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 this Greek Green Bean Salad with Olives and Feta 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 this Greek Green Bean Salad with Olives and Feta 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 Chickpea 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 with Olives and Feta Serves 4 | Prep: 10 minutes | Cook: 8 minutes 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

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 this Greek Tomato Salad 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 How to Make the perfect Greek Tomato Salad with Focaccia Croutons 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 Serves: 4 | Prep: 10 minutes | Cook: 12 minutes 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 2cm thick, 6cm 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

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

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 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 | Prep 15 minutes | Cook 1 hour INGREDIENTS Vegetables: 500g fresh or frozen okra (not canned) ¼ cup (60ml) extra virgin olive oil (plus extra for drizzling) 2 (about 400g) medium potatoes, diced into 2cm cubes 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

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

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

Greek Green Beans with Garlic Potato Dip (Fasolakia me Skordalia) – A delicious Mediterranean classic! Tender snake beans tossed in a zesty lemon-honey dressing pair perfectly with rich, garlicky skordalia for a bold, flavorful combo. This dish is perfect for Lent, vegetarians, or anyone craving a wholesome side. Serve with gluten-free bread to soak up every bite and enjoy the ultimate Greek experience. Let’s get cooking! Green Beans with Garlic Potato Dip (Fasolakia me Skordalia) Story Behind the Recipe This recipe was a staple in our home, especially during the Lenten period leading up to Easter. My mother would cook tender green or snake beans from our garden and pair them with her rich, garlicky skordalia for a wholesome lunch. Served with bread or pita, a crisp lettuce salad and tangy pickled vegetables often accompanied it. Simple, nourishing, and full of Mediterranean flavor, this dish brings back memories of family meals shared around the table. Watch How to Make It IMPORTANT TO READ - detailed video I originally created the Snake Beans with Lemon Honey Dressing and Skordalia (Greek Garlic Potato Dip) as two separate recipes but later decided to combine them into one for a more a complete dish which is the way my mother served it. For the individual recipes and detailed video, click below 👇🏼 Snake Beans with Lemon Honey Dressing (click here for detailed video) Skordalia: Greek Garlic Potato Dip (click here for detailed video) Green Beans with Garlic Potato Dip (Fasolakia me Skordalia) Snake Beans with Lemon Honey Dressing Watch the video HERE Serves: 6 (as side dish) Prep Time: 5 minutes Cook Time: 15 minutes INGREDIENTS 300g-400g snake beans, trimmed ¼ cup walnuts, crushed 2 tablespoons extra virgin olive oil 3 tablespoons fresh lemon juice 1 tablespoon honey 1 teaspoon Dijon mustard Sea salt, to taste Freshly ground black pepper, to taste INSTRUCTIONS 1. Boil the Snake Beans: Bring a large pot of salted water to a boil. Add the snake beans and cook for 6-7 minutes, or until tender yet still vibrant in colour. Immediately drain the beans and transfer them to a bowl of ice water to halt the cooking process. Once cooled, drain thoroughly. 2. Prepare the Dressing: In a small jar, or deep bowl, add the olive oil, lemon juice, honey and Dijon mustard. Shake well or whisk until emulsified, creamy and golden. 3. Season & Serve: Place the cooked beans on a serving dish. Season with a generous amount of sea salt and pepper and drizzle over the lemon honey dressing. Sprinkle the crushed walnuts over the top and gently toss. Green Beans with Garlic Potato Dip (Fasolakia me Skordalia) Greek Garlic Potato Dip (Skordalia) Watch the video HERE Prep Time: 10 minutes Boiling Time: 15+ minutes Note: This recipe makes a generous batch, perfect for sharing and storing leftovers! If you need a smaller portion, simply halve the ingredients for a more manageable serving. INGREDIENTS 800g white potatoes, peeled 4 fresh garlic cloves, chopped ½ cup (125ml) freshly squeezed lemon juice ½ cup (125ml) olive oil 1 ½ teaspoons sea salt ½ teaspoon white pepper 2 tablespoons cold water To Garnish: Extra virgin olive oil Parsley, finely chopped Paprika To Serve: Pita bread, gluten-free INSTRUCTIONS 1. Boil the Potatoes: Place the peeled potatoes in a pot of boiling, salted water (add at least a teaspoon of salt). Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain well and allow to completely cool (Cooling prevents overworked starches, keeping skordalia creamy, not gummy or gluey). 2. Blend the Ingredients: Transfer the potatoes to a food processor. Add the garlic, olive oil, lemon juice, sea salt, and black pepper. Pulse to combine until smooth. If needed, add a few tablespoons of cold water to loosen the consistency. 3. Adjust & Garnish: Taste and adjust seasoning as needed. Serve in a bowl, drizzled with extra virgin olive oil and garnished with paprika and parsley. 4. Serve & Enjoy: Serve at room temperature with pita, as part of a Greek mezze platter or as my mum served it, alongside snake beans. Find the recipe HERE. Storing Leftovers - Skordalia can be stored in an airtight container in the fridge for up to 3-4 days. The flavours will continue to develop, making it even more delicious! Before serving, give it a quick stir and, if needed, adjust the consistency with a splash of water or lemon juice. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on Instagram Pinterest Facebook TikTok or YouTube Green Beans with Garlic Potato Dip (Fasolakia me Skordalia) Margaret Pahos @CreateCookShare

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

Looking for a crispy, golden snack that’s light, gluten-free, and packed with flavour - but doesn’t require double cooking or fancy ingredients? These Rice Paper Spanakopita Spirals are my go-to when I want something comforting but easy. No need to wilt the spinach or pre-cook the onions - everything gets mixed in one bowl and wrapped into a little spiral of joy. The result? Crunchy on the outside, soft and cheesy on the inside, and honestly... kind of addictive. Whether you’re cooking for coeliacs or just after something different, this one’s worth a try. Rice Paper Spanakopita Think spanakopita... but with a twist. Instead of layers of buttery filo, we’re wrapping up all that cheesy, herby goodness in rice paper. A little unexpected? Maybe. But trust me - it works. If you're chasing big flavour without the calorie blowout, and love putting a lighter spin on the classics, this one’s calling your name. Now, I don’t know who originally came up with this idea - but whoever you are, thank you. It’s brilliant. That said... I must admit, I prefer my version. No wilting spinach, no pre-cooking onions - just throw it all in one bowl and wrap it up. Less fuss, less mess, and still completely delicious. Even Yiayia might raise an eyebrow — but I reckon she’d be impressed! Watch How to Make It Helpful Tips for Perfect Spirals Use a shiny work surface: A smooth, shiny surface (like a ceramic plate, marble board, or glass cutting board) helps prevent the egg-washed rice paper from sticking and tearing. Avoid wooden or rough chopping boards — they’ll grip the rice paper and make it harder to lift. Mash the filling well: Mix the spinach and feta filling thoroughly until the feta breaks down into a fine crumb and the baby spinach softens or slightly wilts in your hands. A well-mashed filling spreads more evenly and makes rolling easier. Let the log rest: Once you’ve rolled the rice paper log, let it sit for 2 minutes before shaping it into a spiral. This allows the rice paper to soften and become more pliable, which helps it hold its shape and stick together without tearing. Gently flatten the spiral: After forming the spiral and sprinkling with sesame seeds, lightly press it down with the palm of your hand. This helps it cook more evenly, hold its shape, and look better when served. Rotate in the air fryer: If using an air fryer, rotate the spirals halfway through cooking. This ensures they brown evenly and crisp up beautifully on all sides. Rice Paper Spanakopita Other Spanakopita Recipes Spinach and Feta Fritters Spinach and Feta Loaf PastyLess Spanakopita Spanakopita Cheese Melt Spinach and Feta Pinwheels Tzatziki Rice Paper Spanakopita Rice Paper Spanakopita - All the spanakopita flavour, none of the filo drama and gluten-free! Prep 25 minutes Cook 15 minutes Makes 4 INGREDIENTS 120 g baby spinach, finely chopped 3 large spring onions, thinly sliced 1 teaspoon dried oregano 1 teaspoon dried thyme ½ cup parsley, finely chopped 180 g Greek feta, diced (the good Greek stuff) ¼ cup Parmesan cheese, grated Freshly cracked black pepper, to taste Sea salt, to taste 3 eggs ¼ cup water 1 tablespoon white sesame seeds To Serve: Fresh lemon wedges (for that citrusy opa! moment) Tzatziki (optional… but also, why wouldn’t you?) INSTRUCTIONS 1. Prepare your filling: In a large bowl, combine finely chopped spinach, spring onions, parsley, oregano, thyme, diced feta, a pinch of sea salt, and freshly cracked black pepper. Give it a good mix and mash with your fingers — this is your classic spanakopita vibe, just in a crispy new outfit. 2. Whisk the egg wash: In a wide, flat bowl, whisk together the 3 eggs, ¼ cup water, a pinch of sea salt, and freshly cracked black pepper. Set aside — this will act as both binder and bronzer. 3. Assemble each spiral: Working one at a time: Dip a sheet of rice paper in the egg wash on both sides, then lay it flat on a board. Repeat with a second sheet, overlapping it halfway over the first. Repeat with a third sheet, overlapping halfway over the second, forming one long strip. Sprinkle a line of Parmesan cheese down the centre — this forms a delicious, savoury base. Spoon the spinach and feta filling evenly over the Parmesan. Roll it up gently like a log, allow it to soften for 2 minutes then carefully coil it into a spiral. Sprinkle with sesame seeds. Gently flatten the spiral with the palm of your hand — just a light press — as this helps it hold its shape and gives a better result when cooked. Place onto a tray or directly into your air fryer basket. Set aside and repeat with the remaining rice papers to make four spirals. 4. Cook until crispy and golden: Air fryer basket-style: Cook at 220°C for 12–15 minutes until golden and crisp. Oven-style air fryer with shelves: Also 220°C, but rotate trays top to bottom halfway through to keep things fair and fabulous. Cook for 15 minutes. 5. To serve: Squeeze over fresh lemon juice, and if you’re feeling fancy (which you should), serve with tzatziki on the side. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Rice Paper Spanakopita Margaret Pahos @CreateCookShare