Blatsaria (Μπλατσαριά) is a rustic Greek Spinach & Feta Pie with no filo and gluten-free from Northern Greece. A simple, wholesome dish traditionally made with leafy greens, herbs, and a cornmeal base to make a batter, instead of pastry. It’s humble, nourishing food that speaks to the heart of Greek village cooking. It's resourceful, flavourful, and deeply comforting. Let's start cooking! Lazy Spanakopita - Gluten Free Greek Blatsaria (Μπλατσαριά) The Story Behind the Recipe My mum first made this recipe years ago, following the traditional version that used only cornmeal. Over time, we began adding a little gluten-free flour to make it lighter and fluffier, and it’s become a family favourite. It’s the perfect way to enjoy the flavours of spanakopita without the filo, especially for my daughter, who has coeliac disease. Even if you’re not gluten-free, you can easily swap the flour for regular flour. This pie is our go-to when we want the taste and comfort of spanakopita, with a rustic, homely twist. It’s a reminder that Greek food is about more than recipes; it’s about keeping tradition alive in a way that fits our families today. Watch How to Make Lazy Spanakopita - Gluten Free Greek Blatsaria (Μπλατσαριά) Helpful Tips for the perfect Lazy Spanakopita Adjust the water as needed: Gluten-free flour absorbs moisture differently. If the batter feels too thick, add 1–2 tablespoons of water at a time until it reaches a smooth, pourable consistency. Grease the pan generously: This is key! Use plenty of olive oil or a non-stick tray to prevent sticking and help form that delicious golden crust. Sprinkle cornmeal on the base: This step creates a beautifully crisp and slightly crunchy bottom layer, just like traditional Greek pies baked in wood-fired ovens. Don’t skip the baking soda: It helps the batter rise slightly and gives the pie a light, fluffy texture even without gluten. Let it rest before slicing: Allowing the blatsaria to cool for 20–30 minutes helps it set and makes cutting neat squares much easier. Serve warm or at room temperature: Like most Greek pies, it tastes just as good the next day and travels beautifully for picnics or lunches. Swap for regular flour if you’re not gluten-free: The recipe works just as well with plain wheat flour, it’s a wonderful base for everyone to enjoy. Lazy Spanakopita - Gluten Free Greek Blatsaria (Μπλατσαριά) Other Spanakopita recipes you'll LOVE Pasty-Less Spanakopita Rice Paper Spanakopita (Air Fryer) Spanakopita Cheese Melt Spanakopita with Puff Pastry Spinach and Feta Pinwheels Spinach and Feta Gnocchi Lazy Spanakopita - Gluten Free Greek Blatsaria (Μπλατσαριά) Lazy Spanakopita - Gluten Free Greek Blatsaria (Μπλατσαριά) Greek Spinach & Feta Pie with no filo and gluten-free Serves: 10 Prep time: 20 min Cook time: 50 min Cooling: 20 min INGREDIENTS Filling 200 g (English) spinach (σπανάκι) or a variety of greens from the garden 2 large spring onions (φρέσκα κρεμμυδάκια), finely chopped 1 leek (πράσο), sliced and caramelised ¼ cup dill (άνηθο), finely chopped ½ cup parsley (μαϊντανό), finely chopped ½ teaspoon sea salt (αλάτι) Freshly ground black pepper, to taste 150 g feta cheese (φέτα), crumbled Pan prep Plenty of olive oil (ελαιόλαδο) for greasing 1–2 tbsp fine white cornmeal (καλαμποκάλευρο) (For best results, use PAN cornmeal) Batter 1¼ cups (200 g) Greek yoghurt (γιαούρτι) 40 ml olive oil (ελαιόλαδο) 2 eggs (αυγά) 1 ¼ cups (300 ml) water (νερό) - add 1–2 tbsp extra if needed to keep batter pourable 100g (app. 1 cup) gluten free plain flour (αλεύρι) 100g (app. 1 cup) PAN White Cornmeal (καλαμποκάλευρο) 1 teaspoon sea salt (αλάτι) ½ tsp baking soda (σόδα ψησίματος) 1-2 tablespoons white sesame seeds INSTRUCTIONS Preheat the oven to 190 °C (fan-forced). Prepare the leek and greens: Slice the leek and sauté in a couple of tablespoons of olive oil over gentle heat for 3 minutes until gently caramelised. In a large bowl, combine the spinach, spring onions, sautéed leek, dill, parsley, salt, and pepper. Squeeze gently and mix until the greens soften slightly. Add the feta, stir through until combined and set aside. Prep the pan: While the greens cool slightly, generously grease a 20 × 30 cm baking pan or 30cm round baking tray with plenty of olive oil. Sprinkle 1 tablespoon white cornmeal evenly over the base. Make the batter: In a separate bowl, whisk together Greek yoghurt, olive oil, eggs, and water until smooth. Add gluten-free flour, white cornmeal, sea salt, and baking soda. Whisk until a smooth, slightly runny batter forms. Adjust water slightly if needed to maintain pourable consistency or increase gf flour if too thin (this depends on what gf brand flour you are using) Assemble the pie: Pour 2/3 (two-thirds) of the batter into the prepared pan and spread evenly. Spoon the filling evenly over the batter. Pour the remaining batter over the filling, allowing some of the greens and feta to peek through. Sprinkle with sesame seeds. Bake: Bake for 45-50 minutes, or until the top is golden and set. Loosely cover with foil if the top browns too quickly. Cool and serve: Allow to rest for 20–30 minutes before cutting into squares. Serve slightly warm or at room temperature. It’s also delicious cold, straight from the fridge, especially if made the day before. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Lazy Spanakopita - Gluten Free Greek Blatsaria (Μπλατσαριά) Margaret Pahos @CreateCookShare

Chang’s Crispy Noodle Salad (Gluten-Free Version) is one of those timeless summer dishes that everyone seems to remember and always asks for. Every year when the weather warms up and the barbecues begin, this colourful, crunchy salad makes its way back onto our table. I use Chang’s Gluten-Free Fried Noodles for that irresistible crunch and add purple cabbage for a burst of colour and freshness. It’s quick to throw together, perfect for feeding a crowd, and guaranteed to have everyone crunching (and smiling) around the table. Let's start cooking! Crispy Noodle Salad (gluten-free) Between the crisp cabbage, toasted almonds, and those perfectly salty fried noodles, every bite has a mix of texture and flavour that’s seriously addictive. It’s the kind of salad that can hold its own at a barbecue, sit proudly next to grilled meats, or even be enjoyed as a quick weekday lunch. For the best crunch, always keep the dressing separate until you’re ready to serve. Toss it through just before it hits the table. Watch How to Make it Crispy Noodle Salad (gluten-free) Chang’s Crispy Noodle Salad Recipe: 1 packet Chang’s Gluten-Free Fried Noodles ¼ Chinese cabbage (wombok), finely shredded ½ small purple cabbage, finely shredded 6 green onions, sliced ¾ cup slivered or sliced almonds, toasted in a frying pan until golden ½ cup Chang’s Crispy Noodle Salad Dressing (extra if needed) Alternative Homemade Dressing: 2 tablespoons white vinegar 1 tablespoon caster sugar 2 tablespoons Chang’s Gluten-Free Tamari Light Soy Sauce 1 tablespoon Chang’s Sesame Oil ¼ cup olive oil 1. Finely shred the Chinese cabbage and purple cabbage — preferably using a mandoline or a sharp knife for thin, even slices. 2. Slice the green onions and place them in a large serving bowl with the cabbage. 3. In a separate container, keep the toasted slivered or sliced almonds aside until ready to serve. 4. When it’s time to serve, pour the dressing over the cabbage mixture and toss well to combine. 5. Add the almonds and Chang’s Gluten-Free Fried Noodles, give it one final toss, and serve immediately. Tip: Don’t add the dressing or noodles until just before serving — this keeps everything beautifully crisp and crunchy! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Crispy Noodle Salad (gluten-free) Margaret Pahos @CreateCookShare

This Greek Stuffed Zucchini (Kolokithakia Gemista) is a comforting, gluten-free Mediterranean dish made with tender zucchini filled with herbed rice and feta, finished with a bright avgolemono (egg-lemon) sauce. Simple, nourishing, and full of classic Greek flavour, it’s perfect for family meals or easy weeknight cooking. Greek Stuffed Zucchini (Kolokithakia Gemista) with Rice, Herbs & Avgolemono There’s nothing more comforting than a pot of Greek Stuffed Zucchini (Gemista) gently simmering away on the stove. This traditional Mediterranean recipe features tender hollowed zucchinis filled with aromatic rice, fresh herbs, and creamy feta, all finished with a silky egg-lemon (avgolemono) sauce that gives the dish its signature brightness. It’s the kind of meal that feels like it came straight from yiayia’s kitchen. Simple ingredients, nourishing flavours, and a whole lot of heart. Naturally gluten-free and surprisingly easy to prepare, this authentic kolokithakia gemista is perfect for weeknight cooking, family dinners, or anyone who loves Greek food that’s fresh, comforting, and full of flavour. Story Behind the Recipe This is one of those dishes I grew up with, the kind that always appeared on the table without anyone thinking twice about it. So later in life, when I made it for guests, I honestly expected everyone to know it already. But no one had ever tried it, and the more people I asked, the more I realised that almost no one in my circle had ever made stuffed zucchini with avgolemono like this. Even my mum couldn’t remember who taught her. It was just something our family always cooked, the kind of recipe that quietly becomes part of your routine without ever being written down or talked about. And that’s exactly why I wanted to share it here. It’s simple, comforting, full of flavour, and deserves far more attention than it gets. If you’ve never made it before, I think you’ll love how wholesome, bright, and satisfying it is, and I hope it becomes one of those dishes that naturally finds a place in your own home too. Greek Stuffed Zucchini (Kolokithakia Gemista) with Rice, Herbs & Avgolemono Helpful Tips for Perfect Greek Stuffed Zucchini Choose medium zucchinis – Smaller zucchinis don’t hold enough filling, and oversized ones can become too soft. Medium-sized (about 10 cm long) hold their shape best. Use a small spoon or your fingers to stuff – This gives you the most control and helps you gently guide the filling into the hollowed centres without tearing the zucchini. Keep everything upright – Nestling potato pieces between the zucchinis helps keep them standing and also absorbs flavour beautifully. Use short-grain rice – It becomes tender and creamy without turning mushy. Long-grain rice won’t give the same texture. Don’t skip the herbs – The mint, dill, parsley, and green onions give the dish its signature bright, fresh flavour. Let the avgolemono rest – After adding it to the pot, a few minutes of gentle simmering (not boiling) keeps the sauce silky and prevents curdling. Taste the broth – The cooking liquid becomes part of the sauce, so adjust the seasoning before adding the avgolemono if needed. Make ahead friendly – The zucchinis actually taste even better the next day as the flavours develop and the sauce thickens slightly. Watch How to Make Greek Stuffed Zucchini Other Recipes that use Zucchini Lemon and Basil Gnocchi Grain Free Cheese and Zucchini Bread Zucchini, Basil and Feta Fritters Greek Vegetable Bake Roasted Vegetable Bake with Halloumi Fasolakia (Green Bean Stew) Greek Stuffed Zucchini (Kolokithakia Gemista) with Rice, Herbs & Avgolemono Greek Stuffed Zucchini (Kolokithakia Gemista) with Rice, Herbs & Avgolemono Prep Time: 30 minutes Cook Time: 40-50 minutes Serves 4-5 Pot 18cm in diameter INGREDIENTS For the zucchini: 10 medium zucchinis, approximately 10cm in length and 4-5cm in width (approximately 1.5kg total weight) 3 large potatoes, peeled and cut into 6 pieces each 2 tablespoons olive oil 2 teaspoons sea salt Freshly cracked pepper (to serve) For the filling: ¼ cup olive oil 1 brown onion, grated or finely chopped ⅔ cup (130g) short grain rice ½ cup fresh mint, finely chopped ½ cup fresh dill, finely chopped ½ cup fresh parsley, finely chopped 3 green onions, finely chopped 3 garlic cloves, grated or minced 100g Greek feta, crumbled 1 teaspoon onion salt 1 teaspoon sea salt ½ teaspoon pepper ¼ cup water For the egg-lemon sauce (Avgolemono): 1 large egg ¼ cup fresh lemon juice 2 teaspoons cornflour 1 cup reserved cooking liquid from the zucchini INSTRUCTIONS 1. Prepare the zucchini Trim the ends of each zucchini straight so they sit flat. Using an apple corer, carefully hollow out the centre of each zucchini, leaving a thin layer of flesh next to the skin without piercing through. Finely chop ½ of the scooped-out flesh and set aside (Don’t discard the remaining flesh, it’s perfect for adding to an omelette or frittata). 2. Make the filling Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until softened. Add the reserved zucchini flesh and increase the heat. Add the rice, mint, dill, parsley, green onions, garlic and water. Season with onion salt, sea salt, and pepper and stir to combine. Increase the heat to high until all the water is absorbed, then remove and allow to cool for 5 minutes. Add the feta and combine well until evenly distributed throughout the mixture. 3. Assemble in the pot Drizzle a little olive oil on the bottom of a pot that will fit all the zucchini and potatoes. Arrange the hollowed zucchini shells upright in the pot, fitting them snugly side by side. Nestle the potato pieces in and amongst the zucchini to hold them steady and upright. 4. Stuff the zucchini Using a small teaspoon, carefully fill each zucchini shell with the rice mixture. Drizzle each generously with olive oil and sprinkle with sea salt. 5. Cook Bring a kettle of water to the boil. Carefully pour boiling water into the pot until it reaches half way up the zucchini. Place the pot over high heat and bring to the boil. Once boiling, reduce the heat to low, cover with a lid, and simmer for 30 minutes. 6. Make the egg-lemon sauce Carefully ladle 1 cup of the hot cooking liquid from the pot into a heatproof jug. Then, in a tall, narrow container, use an immersion blender to blend the egg until frothy. Add the lemon juice and cornflour, then blend again. With the blender running, slowly pour in the hot cooking liquid. Blend until smooth and creamy. Pour the egg lemon sauce back into the pot, over the stuffed zucchini and cover. Simmer on low for a couple of minutes, then remove from heat and allowing the zucchini and potatoes to absorb the flavours of the sauce. 7. Serve Carefully transfer the zucchini to serving plates, and add a few potato pieces to each plate. Generously spoon the egg-lemon sauce over the zucchini and potatoes. Finish with freshly cracked black pepper. Enjoy! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Greek Stuffed Zucchini (Kolokithakia Gemista) with Rice, Herbs & Avgolemono Margaret Pahos @CreateCookShare

If you’re looking for a traditional Greek recipe that’s impossibly quick, beautifully rustic, and full of cheesy flavour, this Χυτή Τυρόπιτα (Αλευρόπιτα), also known as Greek Cheesy Alevropita, is the perfect dish to bake today. Originating from Epirus in northern Greece, this style of pie is famous for its χυτός χυλός, a thin gluten-free pourable batter that magically puffs up in the oven, creating a golden, savoury, feta-rich slice without any pastry at all. Greek Cheesy Alevropita (Cheese Pie with no Filo) The 10-Minute Greek Pie Everyone Is Obsessed With This version is made gluten-free, using simple ingredients you probably already have in your fridge: Greek yoghurt, eggs, feta, tasty cheese, and gluten-free self-raising flour. The real secret is heating the olive oil in the baking tray first, which creates those delicious crisp edges that everyone fights over. Once the batter hits the hot oil, it sizzles, rises, and bakes into a fluffy, cheesy, sesame-topped pie that’s perfect for breakfast, brunch, lunch, or an easy weeknight dinner. Alevropita is incredibly versatile: serve it warm with a Greek salad, pack it into lunchboxes, enjoy it with soup, or slice it for entertaining. It’s the kind of recipe Greek families have been making for generations—simple, comforting, and always crowd-pleasing. And best of all, this gluten-free version comes together in just minutes, making it ideal for busy home cooks who still want authentic Greek flavour. If you love recipes that are fast, rustic, and full of feta, this pourable Greek cheese pie will become a new favourite in your kitchen. Greek Cheesy Alevropita (Cheese Pie with no Filo) Helpful Tips making Greek Cheesy Alevropita (Cheese Pie with no Filo) Heat the tray first: This is the secret to achieving perfectly crispy edges. The hot oil helps the batter “fry” as it hits the tray, creating that classic rustic texture. Use runny, not thick batter: The mixture should pour easily, like thick pancake batter. If it’s too thick, add 1–2 tablespoons of milk. If too thin, add 1–2 tablespoons of flour. Use GREEK feta: Choose a firm, block-style Greek feta, not pre-crumbled. It melts better and gives a stronger flavour. Rest before slicing: Let the pie cool for 20–30 minutes so it sets properly. Cutting too early will make it collapse. Make it ahead: Alevropita reheats very well. Store refrigerated and warm slices in the microwave Gluten-free note: Gluten-free self-raising flour works perfectly, no texture issues, no extra adjustments needed. Watch How to Make It Other No Filo Recipes Lazy Spanakopita PastryLess Spanakopita PastryLess Greek Pasta Bake Greek Cheesy Alevropita (Cheese Pie with no Filo) Greek Cheesy Alevropita (Cheese Pie with no Filo) Χυτή Τυρόπιτα (Αλευρόπιτα) Prep time: 10 minutes Cook time: 35 minutes INGREDIENTS 1½ cups (240 g) gluten-free self-raising flour (αλεύρι που φουσκώνει μόνο του, χωρίς γλουτένη) 2 tablespoons (30 ml) olive oil (ελαιόλαδο) 1 cup (250 ml) milk (γάλα) 1½ cups (375 g) Greek yoghurt (ελληνικό γιαούρτι) 3 eggs (αυγά) 2 cups (200 g) feta (φέτα), plus extra 50g for the top 1 cup (120 g) grated tasty cheese (κίτρινο τυρί τριμμένο) Salt and pepper (αλάτι και πιπέρι) 3 tablespoons (40 ml) olive oil (ελαιόλαδο), for the tray 1–2 tablespoons white sesame seeds INSTRUCTIONS 1. Preheat oven and prepare baking tray Preheat the oven to 180°C (fan-forced).Pour the olive oil into a non-stick 25–30 cm baking tray (round or square).Place the tray in the oven for 10 minutes so the oil heats up. 2. Mix wet ingredients Place the oil, milk, eggs, Greek yoghurt, salt, and pepper into a large bowl.Whisk until smooth. 3. Add cheeses Add the feta and grated tasty cheese.Whisk again to combine. 4. Add flour Pour in the gluten-free self-raising flour and whisk one final time until you have a pourable batter (χυτός χυλός) - loose but not watery. 5. Assemble Carefully remove the hot tray from the oven.Pour in the batter.Crumble extra feta over the top and sprinkle with white sesame seeds. 6. Bake and Serve Bake for 35 minutes or until golden, puffed, and set in the centre. Allow to cool for 30 minutes before slicing and serving. Note: microwave to reheat. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Greek Cheesy Alevropita (Cheese Pie with no Filo) Margaret Pahos @CreateCookShare

This Greek Cucumber & Feta Salad is a fresh, gluten-free Mediterranean dish made with crunchy cucumbers, creamy feta, and a sweet-salty honey herb dressing. Quick to prepare and full of flavour, it’s perfect for warm-weather meals or as a refreshing side. Greek Cucumber & Feta Salad with Honey–Lemon Herb Dressing This Greek Cucumber & Feta Salad is one of those deceptively simple dishes that always steals the meal. Crunchy Lebanese cucumbers are coated in a sticky-sweet honey–herb dressing, brightened with lemon and rounded with good olive oil, while crumbled feta and green olives add an irresistible salty bite. Served over a silky lemony yoghurt base, every bite is cool, crunchy and full of Mediterranean flavour. It’s naturally gluten-free, ready in 15 minutes and perfect for warm-weather meals, barbecues or as a refreshing side to grilled meats. Swap purslane for watercress or baby rocket, make the dressing ahead, and enjoy a simple Greek salad that tastes far more impressive than the effort required. Watch How to Make Greek Cucumber & Feta Salad Helpful Tips Make it ahead: The honey–herb dressing and lemon yoghurt can be prepared the day before and stored in the fridge. Toss the salad just before serving to keep the cucumbers crisp. Swap the greens: In this Greek Cucumber & Feta Salad, you can replace the Purslane with watercress or baby rocket without changing too much the flavour profile of the dish. Serving idea: Spread the lemon yoghurt base onto a wide platter, then spoon the salad over the top so every bite gets that cool, creamy contrast. For larger groups: This salad scales up effortlessly, simply double the ingredients. Pair it well: Serve this Greek Cucumber & Feta Salad with Honey–Lemon Herb Dressing alongside grilled lamb, chicken, seafood, steamed rice or a loaf of gluten-free rustic bread to complete the meal. Serve It with this Greek Cucumber & Feta Salad Stovetop Rice Biftekia (Greek Meat Patties) Pull-apart Greek Lamb Steak'n'Chips Tray Bake Juicy Beef Kafta with Baked Potatoes Airfryer Parmesan Chicken Tenders Greek Cucumber & Feta Salad with Honey–Lemon Herb Dressing Greek Cucumber & Feta Salad with Honey–Lemon Herb Dressing Total Time: 15 minutes Serves 4–6. The recipe can be halved if needed. INGREDIENTS Salad: 4 large Lebanese cucumbers (approx.700g), roughly chopped into mixed shapes and sizes 1 cup purslane leaves (alternative is watercress or baby rocket) 1 cup (220g), large green olives pitted and halved 1 cup (150g), crumbled Greek feta 1 teaspoon sea salt flakes ½ teaspoon freshly cracked pepper Lemon-Garlic Yoghurt Sauce: 1 cup (250g) Greek yoghurt 1 garlic clove, finely grated Zest of 1 lemon (1 ½ tablespoons) Pinch of salt Greek Honey & Herb Dressing: ¼ cup extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon honey 1 teaspoon Dijon mustard 1 teaspoon dried Greek oregano 1 teaspoon dried thyme Sea salt and freshly cracked pepper INSTRUCTIONS 1. Prepare the yoghurt base Combine the Greek yoghurt, finely grated garlic, lemon zest and a pinch of sea salt in a bowl. Refrigerate while you prepare the salad. 2. Chop the cucumbers Cut the cucumbers into various shapes and sizes. Add them to a large bowl, then add the purslane, green olives and feta. Toss gently to combine. 3. Make the dressing In a jar or bowl, combine all the ingredients for the dressing. Shake or whisk until well emulsified. Pour the dressing over the cucumber mixture and toss to coat thoroughly. 4. Finish Spread the yoghurt mixture over a wide serving platter. Spoon the dressed cucumber salad over the top and serve. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Greek Cucumber & Feta Salad with Honey–Lemon Herb Dressing Margaret Pahos @CreateCookShare

This Olive Oil, Honey & Herb Dressing is one of those simple little mixes that instantly elevates any dish. With extra-virgin olive oil, lemon, honey and Mediterranean herbs, it brings brightness, sweetness and a savoury depth to salads, grilled vegetables, seafood, or roasted meats. Ready in under two minutes, it’s a Mediterranean flavour boost for anything you drizzle it over. Olive Oil, Honey & Herb Dressing This flavour-packed dressing is a kitchen staple. Made with extra-virgin olive oil, lemon juice, honey, Dijon mustard and dried Greek oregano and thyme, it balances sweet, tangy and herbaceous flavours perfectly. Ways to Use this Olive Oil, Honey & Herb Dressing As a salad dressing: Drizzle over Greek salads, cucumber and tomato salads, or leafy greens. Marinade: Use to marinate chicken, fish, prawns, or vegetables before grilling, roasting, or pan-frying. Drizzle: Add a finishing touch to roasted vegetables, grain bowls, warm pasta, or potato salads. Dip: Serve as a dipping sauce for fresh bread, falafel, or grilled halloumi. Glaze: Brush over roasted meats, fish, or vegetables in the last few minutes of cooking for a glossy, sweet-herby finish. Sandwich spread: Mix a little into mayonnaise or Greek yoghurt and spread on sandwiches or wraps for extra flavour. Cheese topping: Drizzle over feta, goat cheese, or burrata for a Mediterranean twist. Eggs: Spoon over poached, boiled, or scrambled eggs to elevate breakfast or brunch. Grain bowls & legumes: Toss with cooked quinoa, rice, or lentils to brighten and flavour the dish. Pizza & flatbreads: Brush over freshly baked pizza, flatbreads, or focaccia before serving. Olive Oil, Honey & Herb Dressing INGREDIENTS ¼ cup extra-virgin olive oil (add extra if needed) 2 tablespoons lemon juice 1 heaped teaspoon of honey ½ teaspoon Dijon mustard 1 teaspoon dried Greek oregano ½ teaspoon dried thyme Sea salt and freshly cracked pepper INSTRUCTIONS Add all ingredients to a bowl and whisk until well combined or place everything in a jar with a lid and shake vigorously until emulsified. Taste and adjust seasoning if needed. Use immediately or store in the fridge for up to 3–4 days. Shake well before each use. Olive Oil, Honey & Herb Dressing Margaret Pahos @CreateCookShare

A bright and moist gluten-free lemon blueberry cake with a soft, buttery crumb and a fresh citrus glaze. Simple to make, lasts for days, and is always a crowd-pleaser. Lemon and Blueberry Bundt Cake (gluten-free) If you’re looking for the perfect gluten-free lemon and blueberry cake, this is it. Made with Greek yoghurt, fresh lemon zest, and juicy blueberries, this easy bundt cake bakes into a beautifully soft, buttery crumb that stays moist for days. The bright citrus flavour pairs perfectly with bursts of sweet berries, while the glossy lemon–vanilla glaze adds just the right amount of sweetness. Whether you’re baking for afternoon tea, a family celebration, or simply craving something fresh and comforting, this light and flavourful gluten-free yoghurt cake delivers every time. It’s simple to make, wonderfully fragrant, and guaranteed to become a favourite. Watch How to Make Lemon and Blueberry Bundt Cake Helpful Tips Keep ingredients at room temperature: This helps the batter emulsify properly and creates a smoother, more even crumb. Cream the butter and sugar well: A full 8–10 minutes adds essential air, giving the cake its soft, spongy rise. Don’t thaw the blueberries: Frozen berries hold their shape, stay bright, and won’t bleed into the batter. Toss blueberries in flour first: This prevents them from sinking and keeps the colour from streaking. Rest the batter: A short 2–3 minute rest allows gluten-free flour to hydrate, improving texture and lift. Use a ring tin for even baking: The centre heats quickly, ensuring the cake rises evenly and stays moist. Don’t overmix after adding the flour: Gentle folding keeps the batter airy and stops the crumb from becoming dense. Let it cool before glazing: A warm cake will melt the glaze; a cooled cake gives you beautiful drips. Store covered in an airtight container: This cake stays moist and spongy for 2–3 days thanks to the yoghurt. Lemon and Blueberry Bundt Cake (gluten-free) Substitutions & Variations Swap blueberries for raspberries Make it dairy-free with vegan butter + coconut yoghurt Turn it into muffins or a loaf FAQ Can I use fresh blueberries? Yes, absolutely. Fresh blueberries work beautifully. Just toss them lightly in a little gluten-free flour before adding them to the batter to stop them from sinking. Can I bake this cake in a loaf tin? Yes, you can, just note that this recipe makes a large cake. If using a loaf tin, I recommend halving the recipe so it fits properly and bakes evenly. Baking time will increase slightly, so keep an eye on it and check with a skewer. Can I make this dairy-free? Yes, very easily. Use a good-quality dairy-free butter and swap the Greek yoghurt for coconut yoghurt or a thick dairy-free yoghurt alternative. The cake will still be soft, moist, and delicious. Can I freeze this cake? Yes. Wrap the cake in baking paper, then tightly with cling wrap. Freeze slices (or the whole unglazed cake) for up to 2 months. Thaw at room temperature and add the glaze just before serving. Lemon and Blueberry Bundt Cake (gluten-free) Lemon and Blueberry Bundt Cake (Gluten-Free) INGREDIENTS Cake: 250 g softened butter at room temperature + extra to grease the tin 250 g caster sugar 2 tablespoons finely grated lemon rind (zest of a whole lemon) 2 tablespoons lemon juice 1 teaspoon vanilla extract or bean paste 4 x 70g free-range eggs, at room temperature 250 g Greek yoghurt 300 g gluten-free self-raising flour, plus extra for coating the blueberries* 250 g frozen blueberries (do not thaw) *I used White Wings Self Raising Flour Lemon–Vanilla Glaze: 30 ml lemon juice 150 g icing sugar, sifted ½ teaspoon vanilla bean paste 2 tablespoons finely grated lemon rind 2 teaspoons caster sugar INSTRUCTIONS 1. Prepare the tin Preheat the oven to 170°C fan forced. Lightly grease a 25-27 cm ring pan with olive oil or butter, then dust with gf flour. 2. Cream the butter and sugar Using an electric mixer, beat the butter and caster sugar for 10 minutes or until pale and creamy. Add the lemon rind and vanilla extract. 3. Add the eggs and lemon Add the eggs and lemon and beat until the mixture is smooth. 4. Prepare the blueberries Toss the frozen blueberries in the gluten-free flour until coated. 5. Fold in the dry ingredients and yoghurt Remove the bowl from the mixer. Gently fold in the remaining self-raising flour, the Greek yoghurt, and finally the floured blueberries. Mix lightly to keep the batter airy. 6. Rest the batter Let the batter sit for 2-3 minutes to allow the gluten-free flour to hydrate. This improves the texture and helps the cake rise evenly. 7. Bake the cake Spoon the batter into the prepared tin and level the top. Bake for approximately 50-60 minutes, then check with a skewer.If needed, bake for an additional 5 minutes until the skewer comes out clean. 8. Cool slightly Leave the cake in the tin for 15 minutes before turning it out onto a wire rack set over a tray. 9. For the Lemon-Vanilla Glaze In a small bowl, whisk together the lemon juice, icing sugar, and vanilla bean paste until smooth, glossy, and thick enough to slowly run off a spoon. Adjust the icing sugar if needed to reach a firmer consistency. Pour or spoon the glaze over your cooled cake, allowing it to naturally drip down the sides. Make Lemon Zest Sugar Rub finely grated lemon zest into caster sugar with your fingertips until the sugar is fragrant and lightly yellow, then sprinkle over the cake as a garnish. Serve and enjoy. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Lemon and Blueberry Bundt Cake (gluten-free) Margaret Pahos @CreateCookShare

These Pistachio Meringue Nests are a quick and elegant gluten-free dessert made with crisp meringue shells, creamy pistachio filling, and fresh seasonal berries. Light, textured, and effortlessly impressive, they’re perfect when you want something beautiful without the effort. Pistachio Cream Meringue Nests with Strawberry Jam Ready-made meringue nests are filled with a silky pistachio cream, a spoonful of strawberry jam, and topped with fresh strawberries and cherries for colour and freshness. With a balance of crunch, creaminess, and fruit, this simple dessert comes together in just 15 minutes and ideal for entertaining or when you need something special at the last minute. Watch How to Make It Helpful Tips Use cold cream for the best results Thickened cream whips faster and holds shape better when it’s straight from the fridge. Choose a smooth pistachio spread A creamy pistachio spread blends easily with the whipped cream and creates a stable, pipeable filling. Assemble just before serving Meringue nests can soften if left filled for too long. For the perfect crisp bite, assemble right before serving. FAQ Are these gluten-free? Yes! This recipe is naturally gluten-free however, check the ingredients of the pistachio spread you choose. Similarly, most meringue nests are gluten-free by default, but always double-check the packaging to be safe. What if my pistachio cream doesn’t thicken? If your mixture stays soft or runny, try these fixes: Keep whisking. Sometimes it just needs an extra minute. Chill the bowl for 10 minutes prior and whisk again, cold cream thickens faster. Add 1–2 tablespoons of extra pistachio spread to firm it up. Can I assemble them ahead of time? You can prep all the components, but for the best texture, fill the meringue nests just before serving. Can I use other fruit? Absolutely. Raspberries, blueberries, blackberries, or figs all pair beautifully with pistachio cream. How long does the pistachio cream last? Store it in an airtight container in the fridge for up to 12 hours. Give it a quick whisk before piping. Other Desserts You Will Want to Make Tropical Pavlova Wreath Lemon and Blueberry Bundt Cake Apple and Rhubarb Crumble Pistachio Cream Meringue Nests with Strawberry Jam Pistachio Cream Meringue Nests with Strawberry Jam Prep Time: 15 minutes Serves: 12 INGREDIENTS 12 x 5 cm meringue nests (or mini pavlovas) 200 ml thickened cream 150 g pistachio spread 5 strawberries, sliced 12 fresh cherries Strawberry jam (1 teaspoon per pavlova) 2 tbsp crushed pistachios INSTRUCTIONS 1. Whip the Pistachio Cream Place the thickened cream and pistachio spread into a mixing bowl. 2. Whisk to Firm Peaks Use an electric mixer or food processor to whisk until the mixture is smooth and forms firm, pipeable peaks. 3. Fill Your Piping Bag Transfer the pistachio cream to a piping bag fitted with a wide round or star nozzle. 4. Add the Jam Base Spoon a teaspoon of strawberry jam into the centre of each meringue nest. 5. Pipe the Pistachio Cream Pipe generous swirls of pistachio cream over the jam. 6. Add Fruit & Finish Top with sliced strawberries, a fresh cherry, and a sprinkle of crushed pistachios. Keep refrigerated. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Pistachio Cream Meringue Nests with Strawberry Jam Margaret Pahos @CreateCookShare

This Caramelised Onion & Sun-Dried Tomato Pasta is the ultimate comfort dish - creamy, rich, and full of deep flavour, yet so simple to make. Slow-roasted onions, soft garlic, mascarpone and sun-dried tomatoes come together in one dish for a pasta that’s cosy, impressive, and perfect for busy weeknights or relaxed entertaining. It’s the kind of recipe you make once and immediately add to your weekly rotation. Caramelised Onion & Sun-Dried Tomato Pasta This Caramelised Onion & Sun-Dried Tomato Pasta is the perfect weeknight dinner when you want something fuss-free but still impressive enough for guests. Everything roasts together in the oven, filling your home with the most irresistible aroma, and then gets tossed with pasta for a dish that’s comforting, creamy, and beautifully balanced with herbs and lemon. Whether you're craving an easy family meal, a vegetarian pasta bake, or a viral-worthy recipe that looks as good as it tastes, this recipe delivers every time. Save it, share it, and get ready to fall in love with your new go-to pasta. Caramelised Onion & Sun-Dried Tomato Pasta Story Behind the Recipe This pasta started as one of our simple meat-free Friday dinners — something comforting, easy, and full of flavour. We already loved using sun-dried tomatoes in our “Marry Me” pasta, so they naturally found their way into this dish too. Paired with sweet caramelised onions and roasted garlic, the flavours came together so beautifully that it instantly became a family favourite. It’s the kind of recipe we now make when we want something cosy, delicious, and guaranteed to please everyone at the table. Watch How to Make Caramelised Onion & Sun Dried Tomato Pasta Caramelised Onions and Garlic FAQ Can I make this dairy-free? Yes! Swap the mascarpone for a thick dairy-free cream (like coconut cooking cream). Use a vegan parmesan-style cheese. Can I prep this ahead of time? Definitely. You can roast the onions and garlic a day before and store them in an airtight container in the fridge. When ready to cook, simply warm them before adding the mascarpone and pasta. How should I store leftovers? Store in an airtight container in the fridge for 3–4 days. The flavours get even better the next day. How do I reheat it? Reheat gently on the stovetop or in the microwave with a splash of water, pasta water, or cream to loosen the sauce and make it silky again. Can I use a different pasta? Yes! Any short pasta works: penne, rigatoni, fusilli, farfalle, gluten-free pasta, or even shells. Just choose a shape that holds the creamy sauce well. Other Pasta Recipes you'll Love Baked Feta Pasta with Spinach and Pine Nuts 2-ingredient Glute-Free Pasta Za'atar Ravioli Pasta Salad Spaghetti Marinara in Coconut Milk Caramelised Onion & Sun-Dried Tomato Pasta Caramelised Onion & Sun-Dried Tomato Pasta Serves: 4 Prep Time: 10 mins Cook Time: 45 mins INGREDIENTS For the onions: 4 large onions, cut in half and thinly sliced 2 bulbs of garlic (top sliced off to expose cloves) ⅓ cup olive oil 1½ teaspoons sea salt ½ teaspoon freshly ground black pepper 1 ½ teaspoons dried Greek oregano 1 teaspoon sweet paprika For the Pasta: 200 g mascarpone (or coconut cream for dairy free alternative) 250ml vegetable stock, heated till hot 2 tablespoons lemon juice 30 g (⅓ cup) freshly grated parmesan, plus extra to serve 200g (1 cup) semi-sun-dried tomatoes, sliced in strips 1-2 teaspoons chilli flakes (extra is optional) 400–500 g short pasta, gluten-free (rigatoni or penne) 1 small bunch of fresh basil leaves Garnish: Parmesan cheese Freshly cracked pepper INSTRUCTIONS 1. Roast the onions and garlic Preheat oven to 180°C. In a large oven-safe baking dish, spread the sliced onions and nestle the garlic bulb (cut side up) in the centre. Season with salt, pepper, oregano, and paprika, then drizzle with olive oil and toss to coat evenly.Cover tightly with foil and bake for 40–45 minutes, until the onions are soft, golden, and sweetly caramelised. 2. Cook the pasta While the onions are baking, cook the pasta in a large pot of salted boiling water until al dente.Reserve a little pasta water, then drain. 3. Combine and make it creamy Remove the foil from the baking dish and squeeze the roasted garlic cloves straight into the caramelised onions. Mash lightly to combine.Add the mascarpone, vegetable stock, and lemon juice, stirring until smooth and creamy.Fold in the parmesan, sun-dried tomatoes, chilli flakes (if using), and cooked pasta.Stir again until everything is well combined, then finish by adding the fresh basil. 4. Serve Top with extra parmesan and a crack of black pepper.Optional: add chilli flakes or another squeeze of lemon juice for brightness. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Caramelised Onion & Sun-Dried Tomato Pasta Margaret Pahos @CreateCookShare

This easy silverbeet, beetroot and goat’s feta salad is fresh, flavour-packed and perfect for a healthy lunch or colourful side dish. Sweet roasted beetroot, tender silverbeet and creamy goat’s feta are tossed with fresh herbs, toasted pine nuts and a bright lemon dressing for a salad that’s tangy, earthy and completely irresistible. It’s a simple, Mediterranean-style salad that’s quick to make, light yet satisfying, and perfect for entertaining, meal prep or busy weeknights. Silverbeet, Beetroot and Goat’s Feta Salad Watch How to Make It Helpful Tips • Choose silverbeet with crisp stems and bright, fresh leaves. • To avoid stained hands, wear gloves or lightly oil your fingers before handling beetroot. • Short on time? Vacuum-packed cooked beetroot works beautifully in this recipe • Toast pine nuts slowly and shake the pan often so they don’t burn. Substitutions & Variations • Swap goat’s feta for Danish feta, Greek feta or plant-based feta. • Add orange segments for a sweet, citrusy contrast. • Add toasted walnuts or almonds instead of pine nuts. • To make it vegan, simply omit the cheese or use dairy-free feta. Storage Tips • Store leftovers in an airtight container in the fridge for up to 2 days. • Keep the dressing separate if making ahead to keep the leaves fresh. Silverbeet, Beetroot and Goat’s Feta Salad Serve this Salad with: Greek Meat Patties Pull-Apart Lamb in-a-pocket Air Fryer Chicken Tenders OR Toss through the salad, my easy-to-make QUINOA Silverbeet, Beetroot and Goat’s Feta Salad Silverbeet, Beetroot and Goat’s Feta Salad Prep Time: 15 minutes Cook Time: 50 minutes INGREDIENTS Salad: 500g (3 medium) fresh beetroot, or 2 x 250g packet vacuum-packed cooked beetroot 250–300 g silverbeet, washed 1 tablespoon olive oil 2 cloves garlic, crushed ¼ cup fresh dill, finely chopped ¼ cup fresh mint, finely chopped ½ cup fresh parsley, finely chopped 200 g goat’s feta, crumbled 3 tablespoons pine nuts Sea salt and cracked pepper Extra olive oil, to serve Dressing: 2 tablespoons lemon juice 2 tablespoons red wine vinegar3 tablespoons extra virgin olive oil1 teaspoon sea salt ½ teaspoon cracked pepper INSTRUCTIONS 1. Prepare the beetroot If using fresh beetroot, preheat the oven to 190°C. Trim the ends and wrap each beetroot individually in baking paper, twisting the top to seal tightly. Place on a tray and bake for 50 minutes, or until tender when pierced with a knife. Cool slightly, then peel and cut into small wedges. If using vacuum-packed beetroot, drain and cut into wedges. 2. Toast the pine nuts Heat a dry frying pan over medium heat. Toast the pine nuts for 2–3 minutes, shaking the pan often, until lightly golden. Set aside. 3. Prepare the silverbeet Separate the stalks from the leaves. Slice the stalks into 0.5 cm pieces and finely slice the leaves. Heat olive oil in the same pan used to toast the pine nuts and cook the stalks for 3 minutes or until softened and season with sea salt. Transfer to a bowl with the leaves. Add mint, dill and parsley. Gently toss and squeeze the leaves with your hands to soften. 4. Make the dressing Whisk together the lemon juice, red wine vinegar, extra virgin olive oil, sea salt and cracked pepper. 5. Combine the salad Add the beetroot to the greens. Pour over the dressing, toss gently and allow to sit for 10 minutes so the leaves absorb the dressing. Then add the feta and gently toss. 6. Serve Transfer to a serving platter. Scatter over toasted pine nuts, drizzle with extra virgin olive oil and finish with cracked black pepper. OPTIONAL: Stir through cooked quinoa for extra body and protein. Have you tried this recipe? Please leave a review or share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Silverbeet, Beetroot and Goat’s Feta Salad Margaret Pahos @CreateCookShare