When Yiayia and Nonna combine forces, you get a rich, creamy, herb-packed Spinach and Feta Gnocchi that’s pure comfort in a bowl. With fresh cream, garlic, leafy baby spinach, and a generous crumble of Greek feta, it’s everything you love about Mediterranean home cooking in one easy weeknight meal. Using pantry-ready traditional gnocchi, this dish comes together in just 30 minutes — no fuss, no stress, just cheesy, herby goodness the whole family will love. Creamy Spinach and Feta Gnocchi, gluten-free Story Behind the Recipe I’ve always loved gnocchi - those soft, pillowy bites are just so satisfying. And being Greek, we tend to put our own twist on everything! One day I was craving pasta with a creamy spinach and feta sauce — inspired by the flavours of spanakopita — but I didn’t have any pasta on hand. What I did have was a pack of shelf-stable gnocchi in the pantry, so I decided to give it a go… and the family absolutely loved it. Simple as that — a little Greek flair meets pantry convenience, and a new weeknight favourite was born. Watch How to Make It Other Gnocchi Recipes Lemon and Basil Gnocchi Gnocchi and Salmon Bake Crispy Gnocchi Tray Bake Salmon with Gnocchi in a Creamy Tomato Sauce Creamy Spinach and Feta Gnocchi, gluten-free Creamy Spinach and Feta Gnocchi, gluten-free Serves 3 Prep Time: 10 minutes Cook Time: 20 minutes INGREDIENTS 1 x 500g shelf stable Gluten Free Traditional Gnocchi 2 tablespoons olive oil 4 garlic cloves, thinly sliced 1 small brown onion, finely chopped 300mL fresh cream 1 teaspoon dried oregano ¼ cup fresh parsley, finely chopped ¼ cup fresh dill, finely chopped Salt and freshly cracked black pepper, to taste ¼ cup grated Parmesan cheese 100g baby spinach leaves 2 tablespoons lemon zest 100 g Greek feta, crumbled INSTRUCTIONS Cook the Gnocchi Bring a large pot of salted water to the boil. Add the gnocchi and cook according to the packet instructions — they’re ready once they float to the surface. Drain and set aside. Sauté the Garlic and Onion In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 2–3 minutes until soft and translucent, then add the garlic and sauté for a further minute until fragrant. Make the Cream Sauce Pour in the cream and bring to a gentle simmer. Stir in the oregano, parsley, dill, salt, and pepper. Add the Parmesan cheese and stir until fully melted and the sauce is creamy. Add Spinach and Gnocchi Add the cooked gnocchi and toss gently to coat in the sauce, then stir in the spinach leaves and cook until wilted, about 1–2 minutes. Finish with Feta and Lemon Turn off the heat. Add the lemon zest and crumbled feta. Gently fold through, then serve immediately. Optional Step – Pan-Fry the Gnocchi First For extra texture and flavour, lightly pan-fry the cooked gnocchi in a little olive oil or butter until golden before adding to the cream sauce. This adds a crisp exterior and enhances the dish’s depth — not essential, but a delicious upgrade. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Creamy Spinach and Feta Gnocchi, gluten-free Margaret Pahos @CreateCookShare

If you haven’t tried adding Greek yoghurt to your pancake batter, you’ve been missing out! These Greek yoghurt pancakes are next-level good – a little tangy, super fluffy, and packed with protein to keep you full and energised. The best part? They’re made in minutes with the help of a blender. Just toss in the ingredients, blend until smooth, and you’re ready to cook. It doesn’t get much easier (or tastier) than this, and they’re the kind of breakfast you’d happily eat for dinner. Let's make these Greek yoghurt pancakes together! YUM! Greek Yoghurt Pancakes (gluten-free) What makes these pancakes extra special is the Greek yoghurt. Not only does it add that irresistible fluffiness, but it also boosts the protein, making them more satisfying than your average pancake. Paired with ripe bananas for natural sweetness and fresh blueberries for juicy bursts of flavour, this recipe is a wholesome yet indulgent treat. Watch How to Make It No blender? No problem. You can still make these pancakes by mashing the bananas really well with a fork, then whisking in the eggs, yoghurt, oil, syrup, and vanilla until smooth. A handheld blender is also a great alternative if you want to keep things extra quick and fuss-free. However you make them, the result will be soft, golden pancakes that taste every bit as good. Recipe Notes: If you don’t have gluten-free self-raising flour, simply use the same amount of gluten-free plain flour and add 1 teaspoon baking powder. Prefer to use regular flour? Swap the gluten-free self-raising flour for ½ cup plain (all-purpose) self-raising flour or the same amount of plain (all-purpose) flour with 1 teaspoon baking powder. Greek Yoghurt Pancakes (gluten-free) Greek Yoghurt Pancakes (gluten-free) Makes: 12 medium-sized pancakes | Prep: 5 mins | Cook: 20 mins Ingredients 2 ripe bananas 2 eggs 2 tbsp maple syrup 1 tbsp olive oil ¾ cup Greek yoghurt 1 tsp vanilla bean paste 2 tbsp lemon zest ½ cup gluten-free self-raising flour 1 cup almond flour 1 punnet blueberries Butter or oil, for frying To Serve: yoghurt, banana slices, blueberries, raw honey, crushed pistachios or walnuts Instructions Add bananas, eggs, maple syrup, olive oil, yoghurt & vanilla to the KitchenAid Pure Power Blender. Blend until smooth. Add flours & zest. Blend briefly, then rest 2 mins to thicken. Heat a pan, add a little oil/butter. Pour ¼ cup batter per pancake. Top with 3–4 blueberries. Cover & cook 2 mins until bubbles form. Flip & cook another 2 mins until golden. Serve warm with toppings of choice. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Greek Yoghurt Pancakes (gluten-free) Recipe and Photography Margaret Pahos for @CreateCookShare

This Greek-style beef roast is a one-pot wonder. Chuck roast slow-cooked in a tomato (kokkinisto) sauce with potatoes, shallots, and Mediterranean herbs until everything is melt-in-your-mouth tender. Unlike the classic roast served with gravy and mash, this version is cooked slowly in a red sauce, making it hearty and rustic. Slow Cooked Greek Chuck Roast with Potatoes and Shallots Mum’s Beef Chuck Roast – Greek Style There’s something about a slow-cooked beef roast that feels like home. In my family, this dish was a staple – mum’s beef roast, Greek style. She would always prepare it the traditional way, tucked into the oven for hours, simmering in a rich tomato sauce known as kokkinisto. The whole house would fill with the irresistible aroma of sweet tomatoes, herbs, and beef slowly melting into tender perfection. Unlike the roasts you might know served with gravy and mash, this Greek version is all about the red sauce. The beef is cooked until it falls apart, then paired with golden potatoes and sweet shallots that have soaked up every drop of flavour. It’s rustic, hearty, and incredibly comforting – the kind of dish that makes you linger around the table just a little longer. This recipe takes time, yes, but it’s mostly hands-off. Once the meat is in the oven, the magic happens on its own. By the time it’s ready, you’ll have tender beef, vegetables infused with Mediterranean flavours, and a sauce so good you’ll want to mop it up with bread or spoon it over pasta. It’s one of those meals that connects you straight back to tradition, to family, and to the comfort of mum’s kitchen. A true Sunday lunch, Greek style. Watch How to Make It Slow Cooked Greek Chuck Roast with Potatoes and Shallots How to Make the Perfect Greek Slow Cooked Chuck Roast Choose a well-marbled cut: Chuck roast is my mum's choice here. The marbling (fine streaks of fat) keeps the meat juicy and tender during long cooking. Avoid lean cuts, which can dry out. Long roasting is key: The longer and slower you cook, the more fall-apart tender the beef becomes. Don’t rush it – the last hour is when the magic happens. Cover securely: Even if your dish has a lid, add a layer of baking paper and foil. The more tightly sealed it is, the better it traps steam and ensures the beef stays moist. Aromatics make a difference: Fresh thyme, oregano, and bay leaves infuse the sauce with layers of flavour. For extra depth, optional to rub the beef with herbs and seasoning a few hours before roasting. Use good tomatoes: Quality crushed tomatoes are key for a rich, balanced sauce. Serve it right: Pair with rustic bread or pasta to soak up every drop of sauce, and finish with a crumble of Greek feta for the perfect touch. Slow Cooked Greek Chuck Roast with Potatoes and Shallots Meal Prep Tips for Greek Slow Cooked Chuck Roast Cook once, eat twice (or more): This recipe makes enough for about 6 servings. Enjoy it fresh for dinner, then portion the rest into airtight containers for easy meals throughout the week. Storage: Refrigerate for up to 5 days or freeze portions for up to 3 months. Always allow it to cool before storing, and make sure it’s sealed well to keep the sauce rich and flavourful. Reheating: Warm gently on the stovetop or in the microwave. The beef becomes even more tender after resting overnight. Versatile serving options: Serve with rice, pasta, or crusty bread for a different base each time. Shred the beef and stuff it into wraps, pita bread, or sandwiches with feta for an easy lunch. Batch cooking: You can easily double the recipe and freeze half, saving yourself a ready-made family dinner for busy nights. Other Beef Recipes you'll LOVE Greek Meatballs in a Tomato Sauce (Soutzoukakia) Biftekia (Greek Meat Patties) One Pan Roast Beef with Vegetables Beef Noodle Salad Bowl More Beef Recipes Slow Cooked Greek Chuck Roast with Potatoes and Shallots Slow Cooked Greek Chuck Roast with Potatoes and Shallots Serves: 6 | Prep: 15 mins | Cook: 4 hrs 30 mins Ingredients Chuck Beef Roast 1.4 - 1.5 kg chuck beef roast (choose well-marbled with visible fat for best flavour and tenderness) 1 ½ teaspoons sea salt 1 teaspoon freshly cracked pepper 1 tablespoon olive oil 1 ½ cups beef or vegetable broth Vegetables: 1 x 400 g can crushed tomatoes 1kg baby potatoes, quartered (or halved if quite small) 12+ small red shallots, peeled 8 sprigs fresh thyme 1 tablespoon dried oregano 3 bay leaves 2 teaspoons sea salt ½ teaspoon freshly cracked pepper To Serve: Extra-virgin olive oil, to drizzle Fresh parsley, to garnish Greek feta, to serve Rustic Bread (gluten free) - optional Or Pasta (gluten free) - optional Instructions 1. Preheat the oven: Preheat your oven to 180°C fan forced. 2. Season and begin roasting: Place the chuck roast in a deep roasting tray or baking dish and season all sides with salt and pepper. Drizzle with olive oil and pour in the beef broth around the meat. Cover with baking paper and then foil (or baking paper and a lid) and roast for 3 hours. Even if your dish has a lid, add a layer of baking paper and foil on top. The more tightly sealed it is, the better it traps steam and ensures the beef stays moist. 3. Add potatoes and tomato: Remove the tray from the oven. Add potatoes, shallots, crushed tomatoes, thyme sprigs, bay leaves and oregano. Season lightly again with salt and pepper. Gently stir the vegetables into the tomato mixture, keeping the beef in the centre. Cover and return to the oven for a further 1½ hours (if needed, add more beef broth). 4. Shred and finish roasting: Uncover the dish and use two forks to shred the beef into large, tender pieces gently. Toss the meat and vegetables through the juices. Optional to caramelise the top by return the baking dish to the oven, uncovered, for a final 15 minutes. 5. Garnish and serve: Remove from the oven, drizzle with extra-virgin olive oil, and scatter with fresh parsley. Serve straight from the tray with thick slices of creamy feta on the side or, just the way my father loves it, with a hunk of rustic bread to soak up all those delicious juices. Have you tried this recipe? Kindly leave a review below or share it with me at @createcookshare on social media Instagram Pinterest Facebook TikTok YouTube Slow Cooked Greek Chuck Roast with Potatoes and Shallots Margaret Pahos @CreateCookShare

This Greek yoghurt cheesecake tiramisu is a no-bake dessert inspired by a viral fridge-set trend taking over social media. By layering thick Greek yoghurt with coffee-dipped biscuits and letting it rest overnight, the texture transforms into something remarkably close to cheesecake, with unmistakable tiramisu vibes. Simple, modern, and made without baking, it’s the kind of recipe that feels effortless yet indulgent. Greek Yoghurt Cheesecake Tiramisu (No-Bake, Fridge-Set) Helpful Tips Use very thick Greek yoghurt for the best set Coffee adds depth, but the recipe works without it Longer chilling = more cheesecake-like texture Gluten-Free Note This recipe is made using gluten-free ANZAC biscuits (Leda Anzac biscuits). You can substitute with any gluten-free plain or lightly spiced biscuit that softens well when chilled. Watch this turn into "cheesecake" Greek Yoghurt Cheesecake Tiramisu INGREDIENTS 300 g thick Greek yoghurt 4-5 gluten-free biscuits Brewed coffee, cooled (optional but recommended) INSTRUCTIONS Prepare the Biscuits Lightly dip each biscuit into the cooled coffee (quick dip — don’t soak). Assemble Press the biscuits vertically into the yoghurt, spacing evenly. Chill Cover and refrigerate for 6-12 hours until the biscuits soften and emulsify into the yoghurt. Serve Scoop straight from the tub. Creamy, tangy, softly layered, cheesecake vibes without the oven. Serving & Budget Note This is a great option if you’re trying to save money. Instead of individual tubs, buy one large tub of Greek yoghurt and divide it between small glass cups or jars. Press the biscuits directly into each cup, place them on a tray, and refrigerate. When ready, simply take one out and finish with a drizzle of honey or a light sprinkle of cacao — an easy, almost automatic dessert or breakfast. Greek Yoghurt Cheesecake Tiramisu (No-Bake, Fridge-Set) Margaret Pahos @CreateCookShare

If you love spanakopita but want something easier to make and easier to slice, this 'bread' loaf is for you. Packed with spinach, feta, cheddar and fresh herbs, it has all the flavour of traditional Greek spanakopita in a simple gluten-free savoury loaf. Perfect for breakfast, lunch, lunchboxes or meal prep. Spinach and Feta Loaf (Gluten-Free Spanakopita Loaf) Why You'll Love This Recipe This gluten-free spinach and feta loaf is the kind of recipe that earns a permanent spot in your weekly rotation. Here's why: One bowl, no mixer - everything comes together simply by hand with a whisk and a spatula. No fuss, no special equipment. Packed with flavour - feta, cheddar, fresh dill, parsley and spinach in every single slice. It tastes far more impressive than the effort involved. Genuinely gluten-free - made with Caputo Fioreglut, one of the best gluten-free flours available, with psyllium husk for structure. It slices beautifully and doesn't crumble. Perfect for meal prep - it keeps well in the fridge for several days and actually gets better as it sits. Make it on Sunday, and you have breakfast or lunch sorted for the week. Heats perfectly in the microwave or air fryer. Works for everyone - serve it warm for breakfast, pack it in lunchboxes, bring it to a picnic or serve it alongside a salad for a light lunch. It fits everywhere. Watch How to Make gluten-free Spinach and Feta Loaf Frequently Asked Questions How do I reheat it? It reheats beautifully a few different ways. For a quick warm through, microwave individual slices for 30 seconds. For a crispier, toastier result, pop it in the air fryer for 4 minutes at 200°C - this is our favourite way to reheat it. Can I use frozen spinach? We haven't tested this recipe with frozen spinach, however it should work. If using frozen, thaw completely and squeeze out as much liquid as possible before adding — excess moisture will affect the texture of the loaf. Can I swap the Caputo Fioreglut for another gluten-free flour? This recipe has been tested with Caputo Fioreglut flour. Other gluten-free plain flour blends may work but results will vary. The most important thing is that your batter is thick and not watery — this is key to avoiding a gummy result and ensuring the loaf cooks all the way through. Can I use dried herbs instead of fresh? Yes, though fresh herbs give a more traditional spanakopita flavour, dried herbs work fine. Use half the quantity if substituting dried for fresh. How do I store the loaf? Store wrapped in the fridge for up to 5 days. Why shouldn't I slice it while it's warm? Gluten-free flours behave differently to wheat flour — the structure needs time to set as it cools. Slicing too early can result in a gummy, dense texture. Allow it to cool completely before slicing for the best result. Spinach and Feta Loaf (Gluten-Free Spanakopita Loaf) Other Spinach and Feta Recipes Spinach and Feta Pinwheels Spinach and Feta Fritters Lazy Spanakopita Spinach Rice with Feta Creamy Spinach and Feta Gnocchi Spinach and Feta Salad Spinach and Feta Loaf (Gluten-Free Spanakopita Loaf) Spinach and Feta Loaf (Gluten-Free Spanakopita Loaf) Serves 8 | Prep 15 mins | Cook 60–70 mins Loaf tin size: 21 x 12 x 6cm INGREDIENTS 4 large eggs 40ml extra virgin olive oil 120ml milk 150g feta, crumbled 100g cheddar cheese, grated 120g English spinach, very finely chopped 3 green onions, finely sliced ¼ cup fresh parsley, finely chopped ¼ cup fresh dill, finely chopped Sea salt and freshly cracked black pepper, to taste 220g Caputo Fioreglut flour, gluten-free 2 teaspoons baking powder 1 tablespoon sesame seeds INSTRUCTIONS 1. Preheat the oven Preheat the oven to 180°C fan-forced. Grease and line a loaf tin with baking paper. 2. Prepare the wet ingredients In a large bowl, whisk together the eggs, olive oil and milk. 3. Add the filling ingredients Add the spinach, green onions, feta, cheddar, parsley, dill, sea salt and cracked black pepper. Mix well to combine. 4. Add the dry ingredients Add the flour and baking powder. Fold together until just combined. 5. Fill the loaf tin Transfer the mixture to the prepared loaf tin and smooth the top. Sprinkle over the sesame seeds. 6. Rest the batter and bake Allow the batter to sit for 5 minutes before placing into the oven, then bake for 35 minutes. Loosely cover the loaf with a sheet of baking paper to prevent the top from over-browning, then continue baking for a further 35 minutes or until golden and a skewer inserted into the centre comes out clean. 7. Cool Allow the loaf to cool in the tin for 10 minutes. Transfer to a wire rack and allow it to cool for at least a further 30 minutes before slicing. Important: When using gluten-free flour, allow the loaf to cool completely before slicing if possible. Unlike traditional wheat flour loaves, gluten-free loaves can become gummy if sliced while still warm. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Spinach and Feta Loaf (Gluten-Free Spanakopita Loaf) Margaret Pahos @CreateCookShare

This Greek Lemon Oregano Chicken with Potatoes (Κοτόπουλο Λεμονάτο με Ρίγανη) is one of my mum’s recipes and the stovetop version I grew up eating at home. Unlike the more familiar oven-roasted version, the chicken and potatoes gently simmer together in one pot, creating tender chicken, creamy potatoes and plenty of lemon, garlic and oregano sauce. About This Greek Lemon Oregano Chicken Greek lemon chicken and potatoes is a classic combination you’ll find in homes and tavernas throughout Greece, with many versions cooked in the oven. This is my mum’s stovetop version, and it’s the one I grew up eating. The chicken and potatoes gently simmer together in stock before fresh lemon juice and Greek dried oregano (rigani) are added towards the end. The result is tender chicken, creamy potatoes and a generous lemony sauce that’s perfect for dipping bread. It’s simple Greek home cooking and exactly the kind of food I love eating in Greece — uncomplicated, generous and full of flavour. Ingredient Notes Chicken Chicken thigh fillets stay tender and juicy during simmering and work beautifully in this recipe. You can also use bone-in chicken thigh cutlets or drumsticks, but they will require a little more cooking time. Potatoes Cut the potatoes into quarters so they hold their shape while still absorbing plenty of the lemon and oregano sauce. Greek dried oregano If possible, use Greek dried oregano, known as rigani (ρίγανη). It has a strong, fragrant aroma and is one of the defining flavours in this dish. Fresh lemon juice Freshly squeezed lemon juice is essential. It gives the sauce its bright flavour and balances the richness of the olive oil and chicken. Extra virgin olive oil Use a good-quality extra virgin olive oil as it becomes part of the sauce rather than simply being used for frying. Tips for the Best Greek Lemon Oregano Chicken Brown the chicken well Allow the chicken to develop good colour before adding the other ingredients. This adds depth of flavour to the finished sauce. Keep the potatoes fairly large Quartering them helps them remain intact while they simmer. Use hot chicken stock This helps the pot return to a simmer quickly. Don’t rush the final reduction Removing the lid at the end concentrates the sauce and gives it that rich, glossy finish. Let it rest Allowing the dish to rest for 5 minutes before serving gives the sauce time to settle and the flavours to come together. Why Add the Lemon and Oregano Later? The chicken and potatoes are first allowed to simmer in the stock until they begin to soften and absorb flavour. Then add the lemon juice and oregano for the final stage of cooking. This keeps the lemon tasting fresh and the oregano aromatic rather than allowing both flavours to disappear into a long simmer. At the end, remove the lid and let the sauce reduce naturally, concentrating all those beautiful cooking juices without needing flour or cornflour. Serving Suggestions Serve with plenty of rustic gluten-free bread to soak up the sauce, along with Kalamata olives and feta. My mum would also sometimes serve this with rice, which is especially good for soaking up every bit of the lemon and oregano sauce. Storage and Reheating Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a small splash of water or chicken stock if the sauce has thickened in the fridge. Other Greek Recipes You May Like Greek Lemon Chicken Soup Crispy Spinach and Feta Fritters Greek Lemon, Garlic and Mint Lamb Shanks Greek Tomato and Feta Salad Lazy Spanakopita Greek Lemon Oregano Chicken with Potatoes Serves 4 | Prep 10 minutes | Cook 1 hour INGREDIENTS 8 chicken thigh fillets 4 medium-large potatoes, peeled and quartered into wedges 500 ml chicken stock ¼ cup (50 ml) extra virgin olive oil ½ cup (125 ml) fresh lemon juice 1 tablespoon Greek dried oregano 4 garlic cloves, minced Sea salt and freshly ground black pepper Fresh parsley, finely chopped, to serve INSTRUCTIONS 1. Brown the Chicken Heat the extra virgin olive oil in a wide, heavy-based pot over medium-high heat. Season the chicken with sea salt and freshly ground black pepper and cook on both sides until golden. 2. Add the Potatoes and Garlic Season the potatoes with salt and pepper and arrange them between and around the chicken. Add the garlic and cook for a few minutes, until fragrant. 3. Add the Stock and Simmer Pour in the hot chicken stock and bring to the boil. Reduce the heat to a gentle simmer, cover with a lid, and cook for 20 minutes. 4. Add the Lemon and Oregano Pour in the fresh lemon juice and sprinkle over the Greek dried oregano. Gently move the chicken and potatoes around to distribute the lemon and oregano through the cooking liquid. Add a little hot water if the stock has reduced too much. Cover and simmer for a further 15 minutes, or until the chicken is cooked through and the potatoes are tender. 5. Reduce the Sauce Remove the lid and increase the heat slightly. Simmer uncovered for about 5-10 minutes, or until the liquid has reduced into a rich lemon and oregano sauce. Taste and adjust the seasoning if needed. 6. Rest and Serve Remove from the heat, cover and allow to rest for 5 minutes. Scatter with finely chopped fresh parsley and serve with fresh gluten-free bread or my home-cooked rice. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Margaret Pahos @CreateCookShare

This easy Beetroot, Silverbeet 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 nuts and a bright lemon dressing for a simple Mediterranean-style salad that’s tangy, earthy and satisfying. Beetroot, Silverbeet & Goat’s Feta Salad Watch How to Make It About This Salad This is a recipe my cousin taught me years ago in Greece, and she always made it with walnuts. It’s one of those simple salads that feels completely at home on a Greek table, - earthy beetroot, tender silverbeet, plenty of fresh herbs, feta and a sharp lemon and red wine vinegar dressing. I’ve used pine nuts in this version, but toasted walnuts are a beautiful alternative and the way I originally remember it. Tips for the best Beetroot, Silverbeet and Goat's Feta Salad • 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 or walnuts 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. Beetroot, Silverbeet & Goat’s Feta Salad Serve this Salad with: Roasted Boneless Leg of Lamb Greek Meat Patties Pull-Apart Lamb in-a-pocket Air Fryer Chicken Tenders Alternatively, toss through some of my easy-to-make QUINOA Beetroot, Silverbeet & Goat’s Feta Salad Beetroot, Silverbeet 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 250g silverbeet, washed 1 tablespoon olive oil (to fry the stalks) ¼ cup fresh dill, finely chopped ¼ cup fresh mint, finely chopped ½ cup fresh parsley, finely chopped 200 g goat’s feta, crumbled ¼ cup pine nuts or chopped walnuts, toasted Dressing: 1 tablespoon red wine vinegar 2 tablespoons lemon juice 3 tablespoons extra virgin olive oil 1 garlic clove, minced (or 2 small) 1 tablespoon honey 1 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 nutsor walnuts 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, garlic and honey, 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 / walnuts, drizzle with more 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 Beetroot, Silverbeet & Goat’s Feta Salad Margaret Pahos @CreateCookShare

This Greek Slow-Roasted Boneless Leg of Lamb (αρνίσιο μπούτι) needs only 10 minutes of preparation before the oven does the rest. Seasoned with oregano, garlic and lemon, then wrapped and cooked kleftiko-style, the lamb becomes beautifully tender, juicy and full of Mediterranean flavour. Greek Slow-Roasted Boneless Leg of Lamb (Kleftiko-Style) About this Greek Boneless Leg of Lamb A boneless leg of lamb is simply a lamb leg with the bone removed, usually rolled and secured with netting to help it hold its shape. For this recipe, I remove the netting so I can open the lamb and season every surface, including the inside. It makes such a difference to the flavour. The lamb is then wrapped tightly in baking paper and foil and slowly roasted for three hours. This sealed, kleftiko-style method traps the steam and cooking juices around the meat, helping it become tender without requiring any attention while it cooks. What does Kleftiko Style Mean? Kleftiko (κλέφτικο) traditionally refers to lamb cooked slowly in a tightly sealed parcel. Wrapping the lamb in baking paper and foil traps moisture and flavour inside while it cooks. When the parcel is finally opened, the lamb is tender and surrounded by its own beautiful cooking juices. This version uses the same slow, enclosed style of cooking with a boneless leg of lamb. Greek Slow-Roasted Boneless Leg of Lamb (Kleftiko-Style) Tips for the Best Slow-Roasted Lamb Remove the netting before seasoning Opening the boneless lamb allows you to season the inside as well as the outside instead of flavouring only the surface. Season every side Massage the oregano, garlic, onion, paprika, salt, pepper and lemon zest into all surfaces of the lamb before wrapping. Seal the parcel tightly The baking paper and foil need to completely enclose the lamb so the moisture and cooking juices stay trapped inside. Cook until tender, rather than relying only on the clock A 1.4 kg boneless leg takes approximately 3 hours in this recipe. Larger or particularly thick pieces may need a little longer, so check that the meat is tender before serving. Don't discard the pan juices Spoon them back over the sliced lamb before serving. They add moisture and loads of flavour. Serving Greek Slow-Roasted Boneless Leg of Lamb Boneless leg of lamb is a relatively lean cut, so I like to serve it with plenty of its own pan juices to keep it moist and flavourful. Finish with a drizzle of extra virgin olive oil and a generous squeeze of fresh lemon to brighten the richness of the lamb. Greek Slow-Roasted Boneless Leg of Lamb (Kleftiko-Style) What to do with leftovers? Store leftover lamb in an airtight container in the refrigerator for up to 3–4 days, ideally with some of the pan juices. Reheat gently until hot, or enjoy the sliced lamb in gluten-free wraps, sandwiches, salads or bowls. What to serve alongside a Boneless Leg of Lamb Silverbeet, Beets and Goat's Feta Salad Lettuce and Feta Salad Greek Salad Rosemary and Garlic Roasted Potatoes Greek Slow-Roasted Boneless Leg of Lamb (Kleftiko-Style) Greek Slow-Roasted Boneless Leg of Lamb Serves 4–6 | Prep: 10 minutes | Cook: 3 hours INGREDIENTS Lamb and Seasoning: 1.4 kg boneless leg of lamb 2 teaspoons sea salt flakes 2 teaspoons dried Greek oregano 1 teaspoon garlic granules 1 teaspoon onion powder 2 teaspoons paprika ½ teaspoon freshly ground black pepper 2 tablespoons extra virgin olive oil Zest of ½ lemon To garnish: Juice of ½ lemon Zest of ½ lemon 1 tablespoon extra virgin olive oil ¼ cup finely chopped fresh flat-leaf parsley INSTRUCTIONS 1. Prepare the Oven and Lamb Preheat the oven to 180°C fan-forced. Remove the netting from the boneless leg of lamb using kitchen scissors and open the lamb out so you can season all surfaces. 2. Prepare the Parcel Lay two approximately 60 cm pieces of foil on the bench, one widthways and one lengthways, to form a cross. Repeat with two sheets of baking paper over the foil. Place the lamb in the centre, underside facing up. 3. Season the Lamb In a small bowl, combine the ingredients for the seasoning. Season the underside of the lamb generously with half the mixture, then turn the lamb over, tucking in any loose pieces to form an even shape, then massage the remaining seasoning over the top and sides. 4. Wrap and Slow Roast Fold the baking paper tightly around the lamb, followed by the foil, completely enclosing the meat to create a sealed parcel. Transfer to a baking tray and roast for 3 hours, or until the lamb is beautifully tender. Larger or particularly thick pieces of lamb may require additional cooking time. 5. Rest and Slice Carefully open the foil and baking paper, taking care as hot steam will escape. Transfer the lamb to a serving platter and allow it to rest briefly before slicing into approximately 1 cm thick pieces. 6. Finish and Serve Combine the lemon juice, extra virgin olive oil and cooking juices, then pour over the sliced lamb. Finish with chopped parsley and fresh lemon zest, and serve immediately. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Greek Slow-Roasted Boneless Leg of Lamb (Kleftiko-Style) Margaret Pahos @CreateCookShare

Greek Lemon Chicken Soup, or Avgolemono Soupa (Αυγολέμονο), is one of Greece’s most comforting dishes. Tender chicken and rice are simmered in a homemade broth, then finished with egg and fresh lemon to create that unmistakably creamy, bright avgolemono soup. Greek Lemon Chicken Soup (Avgolemono Soupa) About This Greek Lemon Chicken Soup Avgolemono literally refers to egg and lemon, the combination used to give this traditional Greek soup its creamy texture and distinctive lemon flavour. But in a Greek home, avgolemono is much more than that. It’s the soup mums make when someone isn’t feeling well, when the family needs something nourishing, or simply when everyone needs a proper bowl of home cooking. Every Greek family seems to have its own version — and everyone will tell you their mum’s is the best. Some families make it with rice, others with orzo, and the amount of lemon can cause almost as much debate as the recipe itself. My version uses chicken drumsticks and medium-grain rice for a rich broth and a substantial, creamy soup that still has plenty of liquid. Watch How to make Greek Lemon Chicken Soup What Makes Avgolemono Creamy? There is no cream in traditional avgolemono. The creamy texture comes from whisking egg with fresh lemon juice and gradually adding warm chicken broth. In this recipe, I reserve the broth after the rice has cooked, so it contains some of the starch released by the rice. That little bit of starch helps create an even smoother and creamier egg-lemon sauce. The important part is adding the avgolemono once the soup is off the heat and avoiding boiling it afterwards so the egg stays smooth rather than scrambling. Tips for the Best Greek Lemon Chicken Soup Skim the broth. Remove the foam that rises while the chicken first comes to the boil for a cleaner-tasting broth. Don’t rush the chicken. A gentle 45-minute simmer gives the drumsticks time to flavour the broth properly. Reserve the broth after cooking the rice. That starchy broth is ideal for making the egg-lemon sauce creamy. Temper gradually. Slowly whisk the warm broth into the egg and lemon rather than adding it all at once. Take the pot off the heat before adding the avgolemono. Once the egg-lemon mixture goes in, don't bring the soup back to a boil. Adjust the lemon at the end. Avgolemono should have a definite lemon flavour, but exactly how lemony is very personal, and very Greek! Storing and Reheating Avgolemono Avgolemono thickens considerably in the fridge because the rice continues absorbing the broth. When reheating, add a little boiling water to loosen the soup and warm it gently. This helps keep the egg-lemon sauce smooth and creamy. Other Soup Recipes Chickpea Vegetable Soup with Lemon and Dukkah Creamy Ravioli Soup Hidden Vegetable Pasta Soup Chicken and Rice Healing Soup All Soup Recipes Greek Lemon Chicken Soup (Avgolemono Soupa) Greek Lemon Chicken Soup (Avgolemono Soupa), gluten-free Serves: 6 as main | Preparation & Cooking: 1 hour 10 minutes INGREDIENTS Chicken Soup: 8 chicken drumsticks, preferably free-range 3 ½ litres water, plus extra boiling water if needed 1 cup short/medium grain rice (rinse until water runs clear, & drain) 1 tablespoon sea salt, or to taste 1 teaspoon white pepper 1 tablespoon butter or dairy-free alternative 1 tablespoon finely chopped dill (optional) Egg-Lemon Sauce: 1 large (80g) egg, at room temperature ½ cup freshly squeezed lemon juice (extra if needed) ½ teaspoon gluten-free cornflour 1 cup warm chicken broth, reserved from the soup INSTRUCTIONS Cook the Chicken Place the chicken drumsticks into a large, deep pot and add 3 ½ litres of water, ensuring the chicken is submerged. Bring to the boil and skim away any foam or impurities that rise to the surface. Reduce the heat, season with salt, cover and simmer gently for 45 minutes, or until the chicken is tender and the broth is flavoursome. Remove the Chicken and Check the Broth Remove the chicken from the broth and set aside until cool enough to handle. Remove the meat from the bones and shred into bite-sized pieces. Strain the broth if necessary to remove any small bones or impurities. Cook the Rice Bring the broth back to a boil. Add the rice, pepper, and butter. Stir for about 1 minute, then reduce the heat and simmer gently for 10 minutes. Reserve the Broth and Add the Chicken Once the rice is cooked, reserve 1 cup of the broth for the egg-lemon sauce. (We reserve the broth at this stage because it contains some of the starch released from the rice, which helps create a thicker, creamier egg-lemon sauce when whisked.) Return the shredded chicken to the pot and simmer gently for 10 more minutes. The soup should be creamy and substantial but still have plenty of broth. If it feels too thick at this stage, add ½-1 cup boiling water to loosen it. Remove the soup from the heat. Make the Avgolemono Add the egg to a deep whisking bowl and whisk until frothy, then slowly add the lemon juice whilst whisking. Add the cornflour and whisk until completely incorporated, then gradually add the warm stock. Blend until completely smooth, creamy and lightly frothy. Finish the Soup With the soup off the heat, slowly pour in the egg-lemon mixture while gently stirring. Do not bring the soup back to the boil once the avgolemono has been added. Taste and adjust the salt, pepper, or lemon if needed. Serve warm with freshly ground black pepper and, if you like, a drizzle of extra virgin olive oil and a few chopped sprigs of dill (it pairs beautifully with the egg-lemon sauce). NOTE: If the soup is stored overnight in the fridge, it will naturally thicken as the rice continues to absorb the broth. When reheating the next day, simply add a little boiling water until the soup reaches your preferred consistency. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Greek Lemon Chicken Soup (Avgolemono Soupa) Margaret Pahos @CreateCookShare

Maroulosalata (Μαρουλοσαλάτα) is a fresh Greek lettuce salad made with finely chopped lettuce, spring onions, plenty of herbs, creamy feta and a simple lemon and extra virgin olive oil dressing. Crisp, refreshing and ready in just 10 minutes, it’s an easy side salad or light meal. MAROULOSALATA Greek Lettuce and Feta Salad About Maroulosalata Maroulosalata, roughly pronounced mah-roo-lo-sa-LAH-ta, literally means lettuce salad in Greek (marouli meaning lettuce and salata meaning salad). It’s one of those simple salads you’ll find on Greek tables alongside grilled meat, seafood, potatoes, pies or other dishes made for sharing. What makes it so good is how finely everything is chopped: the lettuce, spring onions and herbs come together in every forkful rather than feeling like separate ingredients. My version includes both cos lettuce (romaine) and curly lettuce. You can absolutely use just one, but I love combining the two because it gives the salad more texture and flavour. Feta isn’t essential to every traditional maroulosalata, but I love the creamy, salty contrast it brings to the crisp lettuce and fresh herbs. Watch How to Make It Tips for the Best Maroulosalata Crisp the lettuce first. Soaking it briefly in cold water can revive the leaves and make the finished salad noticeably crunchier. Dry it thoroughly. Any water left on the lettuce will dilute the dressing. Slice the lettuce finely. Maroulosalata is traditionally much more finely chopped than a typical leafy salad. Don’t hold back on the herbs. Dill, parsley and spring onions are an important part of the flavour, not just a garnish. Dress it just before serving. Once dressed, the finely sliced lettuce will begin to soften quite quickly. Taste before adding extra salt. Feta is naturally salty, so adjust the seasoning once everything is combined. Turn Maroulosalata into a Main Meal Maroulosalata is traditionally wonderful as a side, but it’s also an easy base for a more substantial lunch. Add grilled chicken, seared prawns or salmon for extra protein, or add chickpeas or white beans for a vegetarian option. Hard-boiled eggs, avocado or cooked quinoa also work well. You can even stuff the salad into a gluten-free pita or wrap for a quick lunch. Olive Oil, Red Wine Vinegar and Lemon Juice Can You Make Maroulosalata Ahead? You can prepare the ingredients ahead, but I wouldn’t fully assemble the salad until you’re ready to eat. Wash, dry and chop the lettuce and herbs, then refrigerate them in an airtight container. Keep the feta and dressing separate and combine everything just before serving so the lettuce stays crisp. If you’re preparing it for lunch or meal prep, pack the dressing in a small jar and add it at the last minute. MAROULOSALATA Greek Lettuce and Feta Salad Other Salad Recipes Viral Cucumber Salad Chickpea Quinoa Salad with a Creamy Hummus Dressing Peanut Pad Thai Salad with Chicken Chopped Salad with Pita Pockets The Classic Greek Salad ALL SALAD RECIPES MAROULOSALATA Greek Lettuce and Feta Salad MAROULOSALATA Greek Lettuce and Feta Salad Serves 6 as a side salad | Time 10 minutes INGREDIENTS Salad: 1 small head coz lettuce (romaine), finely chopped 1 small head curly lettuce, finely chopped You can use just one type of lettuce, but combining both gives the salad more texture and flavour. 4 spring onions, finely chopped ½ cup parsley, finely chopped ½ cup fresh dill, finely chopped 150g feta, crumbled Dressing: 1 tablespoon red wine vinegar 3 tablespoons fresh lemon juice 4 tablespoons extra virgin olive oil (extra if needed) 1 teaspoon sea salt ½ teaspoon white pepper INSTRUCTIONS 1. Crisp and Prepare the Lettuce Fill a large bowl with cold water and submerge the lettuce for about 5 minutes to refresh and crisp the leaves. Drain, then dry thoroughly in a salad spinner or pat dry with paper towel. Finely slice the lettuce into thin strips and transfer to a large serving bowl. 2. Add the Herbs and Feta Finely chop the spring onions, using both the white and green parts, along with the parsley and dill. Add everything to the lettuce, then crumble the feta over the top. 3. Make the Dressing Whisk together the red wine vinegar, lemon juice, extra virgin olive oil, sea salt and white pepper until well combined and slightly emulsified. Taste and add a little more olive oil if you prefer a softer, less acidic dressing. 4. Dress and Serve Just before serving, whisk the dressing again and pour it over the salad. Toss gently until the lettuce, herbs and feta are evenly coated. Taste and adjust the lemon, olive oil or seasoning if needed, then serve immediately. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube MAROULOSALATA Greek Lettuce and Feta Salad Margaret Pahos @CreateCookShare