Bougatsa-Inspired Custard Bread Bake is a gluten-free take on a traditional Greek Bougatsa - just without the pastry! It can be described as a Creamy Vanilla & Cinnamon Bread Pudding. While the flaky layers may be missing, this custard bread bake delivers all the rich, creamy textures and warm, spiced flavours of the traditional dessert. Infused with cinnamon and vanilla, the soft, pillowy bread soaks up the luscious custard, creating a melt-in-your-mouth dessert that’s effortlessly simple to make. Gluten-free and made with just a handful of ingredients, it’s a comforting, easy-to-bring-together dish that tastes so similar to the classic Bougatsa. Let's start cooking! Bougatsa-Inspired Custard Bread Bake Story Behind the Recipe Last week, at my mother’s, she served warm Greek Bougatsa to her guests, filling the house with the delicious aromas of cinnamon and vanilla. Creamy, comforting, and irresistibly tasty, it was a dessert my daughter had never been able to enjoy due to coeliac disease - I had to change that! Instead of using pastry, I reimagined Bougatsa in a way that was both effortless and gluten-free while still capturing the same luscious custard, warm cinnamon, and fragrant vanilla of the original. The result? A golden, pillowy Greek Bougatsa Custard Bread Bake—soft, rich, and just as comforting as tradition intended. Every spoonful melts in your mouth, carrying the nostalgic warmth of a freshly baked Bougatsa straight from the oven. I hope you enjoy it as much as she did! Bougatsa, but DIFFERENT! This is not a traditional Bougatsa in any way  - it’s a completely new take on the classic. The purpose of this recipe is to capture the rich, creamy custard and warm cinnamon-vanilla flavours of Bougatsa while making it gluten-free, simple to prepare, and accessible to everyone. Instead of filo pastry, this version uses soft, pillowy bread to soak up the custard, creating a comforting, golden-baked dessert that’s easy to make at home. Watch How to Make It Bougatsa-Inspired Custard Bread Bake (gluten-free) (Creamy Vanilla & Cinnamon Bread Pudding)   Prep: 10 minutes Cook: 25+ minutes   INGREDIENTS   8 slices @abbottsbakery Gluten-Free Rustic White, cubed 600ml milk (or dairy-free alternative) 4 large eggs ¼ cup caster sugar 2 tablespoons brown sugar 2 teaspoons vanilla extract 1 ½ teaspoons ground cinnamon 1 heaped tablespoon of butter, for greasing (about 30g) 2 tablespoons icing sugar, for dusting 2 teaspoons ground cinnamon, for dusting   INSTRUCTIONS   1.      Preheat Oven & Grease Baking Dish:  Preheat your oven to 180°C (350°F) and grease a baking dish with butter or olive oil. Dish approximately 25cm x 20cm.   2.     Prepare the Custard: In a large and deep mixing bowl, whisk the eggs, then add the caster sugar, vanilla, cinnamon, and milk. Whisk until well combined. Set aside.   3.     Cube the Bread:  Stack four slices of bread evenly, then cut them into nine equal squares by slicing twice vertically and twice horizontally to create a grid pattern. Add the bread cubes to the custard mixture, fully submerging them. Let them soak for a few seconds and gently press down to ensure they absorb the liquid evenly.   4.      Assemble & Bake:  Pour the bread and custard mixture into a greased baking dish, then evenly sprinkle the brown sugar over the top, allowing it to settle among the soft bread pieces. Transfer to the oven and bake for 25 minutes, or until golden and set.   5.      Finish & Serve:  Remove from the oven and let it rest for 5 minutes. If desired, drizzle a little extra melted butter over the top, then generously sift icing sugar and cinnamon over the surface. The extra dusting enhances the classic bougatsa flavour, so don't be shy with it! Serve warm or chilled. 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   Bougatsa-Inspired Custard Bread Bake

Greek Green Beans with Garlic Potato Dip (Fasolakia me Skordalia) – A delicious Mediterranean classic! Tender snake beans tossed in a zesty lemon-honey dressing pair perfectly with rich, garlicky skordalia for a bold, flavorful combo. This dish is perfect for Lent, vegetarians, or anyone craving a wholesome side. Serve with gluten-free bread to soak up every bite and enjoy the ultimate Greek experience. Let’s get cooking! Green Beans with Garlic Potato Dip (Fasolakia me Skordalia) Story Behind the Recipe This recipe was a staple in our home, especially during the Lenten period leading up to Easter. My mother would cook tender green or snake beans from our garden and pair them with her rich, garlicky skordalia for a wholesome lunch. Served with bread or pita, a crisp lettuce salad and tangy pickled vegetables often accompanied it. Simple, nourishing, and full of Mediterranean flavor, this dish brings back memories of family meals shared around the table. Watch How to Make It IMPORTANT TO READ - detailed video I originally created the Snake Beans with Lemon Honey Dressing and Skordalia (Greek Garlic Potato Dip) as two separate recipes but later decided to combine them into one for a more a complete dish which is the way my mother served it. For the individual recipes and detailed video, click below 👇🏼 Snake Beans with Lemon Honey Dressing (click here for detailed video) Skordalia: Greek Garlic Potato Dip (click here for detailed video) Green Beans with Garlic Potato Dip (Fasolakia me Skordalia) Snake Beans with Lemon Honey Dressing Watch the video HERE 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. Green Beans with Garlic Potato Dip (Fasolakia me Skordalia) Greek Garlic Potato Dip (Skordalia) Watch the video HERE   Prep Time:  10 minutes Boiling Time:  15+ minutes Note: This recipe makes a generous batch , perfect for sharing and storing leftovers! If you need a smaller portion, simply halve the ingredients for a more manageable serving.   INGREDIENTS 800g white potatoes, peeled 4 fresh garlic cloves, chopped ½ cup (125ml) freshly squeezed lemon juice ½ cup (125ml) olive oil 1 ½ teaspoons sea salt ½ teaspoon white pepper 2 tablespoons cold water   To Garnish: Extra virgin olive oil Parsley, finely chopped Paprika   To Serve: Pita bread, gluten-free    INSTRUCTIONS 1.   Boil the Potatoes: Place the peeled potatoes in a pot of boiling, salted water (add at least a teaspoon of salt). Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain well and allow to completely cool (Cooling prevents overworked starches, keeping skordalia creamy, not gummy or gluey).   2.   Blend the Ingredients: Transfer the potatoes to a food processor. Add the garlic, olive oil, lemon juice, sea salt, and black pepper. Pulse to combine until smooth. If needed, add a few tablespoons of cold water to loosen the consistency.   3.   Adjust & Garnish : Taste and adjust seasoning as needed. Serve in a bowl, drizzled with extra virgin olive oil and garnished with paprika and parsley.   4.   Serve & Enjoy: Serve at room temperature with pita, as part of a Greek mezze platter or as my mum served it, alongside snake beans. Find the recipe HERE. Storing Leftovers -  Skordalia can be stored in an airtight container in the fridge for up to 3-4 days. The flavours will continue to develop, making it even more delicious! Before serving, give it a quick stir and, if needed, adjust the consistency with a splash of water or lemon juice. 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   Green Beans with Garlic Potato Dip (Fasolakia me Skordalia) Margaret Pahos @CreateCookShare

Baked Artichokes with Potatoes and Peas are also known in Greece as AGINARES KAI PATATES ME ARAKADES. This traditional rustic dish is vegan, gluten-free, tasty, and the perfect hearty healthy comfort meal. It comes together in 10 minutes and then needs baking. Serve it as a main meal with rice, as a side dish to any protein, or as part of your meal prep but most importantly, serve it with bread to mop up that delicious sauce! Artichokes with Peas and Potatoes Gluten-Free This tray-baked meal is such an easy way to get loads of vegetables, in a delicious way and easily. It’s the perfect dinner recipe and one of those huge rewards for very minimal effort dishes. It’s also a great meal prep idea when paired with grilled chicken or beef or with a bowl of simple steamed rice . Watch How to Make It Baked Artichokes with Potatoes and Peas Helpful Tips Artichokes There are 2 options as to what type of artichokes you can use for this recipe. Traditionally I use frozen artichokes, straight from the freezer and into the tray. They are large and hearty and we prefer them. Here are the ones we purchase from our local fruit market or IGA: Frozen Artichokes If you only have access to canned artichokes, these are the ones I have used: Canned Artichokes With the canned artichokes, always remove the external 2-3 leaves as they are woody and hard to chew. Peas As 500g of peas is used for this recipe, I always use frozen peas over fresh peas for the simple reason that I can't be bothered to peel so many pea pods. However, this is entirely a personal preference. Tomatoes If you have no preference for fresh tomatoes over canned tomatoes, then the canned ones actually come out more delicious in the recipe. They give the meal a more hearty taste and a juicier sauce. Make sure you purchase diced tomatoes if you use the canned variety. Artichokes with Peas and Potatoes Gluten-Free What to Serve with Recipe Even though this recipe is a meal within itself , you can also serve it as a side dish. Here are a few ideas: Stovetop Rice Quinoa Biftekia (Greek Beef Patties) Halloumi with Honey and Thyme Roasted Boneless Leg of Lamb Stuffed Chicken Greek Easter Lamb Artichokes with Peas and Potatoes Gluten-Free Baked Artichokes with Potatoes and Peas, gluten-free Serves 4-6 (main or side) Prep 10 minutes Cook 1hour 15 minutes INGREDIENTS 400g tomatoes, canned or fresh, diced 400-500g artichoke hearts (from a jar, can, or frozen) 500g frozen green peas 500g (3 medium sizes) potatoes, peeled and diced 3cm 4 spring green onions, sliced 2 celery sticks and leaves, sliced 1cm thick 1 cup fresh dill, finely chopped 1 tablespoon, dried Greek oregano 2 tablespoons tomato paste 2 teaspoons sea salt flakes 1 teaspoon pepper 1/3 cup extra virgin olive oil 1 ½ cups water Serving suggestions: Olives, feta, rice, grilled chicken, country-style gluten-free bread. INSTRUCTIONS 1. Preheat oven: Preheat the oven 190°C fan forced. 2. Prepare all ingredients: If using canned artichokes, rinse and drain and if using frozen artichokes, do not defrost. Then peel, slice and dice vegetables as per required. 3. Bring it together: Add all the vegetables, dill, oregano, sea salt, and pepper to a baking tray. Dilute the tomato paste in the water and drizzle it, along with the olive oil, over the vegetables. Combine until all the vegetables are coated in the olive oil and seasoning. 4. Bake: Cover the tray with baking paper and bake for 1 hour. Remove baking paper, stir gently and bake uncovered, for a further 15 minutes. 5. Time to eat! Serve hot or at room temperature. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Artichokes with Peas and Potatoes Gluten-Free Recipe and Photography Margaret Pahos for @CreateCookShare

Skordalia is a bold and creamy Greek Garlic Dip made with mashed potatoes, garlic, olive oil, and lemon juice for a rich, tangy flavour. The name comes from skordo  (garlic), its star ingredient. Traditionally served with fried cod and vegetables, my mum’s recipe is simple, healthy, delicious and perfect for any mezze platter. Let's start cooking! Greek Garlic Potato Dip (Skordalia) Skordalia – My Mum’s Greek Garlic Potato Dip If you love garlic, this traditional Greek skordalia recipe is a must-try! Skordalia is a bold and flavourful Greek dip made with mashed potatoes and plenty of garlic, creating a creamy, hearty texture that truly packs a punch. The name itself comes from its star ingredient— skordo , meaning garlic in Greek. This dip holds a special place in Greek cuisine and is often served on Greek Independence Day alongside batter-fried salted cod or long green beans . It’s also a staple on mezze platters, bringing a rich, tangy contrast to fresh vegetables, grilled meats, or crusty bread. This skordalia recipe is extra special to me—it's my mum’s recipe, one I grew up eating and loving. Made with simple, wholesome ingredients, it’s a garlic lover’s dream and an absolute crowd-pleaser. Add it to your mezze spread and watch it disappear! Watch How to Make It My Mum’s Greek Garlic Potato Dip Helpful Tips for the Perfect Skordalia Boil potatoes whole  to prevent them from becoming too watery. This keeps the texture light and creamy. Once cooked, let them cool completely before mashing to avoid a gummy consistency. If mashing by hand , ensure all ingredients are fully incorporated and smooth. A potato ricer works well for an ultra-creamy texture. Grate or mash the garlic  using a fine grater or a mortar and pestle for even distribution and a smoother, more balanced garlic flavour, if you are not using a food pocessor.. Adjust the consistency  if needed—add a little more lemon juice or water if the dip is too thick. Taste for seasoning - salt and pepper are key to balancing the flavours. Adjust as needed. Serve it your way - Skordalia pairs well with just about everything! I love it with my snake beans , while traditionally, it’s served with cod. It’s also perfect on a mezze platter with simple vegetable sticks or alongside grilled meats. Storing Leftovers - Skordalia can be stored in an airtight container in the fridge for up to 3-4 days. The flavours will continue to develop, making it even more delicious! Before serving, give it a quick stir and, if needed, adjust the consistency with a splash of water or lemon juice. Greek Garlic Potato Dip (Skordalia) Other Dip Recipes Cashew Basil Pesto Traditional Greek Tzatziki Herb Hummus Greek Garlic Potato Dip (Skordalia) Greek Garlic Potato Dip (Skordalia)   Prep Time:  10 minutes Boiling Time:  15+ minutes Note: This recipe makes a generous batch , perfect for sharing and storing leftovers! If you need a smaller portion, simply halve the ingredients for a more manageable serving.   INGREDIENTS 800g white potatoes, peeled 4 fresh garlic cloves, chopped ½ cup (125ml) freshly squeezed lemon juice ½ cup (125ml) olive oil 1 ½ teaspoons sea salt ½ teaspoon white pepper 2 tablespoons cold water   To Garnish: Extra virgin olive oil Parsley, finely chopped Paprika   To Serve: Pita bread, gluten-free Vegetable sticks (carrot, celery, cucumber, capsicum) Or as part of main meal with (chicken, lamb, vegetables etc) Or pair with Snake / Green Beans (click here for recipe)    INSTRUCTIONS 1.   Boil the Potatoes: Place the peeled potatoes in a pot of boiling, salted water (add at least a teaspoon of salt). Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain well and allow to completely cool (Cooling prevents overworked starches, keeping skordalia creamy, not gummy or gluey).   2.   Blend the Ingredients: Transfer the potatoes to a food processor. Add the garlic, olive oil, lemon juice, sea salt, and black pepper. Pulse to combine until smooth. If needed, add a few tablespoons of cold water to loosen the consistency.   3.   Adjust & Garnish : Taste and adjust seasoning as needed. Serve in a bowl, drizzled with extra virgin olive oil and garnished with paprika and parsley.   4.   Serve & Enjoy: Serve at room temperature with pita, as part of a Greek mezze platter or as my mum served it, alongside snake beans. Find the recipe HERE. Storing Leftovers -  Skordalia can be stored in an airtight container in the fridge for up to 3-4 days. The flavours will continue to develop, making it even more delicious! Before serving, give it a quick stir and, if needed, adjust the consistency with a splash of water or lemon juice. 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 Garlic Potato Dip (Skordalia) Margaret Pahos @CreateCookShare

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.