Fasolakia, also known as Green Beans Stew, is a traditional Greek dish, cooked in the summer months, that is simple, cooked in one pot, healthy and flavour packed. It combines velvety green beans, diced potatoes, carrots and zucchini that are slowly cooked in a rich olive oil and tomato sauce until they all soften and flavours are infused. First Published Dec 2020 Revised Jan 2023 What are Fasolakia Fasolakia is green beans stewed in a good amount of olive oil, tomatoes, and onion. This Greek dish belongs to the category of 'LATHERA', which is a whole category of Greek recipes where vegetables are cooked in extra virgin olive oil and tomato. LATHERA foods are traditionally eaten with bread that is used like a spoon, to "scoop up" the tomato-olive oil sauce. The meals are often served with olives and feta cheese. Watch How to Make It Helpful Tips Green Beans There are 2 types of green beans that can be used for this recipe. The traditional round green beans or the flat and wide green beans. This recipe works the same, regardless of which green beans are chosen. It is recommended that if you choose the flat green beans, a potato peeler is used to peel both string sides of the beans, as they can be hard to chew. Swapping Vegetables Traditionally, onions, potatoes, and carrots are added to fasolakia and this enhances the rich and velvety sauce. However, this is not limited to only these vegetables. I have swapped potato for cauliflower florets and carrot for sweet potato. This changes the flavour of the fasolakia, but the meal still falls in the food category of LATHETRA. Vegetable Stock If homemade vegetable stock is available, then this is a wonderful addition to the dish. However, I have found to really enjoy SAN ELK certified organic artisan stock. It is gluten and dairy free, made with real ingredients and one container makes about 12 litres of stock as the ingredients are finely ground. You can find them HERE What to Serve with Fasolakia Fasolakia is eaten as a main meal and served with feta, olives and bread, however, here are some ideas to serve it with, if made as a side dish. Roasted Leg of Lamb Lamb Cutlets with Sage and Chickpeas Chicken and Halloumi Tray Bake Deconstructed Chicken Souvlaki Rice Stuffed Vegetables Below shows how feta can be crumbled over the top and fresh herbs added. 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 and don’t forget to save it on your Pinterest board! Happy Creating, Margaret Fasolakia, Green Bean Stew Serves 4 Prep 15 minutes Cook 45 minutes INGREDIENTS 500g round or flat green beans 400g can diced tomatoes 60ml (¼ cup) extra virgin olive oil 1 heaped tablespoon of tomato paste 1 large onion, chopped 2 cloves garlic, crushed 2 medium size potatoes, 4cm cubed 2 medium size carrots, 2cm thick 2 medium size zucchinis, 3cm thick 1 cinnamon stick 2 teaspoons sea salt ½ teaspoon freshly ground pepper Vegetable Stock: 700-800ml boiling water 1 tablespoon organic vegetable stock powder* (see notes below) To serve optional: Feta Olives Bread INSTRUCTIONS 1. Prepare all ingredients and have them ready to cook. If the green beans are very long, then using a potato peeler, peel the string ends on each side of the beans and cut them into 10cm long pieces. Bring to boil the kettle or heat the vegetable stock if using a ready-made liquid stock. Please see below* for vegetable stock options. 2. In a wide base pot heat the extra virgin olive oil and then add the onion and garlic and sauté for 1 minute. 3. Next add the carrots and green beans and sauté for a further 2 minutes before adding the potatoes and zucchini. Combine. 4. Add the tomato paste and combine so that it evenly coats all the vegetables. Sauté for a minute before adding the diced tomatoes, boiling water, vegetable stock, sea salt and pepper, and cinnamon stick. There should be enough water to just cover most of the beans and vegetables. 5. Bring to a boil, and then reduce heat, cover with a lid and simmer for 35 minutes. Halfway through gently stir making sure all beans and vegetables have been covered and cooked in the liquid. 6. After 35 minutes, remove the lid and cook over heat for a further 5 minutes, to allow the sauce to thicken and reduce. Turn off the heat, cover again with the lid and allow sitting to further absorb liquid for at least 5 minutes. 7. Take the pot to the table and serve warm with crusty bread, feta and olives! *Options for vegetable stock Homemade vegetable stock Add a tablespoon of vegetable stock concentrate or finely ground vegetable stock powder to boiling water and combine well to create vegetable liquid stock. Store-bought liquid stock

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 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”.

These simple Greek Baked Vegetables are very similar to Briami (Greek Ratatouille). It is under the category of Vegetable Centred Greek Dishes called LATHERA coming from the word "lathi" meaning oil and of course we would only use extra virgin olive oil. I am 100% sure you will absolutely love this incredible meal as it's a luxurious way of devouring your vegetables. Once again all it takes is chopping up the vegetables, throwing them into a baking dish, seasoning, drizzling with extra virgin olive oil, and baking. The vegetables come out soft, aromatic, and juicy. The idea is for the vegetables to overcook rather than be crunchy which makes it perfect to serve with a big loaf of bread to soak up those juices and extra virgin olive oil. Don't forget to add crumbled feta (a dairy-free option) and a side serving of olives. Just as an added idea, I also love to add some capers for that little bit of extra saltiness. Happy Creating, Margaret Greek Baked Vegetables Serves 4 Prep Time: 10 minutes Cooking Time 1.5 hours 2 medium potatoes, peeled and diced 1 medium sweet potato, peeled and diced 1 large carrot, diced 1 zucchini, sliced in 2cm wheels 1 eggplant, diced 1 red capsicum, diced 1 leek cut into thick slices 1 cup parsley, roughly chopped 2 ripe tomatoes, peeled and sliced 6 garlic cloves, sliced ½ cup extra virgin olive oil ½ cup water Sea salt and pepper 1. Line a deep baking tray with baking paper and preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F 2. Prepare the vegetables. 3. Add all vegetables to the baking tray and season generously. 4. Pour the water into the corners of the tray, then drizzle over the extra virgin olive oil. Sprinkle the parsley over the top. Cover with foil and bake for 1 hour. 5. Remove foil, toss the vegetables gently, and further bake for 20-30 minutes or until golden. Served traditionally with feta, crusty bread, and olives.

Loaded with chicken, plenty of tasty cheese, and a good serving of healthy vegetables, this easy, quick, and delicious Chicken and Cheese Bake is the perfect comfort food for a mid-week dinner. It only needs 15 minutes of prepping and then into the oven. You’ll love the melted cheese topping, succulent chicken, and crunchy vegetables all coated in a creamy cheese and herb mixture, that you’ll wish you had leftovers for lunch the next day. Watch How to Make It Chicken and Cheese Bake Serves 4 Prep 15 Cook 45 Chicken: 8 chicken thigh fillets 1 head broccoli, chopped into chunks 1 large sweet potato, diced into 3cm cubes 3-4 medium potatoes, diced into 2cm cubes ¼ cup almond meal or breadcrumbs of choice Cheese Mixture: 1 cup grated tasty / cheddar cheese ½ cup mayonnaise 1/3 cup extra virgin olive oil plus 2 tbs extra for vegetables 1 cup combined fresh herbs (parsley, dill, and chives) 1 tsp ground onion 1 tsp ground garlic 1 tsp freshly ground pepper 1 tsp sea salt 1. Preheat oven 200°C fan forced / 220°C conventional oven / 425° and line the baking dish with baking paper. 2. Add to a bowl the cheese mixture ingredients and combine well. 3. Add the vegetables into the baking dish and pour one-third of the cheese mixture over them along with 2 tablespoons of EVOO and combine well making sure everything has been evenly coated. Spread out over the dish. 4. Place the chicken pieces over the vegetables and evenly distribute the cheese mixture over each thigh piece and then top with a good sprinkling of the almond meal or breadcrumb mixture. 5. Place a piece of baking paper over the top and bake for 25 minutes. Remove baking paper and further bake for 2O minutes. Serve immediately.

Finger licking and so good, this one-pan Lemon Garlic Chicken and Potatoes are delicious, juicy and loved by all. They're the perfect mid-week meal. Are you like me? I can never get enough of chicken wings or potatoes. I think it’s my favourite meat and vegetable so I cook it in every way I can but this has got to be the easiest by far. Lemon, garlic and oregano pair perfectly together in this delicious and rich sauce and both the chicken wings and potatoes seem to just drink in all that sauce leaving them flavourful and juicy with a slightly crunchy exterior. What’s also wonderful is that it takes 5 minutes to prep as the only thing you need to do is cut up the potatoes and combine the marinade. Check out my video below. #traybaketuesday Watch How to Make It Helpful Tip Flavour! Don’t be shy! Add extra lemon juice, olive oil and seasoning if you want added zing! I always believe this depends upon individual taste buds and what you are used to, however, I do recommend adding at least what I have suggested keeping the chicken and potatoes moist and flavourful. Make it Dairy Free Leave out the cheese or use a dairy-free alternative Create variations of this recipe. These are some examples: Use drumsticks instead of chicken wings Use white sweet potato instead of potato Swap or add parmesan cheese over the chicken instead of feta Add diced zucchini or carrot as an added vegetable. Both suit the marinade. Add feta in the final 10 minutes of cooking time. The feta will melt and create a creamy component to the dish 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 The Ingredients: Lemon Garlic Chicken and Potatoes Serves 4 Prep 10 minutes Cook 50 minutes INGREDIENTS 8-10 large chicken wings 4 medium potatoes, peeled and quartered into wedges 1/4 cup extra virgin olive oil + extra 1/2 cup freshly squeezed lemon juice 1 tbsp dried Greek oregano 6 garlic cloves, minced Sea salt and freshly ground pepper Optional to garnish: 1/4 cup fresh parsley, finely chopped 150g feta, crumbled (optional or add dairy-free alternative) INSTRUCTIONS 1. Preheat oven to 180°C fan forced (200°C conventional oven / 400°F) and line the baking tray with baking paper. 2. In a bowl add the extra virgin olive oil, lemon juice, garlic, and oregano. Whisk with a fork to combine well. 3. Place in the baking tray the chicken wings and potatoes. Season well with sea salt and pepper and then pour the dressing all over. Massage the chicken and potatoes making sure they are all evenly coated. Drizzle more olive oil over the top. 4. Place a sheet of baking paper over the top and bake for 30 minutes, then turn the baking tray around for even baking and cook uncovered for a further 20 minutes. 5. Serve hot. Sprinkle parsley leaves, feta, and if required an extra squeeze of lemon juice. Suggestion: Add the feta and parsley 10 minutes before completing cooking time as this melts the feta and adds a creamy component to the dish. YUM! Note: Slice the potatoes as shown in wedges (not too thick) so they are able to cook within 50 minutes.

These Vegetarian "Meatballs" make for a simple, handy and delicious light meal or appetiser served with sweet chilli sauce or tomato sauce, plus they're the perfect lunchbox addition served alongside vegetable and cheese sticks. They're fun, flavourful and even freezer friendly. I've made these vegetarian meatballs, by combining mixed grain gluten-free sliced bread, cabbage, onion, carrot and garlic, and then lightly frying them. The centre is fluffy and the coating is crispy. It tastes so good that it reminds me of chicken dumplings. It's hard to believe but you must try them for yourself. Helpful Tips You will need a Food Processor Your food processor does the majority of the work, making sure the bread is broken down into bread crumbs. You definitely don’t want to bite into a chunky piece of bread. You want the ingredients to be blended well. Create a Dough Make sure you combine the ingredients well with your hands to create a dough. If the mixture is crumbly then add another tablespoon of water. Allow the mixture to set in the fridge for 10 minutes and then begin scooping. You may need to dampen your hands if the mixture is too sticky. Frying Make sure the oil in the frying pan is heated before adding the meatballs. Make sure you rotate them 4-5 times so they cook evenly. Within 5 minutes they’re ready. Ways to Serve Serve with sweet chilli sauce or tomato sauce. Add them to a wrap with lettuce, onion, coriander and mayo. Once cooked coat them with your favourite soy and hoisin sauce and heat them again for an Asian twist. Serve them over rice or with some stir-fry vegetables and sprinkle with sesame seeds. Makes the perfect lunchbox addition. Storing Leftovers Store in an airtight container in the refrigerator for up to 5 days. To freeze, allow them to completely cool and then add them to an air-tight, freezer-safe container. To cook, thaw overnight in the fridge and reheat in the oven for about 15 minutes at 170°C fan forced. 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 Vegetarian 'Meatballs' Makes: 18 - 20 Prep Time: 20 minutes including 10 minutes to set in the fridge Cooking Time: 10-15 minutes INGREDIENTS 6 slices of Helga’s Gluten Free Mixed Grain Bread 1 cup white cabbage, shredded finely and chopped 2 green onions, thinly sliced ½ cup carrot, grated ¼ cup gluten-free plain flour 1 teaspoon ground garlic 4 tablespoon tomato sauce 4 tablespoon water + Sea salt and pepper Cooking oil / Avocado oil INSTRUCTIONS 1. Roughly chop up the slices of bread and add to a food processor. Pulse until broken down into breadcrumbs. 2. Add all ingredients to a mixing bowl and knead until it forms into a dough. 3. Take a tablespoon amount at a time and roll it into a ball. Repeat with the remaining mixture. 4. Heat oil in a deep frying pan and add the vegetarian "meatballs" to the pan. Fry until golden and crispy. Place onto a tray lined with a paper towel to help absorb any excess oil. 5. Serve with salad, vegetable sticks and your favourite sauce including tomato sauce, sweet chilli sauce or mayonnaise.

This Bread and Berry Pudding is not only the perfect way to use leftover slices of bread, but it is also an easy and quick dessert to whip up. There is vanilla custard on the inside, berries in between, and a golden crunchy top. It is irresistable and delicious and the only question is whether you serve it with maple syrup, ice cream, or both. Helpful Tips Can I make this ahead of time? Yes, you can! Prepare everything, including the custard mixture. However, do not pour the mixture over the bread as it will absorb it and may become dry over time. Simply prepare steps 1-3 and then follow steps 4 onwards once your guests arrive. Can I use frozen berries? Yes, you can! You’ll find most of the ingredients are in your pantry and fridge so substituting is easy. Can I serve it in the summer? Yes, you can! Serve it at room temperature and add a scoop of ice cream. Everyone will love it. What if the bread is not all soaked and sitting in the custard mixture? Remember when pouring it over the bread, make sure all the bread corners are coated in the milk mixture which helps keep it moist. If you have used a tray that is bigger then add an extra half cup of milk. Follow these easy steps Step 1: Prepare the bread by cutting on the diagonal and arranging in a fan pattern. Combine the custard ingredients. Step 2: assemble and ready to bake: Bread and Berry Pudding Serves 6-8 Prep Time 15 minutes Cooking Time 30 minutes INGREDIENTS 1x Gluten Free Traditional White Loaf 125g blueberries 125g strawberries, sliced in quarters 3 cups whole milk of choice (dairy-free option) 2 tablespoons salted butter + 1 teaspoon for greasing the tray (dairy-free option) 2 teaspoons vanilla extract 5 eggs, whisked 4 tablespoons sugar (coconut, raw, white, or monk fruit) ¼ cup slivered almonds INSTRUCTIONS 1. Add to a saucepan the milk, butter, vanilla, and sugar. Warm over low heat or until the butter melts. Turn off the heat and allow it to cool for 10 minutes. 2. In the meantime, preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F and prepare the baking tray and bread. Butter the baking tray (approximately 20 x 25cm in size) with a teaspoon of butter. Prepare the bread by slicing each slice on the diagonal and placing them in the baking tray in a fan pattern. 3. Scatter the blueberries and strawberries over the bread and tuck half in between. 4. Add the whisked eggs to the milk mixture. Whisk until well combined and pour over the bread evenly. Allow the bread to soak up the egg mixture for 10 minutes at room temperature and then place into the oven. Bake for 15 minutes. 5. Sprinkle slivered almonds over pudding and bake for a further 15 minutes or until custard is set but still has a slight wobble in the center. Once baked allow to cool for 10 minutes. 6. Optional to dust with icing sugar and serve with maple syrup and ice cream.

A perfect brunch, lunch, or dinner option, this savory Sweet Potato Quiche uses wraps instead of a traditional pastry crust which makes it a lighter and healthier alternative. This Sweet Potato Quiche uses gluten-free wraps as a base which is so clever, as there is no need to make a homemade pastry or buy an expensive pre-made gluten-free pastry. All you need is a few pantry items and ingredients you already have in the fridge, and you’ve got a meal ready in a flash. This simple recipe came about at the tail end of a long week when I’d run out of dinner ideas during our ‘stay home and quarantine yourself’ period. Well, what an amazing idea this turned out to be! A comfort food meal that is not only wholesome but delicious and easy to put together. Helpful Tips The Ingredients: Why did I use sweet potato and broccoli? Well to tell you the truth, they were what I had left in my fridge so feel free to substitute one or the other with whatever vegetables you have left in your fridge. If you’ve read some of my previous posts you’ll realize I encourage everyone to experiment so feel free to add pumpkin instead of sweet potato and cauliflower instead of broccoli! Wraps: Can't find gluten-free wraps? Then swap it with gluten-free tortilla or burrito wraps. Dairy Free: I have made this using dairy-free milk and dairy-free cheese and it tastes just as good. Swap the dairy ingredients with your milk and cheese of choice. What to serve with this Quiche? Greek Salad https://www.createcookshare.com/single-post/greek-salad Halloumi with Honey and Thyme https://www.createcookshare.com/single-post/halloumi-with-honey-and-thyme Cauliflower Tabouli https://www.createcookshare.com/single-post/cauliflower-tabouli Baked Feta with Olives https://www.createcookshare.com/single-post/baked-feta-with-olives or a simple green salad with an olive oil, lemon and honey dressing. Sweet Potato Quiche with a Wrap Base Serves 4 INGREDIENTS 3-4 gluten-free wraps* 300g sweet potato, diced into 2 cm cubes 200g broccoli florets, small in size 250ml milk of choice (dairy-free option) 200g tasty cheddar cheese, grated (dairy-free option) 5 eggs, whisked 1 onion, finely chopped 4 garlic fresh cloves, minced 2 tbsp extra virgin olive oil Freshly ground pepper, a generous amount Sea salt, a generous amount *I used Gluten-Free Lebanese Bread but you can use what wraps you have available or even swap it with tortilla wraps. These are the ones I used: https://www.oldtimebakery.com.au/ INSTRUCTIONS 1. Microwave separately the sweet potato and broccoli, each for 4 minutes. Alternatively, you can bake or steam them until they are semi cooked. Set aside and allow to cool. Season each with sea salt and pepper. 2. Preheat oven to 170°C fan forced / 190°C conventional oven / 375°F 3. Grease and line with baking paper a springform cake pan 25cm in diameter. 4. Brush each wrap with extra virgin olive oil and lay inside the baking pan, overlapping so that each wrap goes up towards the rim on each side. You only need 3 wraps or can add all 4 of them for a thicker base. 5. In a bowl add the sweet potato, broccoli, tasty cheese, onion, and garlic. Combine well and then add it to the pan. 6. Next add the eggs to the bowl and whisk. Once whisked add the milk, and seasoning, and combine well. Pour egg mixture over the filling. 7. Place the springform baking pan onto a baking tray in case the egg leaks through the bottom and then place into the oven for 45-50 minutes or until cooked through. At 20 minutes into the baking time, check on the quiche and turn the pan around to brown evenly. 8. Allow cooling in the pan for 10 minutes before removing and serving.

Spanakopita is a delicious savoury Greek pie filled with spinach, fresh herbs and cheese and enclosed in a crispy flaky pastry. Traditionally, a homemade phyllo pastry is used, along with fresh spinach and loads of Greek feta to create the most mouthwatering golden baked pie. This gluten-free version is made so perfectly, that you won't be able to tell it's gluten-free. Let's make it! Spanakopita with Gluten Free Pastry Baking Dish 30cm x 20cm Prep 15 minutes Bake 1 hour INGREDIENTS 300g silverbeet spinach, washed, finely chopped, stalks removed 8 green onions finely chopped 1 cup parsley finely chopped 1 cup dill and mint combined finely chopped 200g feta crumbled 1 cup grated tasty cheese 2 extra large eggs whisked 1 tbsp olive oil 1 tsp dried oregano a good amount of freshly ground pepper sea salt PASTRY Gluten Free Pastry Sheets Olive oil INSTRUCTIONS Combine all ingredients using your hand and lightly squeeze the spinach allowing the feta to combine and break down further. Set aside. Preheat oven to 180°C fan forced / 200°C conventional oven / 400°F. Butter or Oil approx the baking tray. Allow pastry to defrost on the counter and when ready place each sheet between two pieces of baking paper. Using a rolling pin, very lightly roll out to desired thickness. Do not press too hard. (Optional to not roll out pastry if already at desired thickness). Place pastry into the baking tray allowing the sheets to curve up the sides of the tray at least 7-8cm on all 4 sides. Connect each sheet by overlapping the sides. Use a small amount of water and a soft brush to secure the pastry sheets together. Press down gently. Pour the spanakopita mixture into the baking tray and spread out into an even layer. On your benchtop, overlap the remaining pastry sheets (you may need to brush water so they can "stick" together) to make one large sheet big enough to sit on top of the spanakopita mixture. Cut it to the approximate size of your baking tray and place it on top of the spinach mixture. Using a pastry brush and water again, brush along the edges and then fold inwards the pastry that is sitting around the sides of the tray, enclosing it. Using a fork, pierce the pie lid a few times to allow heat to escape during cooking. Drizzle the olive oil and brush over the top. This will make the pie golden and crisp. Bake in a preheated oven for 50 min- 1 hour, checking halfway through and turning the tray around to evenly bake. Gently shake the baking tray and the spanakopita will slide out easily when cooked. Allow cooling in the tray for 20 minutes before cutting and serving. Braiding Pattern for the Pastry (optional) Cut the flat pastry sheet into 12 long, thin strips. Each strip should be lined up side-by-side in groups of three. Firmly pinch the top of the 3 strips together to secure them in place. Begin to braid. Lift the strip on the right and pass it over the center strip. Now the strip that was on the right, becomes the strip in the centre. The original centre strip is on the right. The strip on the left has not moved. Next, take the strip on the left and pass it over the centre strip. The strip that had been on the left is now the centre strip and the centre strip is now on the left. Continue alternating by placing the right over the centre and then the left over the centre. When you have reached the end, pinch the ends together to secure them in place. Continue with the remaining strips and place over the spanakopita, along the edges. Brush with butter or olive oil. #spanakopita #glutenfreespanakopita

You will love the flavours in this Baked Salmon with Peas and Butter Beans. Greek herbs, extra virgin olive oil, tender salmon, and all topped with creamy beans and fresh herbs make it the ultimate healthy and tasty family dinner. Helpful Tips Preheat the Oven Making sure your salmon is juicy and flaky is essential and works well as long as the oven has been preheated and it is at 210C fan forced. Create your own Version Change up the spices and types of beans you use. The variety and versions are limitless. A personal favourite is adding crushed fresh garlic to this version. Why not try it? Add your favourite Side Dish Pair it with roasted cauliflower, cucumber salad, rice, quinoa or even a simple pesto pasta. Here is my Basil Pesto Recipe: https://www.createcookshare.com/single-post/dairy-free-basil-pesto Or pair it with my Basil and Zucchini Pesto Pasta https://www.createcookshare.com/single-post/basil-and-zucchini-pesto-pasta Versatile for all Occasions While it’s an easy recipe for dinner, it’s also perfect for entertaining. Prepare the salmon and refrigerate. Then, when guests arrive pop it in the oven. While it is cooking, prepare the bean salad. 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 social media. 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 Baked Salmon with Peas and Butter Beans Serves 6 Prep Cook Salmon 1kg side salmon, pat dried 2 tsp dried Greek oregano 1/2 tsp dried marjoram 1-2 tbs extra virgin olive oil Sea salt and pepper Beans Salad 3-4 tbs quality extra virgin olive oil 2 cups frozen peas, defrosted 400g can butter beans, rinsed 1/2 cup fresh dill, finely chopped 1 brown onion, diced Sea salt and pepper Juice of 1 lemon 1. Season fish and drizzle with oil. Bake in preheated oven 210C fan forced for 20 minutes. 2. In the meantime prepare the Pea and Butter Bean Salad. 3. Add to a pan the oil, onion and peas. Cook for a few minutes and then add the butter beans, dill and seasoning. Cook for a further 3 minutes. Turn off the heat and squeeze lemon juice all over. 4. Once salmon is baked pour half of the pea and butter bean salad over the salmon and the remaining serve in a bowl.