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

Can anyone resist the creamy, garlicky goodness of a fresh cucumber and yoghurt dip? My homemade Traditional Greek Tzatziki is the ultimate Mediterranean sidekick - perfect with everything from gluten-free crackers and veggie sticks to grilled meats, gyros, or even drizzled over a fresh salad. It’s thick, creamy, high in protein, and bursting with flavour. Once you make it from scratch, you'll never buy store-bought again! So easy, so delicious, and so versatile. Let’s dive in! Traditional Greek Tzatziki Growing up, tzatziki was always on the table at family gatherings. My mother swore by using quality Greek yoghurt and freshly grated cucumber (with the skin on!) for the perfect thick consistency. I still make it the same way today, and every bite takes me right back to those lively, laughter-filled meals. Once you make it from scratch, you'll see why store-bought just doesn’t compare! Traditional Greek Tzatziki What to serve with Tzatziki As a Sauce for Meats:  Tzatziki pairs beautifully with all kinds of proteins. It’s a classic addition to gyros, but it’s equally amazing with grilled chicken, steamed fish, or roasted lamb. Make my Lamb Leg Roast Klefiko Style OR my Lamb Steaks with Eggplant and Potatoes . With Vegetables:  Dip raw, grilled, or roasted veggies into it for a refreshing bite. With Chips and Gluten-Free Pita Bread:  Use it as a dip for chips, bread, crackers, or pita wedges. With Falafel or Meatballs:  Serve alongside falafel, meatballs, or fritters for a tasty, creamy complement. In Sandwiches and Wraps:  Spread it on sandwiches, wraps, burgers, or even toast—especially with a sprinkle of feta on top! With Baked Veggies:  It’s fantastic with baked potatoes, zucchini, Brussels sprouts, and carrots. As a Salad Dressing:  If you don’t strain the cucumber too much, the tzatziki becomes a thinner sauce perfect for drizzling over salads. Watch How to Make It Traditional Greek Tzatziki Traditional Greek Tzatziki Serves 12 Makes 600g INGREDIENTS 500g Greek whole milk yogurt (optional for dairy-free Greek yogurt) 3-4 large garlic cloves, minced or finely grated 2 Lebanese cucumbers with the skin on, grated ¼ cup fresh mint, finely chopped ¼ cup fresh dill, finely chopped 2 tablespoons extra virgin olive oil 1 tablespoon white wine vinegar INSTRUCTIONS Prepare the Cucumber:  Start by grating the cucumber into a bowl using a large-hole grater. Place the grated cucumber in a fine mesh sieve, kitchen cloth, heavy napkin, nut milk bag, or simply between the palms of your hands, and squeeze out as much liquid as possible to avoid watering down your tzatziki. Mix the Ingredients:  In a large bowl, combine the Greek yogurt, drained cucumber, minced garlic, fresh mint, and dill, extra virgin olive oil, and white wine vinegar. Mix well until all ingredients are fully incorporated. Let It Rest:  For best results, let the tzatziki rest in the fridge for an hour. This allows the flavours to meld together beautifully, though this step is optional if you’re in a rush. Serve:  Serve your chilled tzatziki with vegetables, pita bread, or alongside any main dish like roasted lamb, grilled chicken, souvlaki or steamed fish. Optional Garnish: Drizzle with extra virgin olive oil and sprinkle with toasted sesame seeds for a visually stunning finish that adds additional flavour. This easy-to-make tzatziki is the perfect way to bring a taste of the Mediterranean to your table. Whether you’re using it as a dip, a sauce, or a spread, it’s sure to be a hit! 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   Traditional Greek Tzatziki Margaret Pahos @CreateCookShare

This flavour-packed Greek Green Bean Salad with Olives and Feta is a healthy, Blue Zone-inspired dish bursting with Mediterranean flavours! With crisp green beans, creamy feta, kalamata olives, and fresh dill, it’s a perfect gluten-free, make-ahead side for dinner or entertaining. Enjoy the vibrant combination of wholesome ingredients that promote health and longevity. Greek Green Bean Salad The Story Behind the Recipe This recipe is inspired by my Greek roots and family traditions. My father grew green beans in his garden, and my mother always found creative ways to serve them. She would boil the beans until very tender, but I prefer them with a little bite, so I plunge them into ice water to preserve their vibrant color. With the addition of kalamata olives, fresh dill, and creamy feta—because everything tastes better with feta! - this dish is a true celebration of Greek flavours. Watch How to Make It Helpful Tips and Swaps for Greek Green Bean Salad Choose Fresh Beans:  Use the freshest green beans you can find for the best flavour and texture. Trim only the ends to keep them looking beautiful. Don’t Overcook:  For perfectly tender beans with a slight crunch, boil them briefly and immediately transfer them to ice water. This keeps them vibrant and flavourful. Make Ahead:  This salad is perfect for meal prep. Assemble the ingredients and dressing separately, then combine just before serving to keep everything fresh. Boost Flavor:  Add minced garlic, chili flakes, or a sprinkle of toasted nuts for extra depth and texture. Swaps for Feta: Goat Cheese:  Offers a creamy, tangy alternative that complements the flavours well. Ricotta:  A firmer, milder option. Parmesan Shavings:  Adds a savoury touch, though it’s less traditional. Vegan or Lent-Friendly Options: Dairy-Free Cheese:  Use a plant-based feta-style cheese for a vegan twist. Many brands offer delicious dairy-free options. Omit the Cheese:  The salad is still flavourful without feta, thanks to the olives, dill, and dressing. Add Protein:  For a vegan or Lent-friendly protein boost, toss in cooked chickpeas or lentils. Greek Green Bean Salad Other Salad Recipes you'll LOVE Maroulosalata: Greek Lettuce Salad C hickpea Quinoa Salad with Hummus Chopped Salad with Pita Pockets The Classic Greek Salad All Salad and Side Dish Recipes Greek Green Bean Salad Greek Green Bean Salad   Prep: 10 minutes Cook: 8 minutes Serves as a side dish: 4 or more   INGREDIENTS   Green Beans Salad: 600g green beans, trimmed 100g Greek feta, crumbled (about 1 cup) 100g kalamata olives, pitted and halved (about 1 cup) ¼ cup fresh dill, finely chopped 1 teaspoon Greek dried oregano Generous amount of sea salt and black pepper   Dressing: 3 tablespoons extra virgin olive oil 2 tablespoons freshly squeezed lemon juice (extra if preferred) 1 teaspoon balsamic vinegar 1 teaspoon Dijon mustard   Optional Additions: A pinch of chili flakes for a spicy kick A handful of toasted nuts (e.g. flaked almonds, crumbled walnuts or pine nuts)   INSTRUCTIONS   Prepare the Beans:  Trim only the ends of the green beans that connect to the plant. Leave the other ends intact. Cook the Beans:  Boil the green beans in a pot of salted water for 8 minutes. Quickly drain the beans and plunge them into a bowl of ice water to stop the cooking process. Remove the beans from the ice water and allow them to drain thoroughly in a colander. Prepare the Other Ingredients:  Halve the kalamata olives if not already prepared. Crumble the feta cheese and chop the dill. Make the Dressing:  In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, and Dijon mustard, until well combined. For added flavour, you can mix in minced garlic. Assemble the Salad:  Arrange the drained green beans in a wide bowl. Scatter the feta, olives, dill, and oregano and season with salt and pepper. Drizzle the dressing over the mixture and gently toss to coat evenly. Serve at room temperature or straight from the refrigerator. Note: Though this salad is enjoyed fresh, it will keep for up to 2 days in the refrigerator in an airtight container and can be served cold.   Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube Greek Green Bean Salad Margaret Pahos @CreateCookShare

A tangy yet sweet glaze with a hint of holiday spices is exactly what this Easy and Delicious Christmas Ham will taste like. This is the recipe you want to have handy when you know you'll be busy on Christmas Day but you want to make sure your ham turns out perfect with minimal effort. This recipe is literally mixing up a few ingredients, peeling off the ham skin, and then basting. Three simple steps to the most perfect Christmas Ham you will make and serve. And by the way, this recipe is refined sugar-free which means more ham on our plate! It’s a win-win! Helpful Tips Picnic Ham rather than Leg Ham I actually used a picnic ham this time round which is part of the foreleg, not a back leg to see whether the recipe also works, and yes it does! I actually found it carved easier too so don’t be shy to use this part as your “Christmas Ham” Serve it with... I love to serve this ham with a creamy or tangy potato salad and pan-fried green beans. It makes a wonderful Christmas Day meal and it is light and fresh. Leftovers? If you have leftover ham, why not freeze it in slices? Just make sure you use a zip seal bag that is air-tight so it doesn’t dry out the ham. Scoring I choose to score the ham fat in parallel lines over a diamond pattern because a) I prefer the look of the ham this way, and b) it is easier to slice because it keeps the fat intact with the slice you are cutting. Decorate Decorate your ham as you choose. I have tied a ribbon around and added sage leaves from my garden. You could add rosemary and even a few small twigs and leaves from your fresh Christmas tree if you have one in the garden. Anything goes! 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 Easy Christmas Ham Serves 10+ Prep 10 minutes Cook 1 hour 40 minutes Ham: 2-2.5kg half leg of ham or picnic ham 2 carrots, sliced in half 2 celery sticks, remove strings 2 large onions, sliced into rings Glaze: 200ml maple syrup 2 tbsp red wine vinegar 2 tbs wholegrain mustard 1.5 tsp ground cinnamon 1 tsp ground cloves Zest of 1 orange 1. Preheat oven to 160C fan forced. 2. Run a sharp knife down the skin of the ham and using your fingers and running them back and forth, remove the skin, leaving the fat intact. Then again, using a sharp knife, score the fat either in a diamond pattern or in parallel lines. 3. Place a sheet of baking paper in the baking tray. Spread evenly the vegetables and then place the ham over the top (cover the knuckle with foil to prevent it from burning). Set aside to make the glaze. 4. In a bowl combine the glaze ingredients and whisk. 5. Brush 1/3 of the glaze all over the ham and place on a baking sheet and then foil over the top. Tuck in so no steam evaporates. Bake for 45 minutes (2kg ham) to 1 hour (2.5kg ham). 6. Remove baking paper and foil and baste ham with glaze. Bake uncovered for 20 minutes. Baste a second time and bake for a further 20 minutes. Baste a third time and bake for a final 20 minutes. 7. Remove from oven and allow to cool slightly before carving. Delicious Option: You can add the pan drippings and vegetables to a food processor with any remaining glaze and process until it is a paste. This makes a delicious “condiment”.

This Baked Feta and Olives with Crusty Baguette is my signature dinner party appetiser, and it’s guaranteed to wow your guests. With warm, herb-infused feta, tangy kalamata and green olives, and sweet sun-dried tomatoes, every scoop is pure perfection atop a crispy gluten-free baguette slice. Baking the feta intensifies its flavour and gives it a creamy, spreadable texture. Serve it with a spoon to drizzle the seasoned olive oil over your bread or crackers for an extra burst of flavour. Simple, delicious, and elegant, this dish is as effortless to prepare as it is impressive to serve. Let's start cooking! Baked Feta and Olives with Crusty Baguette (gluten-free) The Story Behind the Recipe The inspiration for this Baked Feta and Olives with Crusty Baguette comes from my mum, who baked feta long before it became trendy. Growing up, her kitchen was always filled with the aroma of warm bread and cheese, and she’d serve it with a simple Green Lettuce Salad, creating a simple yet unforgettable lunch. I wanted to recreate that comforting dish but with my own twist—adding olives, sun-dried tomatoes, and a medley of dried herbs for extra flavour. Baking the feta transforms it into a creamy, indulgent spread that pairs beautifully with crispy gluten-free baguette slices. It’s now my signature dinner party favourite! Watch How to Make It Helpful Tips tips to perfect your Baked Feta with Olives Choose Quality Ingredients : Opt for a good-quality block of Greek feta as it holds its shape while baking and offers the best creamy texture. Customizable Toppings : Swap sun-dried tomatoes for cherry tomatoes or add roasted red peppers for a different flavour profile. Herb Variations : Fresh thyme or rosemary sprigs can replace dried herbs for a more aromatic touch. Serving Warm : Ensure it’s served straight from the oven to enjoy the melted, creamy texture of the feta. Make It Ahead : Assemble the dish a few hours in advance and store it in the fridge. Pop it in the oven just before serving. Pairing Options : While baguettes are ideal, gluten-free crackers or vegetable sticks are great alternatives for dipping. Add a Kick : Sprinkle chilli flakes or drizzle a bit of honey for a sweet and spicy contrast. Baked Feta and Olives with Crusty Baguette (gluten-free) Other GF Appetisers you'll LOVE Goat's Cheese, Apricot & Walnut Pinwheels Salmon and Buffalo Mozzarella Potato Gem Cups Brie and Cranberry Puff Pastry Bites Spinach and Feta Pinwheels Whipped Feta Falafel Board Baked Feta and Olives with Crusty Baguette (gluten-free) Baked Feta and Olives with Crusty Baguette (gluten-free) Prep: 10 minutes Cook: 25 minutes Serves: 8-10   INGREDIENTS Baked Olives and Feta: 250g block Greek feta 200g (1 cup) pitted kalamata olives 200g (1 cup) pitted green olives 150g (1 cup) semi sun-dried tomato strips, drained 3 fresh garlic cloves, finely chopped or grated ¼ cup extra virgin olive oil ½ teaspoon dried oregano ½ teaspoon dried basil ½ teaspoon dried thyme Freshly ground pepper To garnish (optional): Fresh parsley, finely chopped Basil leaves Chilli flakes (optional) Lemon wedges Sliced Baguette: 1 baguette (I used Schar gluten-free Baguette) 3-4 tablespoons olive oil or olive oil spray 2 tablespoons fresh parsley, finely chopped (optional dried parsley) INSTRUCTIONS Preheat oven and bake baguette:  Line a baking tray with baking paper and preheat the oven to 200°C (fan forced). Slice the baguette into 2cm thick slices and place onto the baking sheet. Spray with olive oil and sprinkle parsley over the top. Place into the oven and bake for 10 minutes. While baking, prepare the olives and feta. Combine the olives and semi sun-dried tomatoes:  In a 25 x 15cm baking dish, place the kalamata and green olives, semi sun-dried tomatoes, and garlic. Toss to combine, then create a space in the centre for the block of feta. Add the feta and herbs:  Place the block of feta in the centre of the baking dish. Sprinkle the feta and olives with the dried oregano, basil, and thyme, then drizzle everything with extra virgin olive oil. Bake:  Remove the baguettes from the oven and place the feta and olives into the oven. Bake for 15 minutes. In the meantime, arrange the sliced baguettes on a serving platter or bowl. Garnish and Serve:  Garnish the baked feta with finely chopped parsley, basil leaves, and optional chilli flakes and a squeeze of lemon juice for an extra kick. Serve warm out of the oven alongside the baguettes (or gluten-free crackers). This dish is perfect for sharing with friends or as a light appetizer before a main course. Have you tried this recipe? Please leave me a rating below or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   OR YouTube   Baked Feta and Olives with Crusty Baguette (gluten-free) Recipe and Photography Margaret Pahos @CreateCookShare

Updated Recipe with Step-by-step Video. Click link here 👇🏼 BAKED FETA & OLIVES WITH CRUSTY GLUTEN-FREE BAGUETTE Greek feta baked to perfection with herbs, olives, semi-sundried tomatoes and extra virgin olive oil. Serve with fresh bread or crusty mini-baguette slices and it's an appetiser everyone will dig into! I don't know about you but feta is my all-time favourite cheese. I could crumble it over eggs, add it to a frittata and I would go as far as just taking a bite out of a block! I'm embarrassed to say it and I know that sounds ridiculous but that just proves how much I love it. Kali Orexi, Margaret x Baked Feta with Olives INGREDIENTS 150g block feta 1 cup pitted olives 2 cloves garlic, crushed 1/2 cup semi-sundried tomatoes 1/4 cup extra virgin olive oil 1/2 teaspoon oregano 1/4 teaspoon thyme 1/4 tsp dried rosemary freshly ground pepper INSTRUCTIONS Begin by preheating the oven to 180C fan-forced. Add feta to the baking dish and sprinkle the herbs. Add olives and semi-sundried tomatoes around the feta. In a small dish combine EVOO crushed garlic, oregano, thyme and pepper. Pour the mixture over all the ingredients. Bake for 15 minutes. Serve immediately - must be eaten warm. Garnish with finely chopped parsley and serve with crusty bread or crusty mini-baguette slices. Optional to add chilli flakes for an extra kick!

Olive and Halloumi Pinwheels are the ultimate crowd-pleaser—crispy, cheesy, and full of Mediterranean flair! With a swirl of salty olive paste, gooey halloumi, and sharp cheddar all wrapped in golden, flaky puff pastry, these gluten-free delights come together in no time. Whether you’re hosting friends or want an easy snack, they’re proof that simple ingredients can create unforgettable bites. Let's start cooking! Olive and Halloumi Pinwheels, gluten-free This Olive and Halloumi Pinwheels recipe came together during one of those “what’s in the fridge” moments. A jar of olive paste, a block of halloumi, and some trusty puff pastry turned into a cheesy, savory masterpiece. The combination of salty, tangy, and buttery flavors was too good not to share, and the best part? It’s gluten-free, easy to make, and a guaranteed hit for any occasion! Watch How to Make It Why you'll love these Olive and Halloumi Pinwheels Simplicity Meets Sophistication:  The beauty of these pinwheels lies in their simplicity. With just a handful of quality ingredients, you can effortlessly create a sophisticated appetizer that looks and tastes like a work of culinary art. Crowd-Pleasing Appetizer:  Whether you're entertaining guests or simply treating yourself, these pinwheels are guaranteed to be a hit. The harmonious blend of savory and briny notes appeals to a wide range of palates, making them an excellent choice for any gathering. Easy to Make, Hard to Resist:  No need to be a master chef to whip up these delights. The straightforward preparation process ensures that you can create an impressive dish without spending hours in the kitchen, allowing you to enjoy the fruits of your labor sooner rather than later. Versatile Delight for any Meal of the Day:  These pinwheels are not limited to just appetizers. They make a fantastic addition to brunch, a savory snack, or even a unique side dish. Their versatility ensures that you can savor their goodness at any time of day. Olive and Halloumi Pinwheels, gluten-free Other Recipes you'll Love Spinach and Feta Pinwheels Caribbean Spice Chicken Wings Zucchini, Basil and Feta Fritters PastryLess Spanakopita Baked Feta with Olives Olive and Halloumi Pinwheels, gluten-free Olive and Halloumi Pinwheels, gluten-free   Makes 26-32 Prep Time: 10 minutes Cook Time: 20 minutes   INGREDIENTS   4 sheets frozen puff pastry, thawed (I use gluten-free Simply Wize) 4 tablespoons olive paste (store-bought) 200g halloumi, finely grated 100g cheddar cheese, grated ½ cup basil leaves for serving   INSTRUCTIONS   1. Preheat oven: Preheat the oven to 210°C fan forced and line 2 baking trays with baking paper. 2. Spread and Roll: Place the puff pastry sheet onto a flat surface and spread the olive paste over the pastry, leaving a small border at the top edge. Sprinkle a quarter of the halloumi and cheddar cheese over the top. 3. Roll, Slice and Brush: Roll the puff pastry into a tight spiral log and seal the edge by pressing it gently. Slice the log into 2cm thick pinwheels, place them spread out onto the baking tray and brush with the egg wash.  4. Bake and serve: Place into the preheated oven for 20 minutes or until they are golden and puffed up. Allow pinwheels to cool for 10 minutes before serving. Place onto platter, serve alongside fresh basil leaves and enjoy.   Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok   YouTube Olive and Halloumi Pinwheels, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare