3 cup) extra virgin olive oil For the Salad: 600g mixed tomatoes (heirloom, Roma, cherry, etc.), sliced 150g Greek feta, broken into chunks 200g gluten-free focaccia (or preferred bread) Extra virgin olive oil, for drizzling Sea salt and black pepper, to taste INSTRUCTIONS   1. Make the Focaccia Croutons Preheat the oven to 220°C (430°F) and line a baking tray with parchment paper. Slice the focaccia horizontally in half, then cut into 3cm pieces. Arrange on the prepared baking tray and lightly spray or drizzle with olive oil on both sides. Sprinkle with sea salt flakes if desired. Bake for 12 minutes, or until golden and crisp. Set aside to cool. 2. Prepare the Tomatoes Slice the tomatoes into various shapes to maximize surface area for soaking up the dressing. Use wedges, rounds, and halves for visual appeal and texture. 3. Make the Dressing In a small bowl, whisk together the olive oil, red wine vinegar, honey, garlic, oregano, fresh dill, parsley, and shallot until well combined. 4. Assemble the Salad Arrange the crispy focaccia croutons on a large serving platter (we place the croutons first to soak up the dressing that drizzles to the bottom) Layer the sliced tomatoes over the croutons. Crumble the feta cheese on top. Drizzle the herb dressing evenly over the salad. Gently toss to combine, then finish with an extra drizzle of olive oil. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube Greek Tomato Salad with Focaccia Croutons and Herb Dressing (gluten-free) Margaret Pahos @CreateCookShare

These gluten-free BIFTEKIA - Greek Meat Patties - are tender, juicy, and packed with flavour! Made with fresh herbs, garlic, and onion, they’re bursting with Mediterranean goodness and have a beautifully golden, crispy exterior. The secret to their incredible texture? Blending the aromatics into a fine mixture before combining them with the beef to keep them juicy and tasty. These are so easy to make in a pan and pair perfectly with a fresh tomato salad, a side of tzatziki, or traditional boiled horta (greens). Whether served on their own, in a pita wrap, or as part of a Greek feast, they’re sure to be a hit. Let's start cooking! Biftekia (Greek Meat Patties, gluten-free) The Story Behind the Recipe Biftekia have always been one of my favourite Greek dishes since I was little. I remember the irresistible aroma of herbs and garlic filling the kitchen as they sizzled away in the pan. They were tender, juicy, and so tasty - a true comfort food. But when my daughter was diagnosed with coeliac disease, I had to rethink the recipe. Traditional biftekia use breadcrumbs to help bind the mixture and keep it moist, but I found that gluten-free breadcrumbs tend to absorb more moisture, making the patties drier. That’s when I discovered the secret: blending the garlic, onion, and herbs into a fine mixture before adding them to the beef. This not only locks in the flavour but also keeps the biftekia beautifully juicy. Now, it’s a recipe we enjoy together as a family, and I hope you love it just as much as we do! Watch How to Make It Helpful Tips for Perfect Biftekia ✔ Size & Thickness:  Shape the biftekia into 1cm thick, 6–7cm wide patties. This size ensures they cook evenly while staying juicy inside and developing a golden crust outside. ✔ No Food Processor? No Problem!  If you don’t have a food processor, grate the onion and garlic and finely chop the herbs by hand. This method works just as well to distribute the flavours throughout the mixture. ✔ Use Olive Oil for Frying:  Traditionally, biftekia are shallow-fried in extra virgin olive oil, which enhances their flavour and helps create that beautiful golden crust. Biftekia (Greek Meat Patties, gluten-free) What to serve with BIFTEKIA Spanakorizo (Greek Spinach and Feta Rice) Greek Tomato Salad with Focaccia Croutons Maroulosalata (Greek Lettuce and Feta Salad) Green Beans Salad Potato and Cucumber Salad with a Herb Dressing Tzatziki Biftekia (Greek Meat Patties, gluten-free) Biftekia (Greek Meat Patties, gluten-free) Prep Time: 10 minutes Cook Time: 15 minutes (cook in 2 batches) Makes: 12 Serves: 4–6   INGREDIENTS 500g minced beef 2 tablespoons red wine vinegar 3 large garlic cloves, peeled 1 large red onion, peeled and quartered ½ cup finely chopped fresh parsley ½ cup finely chopped fresh mint 1 egg 2 teaspoons dried oregano, rubbed to activate the aroma 2 teaspoons salt 1 teaspoon pepper ½ cup (about 50g) gluten-free breadcrumbs Olive oil for frying Juice of ½ lemon   INSTRUCTIONS   1. Prepare the Aromatic Mixture:  Place the red wine vinegar, garlic, onion, parsley, mint, oregano, salt, and pepper into a food processor. Blitz until finely chopped. Alternatively, grate the garlic and onion, and finely chop the herbs by hand. 2. Combine the Ingredients: In a large mixing bowl, add the minced beef. Stir in the processed (or hand-chopped) herb mixture. Add the egg and gluten-free breadcrumbs, then use your hands to mix until well combined. 3. Shape the Patties: Divide the mixture into 12 equal portions. Shape each portion into a flat patty, approximately 1cm+ thick and 7cm wide. 4. Heat the Oil and Cook the Patties: Heat a generous amount of olive oil in a large frying pan over medium heat.   Working in two batches, fry the biftekia for 3 minutes per side, or until golden brown and cooked through. Transfer the cooked biftekia to a tray lined with kitchen paper towels to drain any excess oil. Squeeze fresh lemon juice over the patties while they are still warm for an extra burst of flavour. 5. Serve and Enjoy Serve with Greek tzatziki and a fresh Greek salad. Alternatively, enjoy them on their own as an appetiser or in a gluten-free pita wrap with salad and grated kasseri cheese.   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   Biftekia (Greek Meat Patties, gluten-free) Margaret Pahos @CreateCookShare