These Crispy Spinach and Feta Fritters (Spanakopita Fritters) combine the classic flavours of Greek spanakopita in an easy gluten-free fritter. Perfect served with lemon and tzatziki for lunch, dinner or entertaining. Crispy Spinach and Feta Fritters (Spanakopita Fritters), gluten-free WHY YOU'LL LOVE THIS RECIPE All the flavours of traditional Greek spanakopita. Gluten-free using Caputo Fioreglut flour. Quick to prepare and easy to make. Perfect for breakfast, lunch, dinner or entertaining. Great for meal prepping and can be enjoyed warm, at room temperature or eaten cold straight out of the fridge. A crowd-pleasing appetiser that can be made in advance. Watch How to Make these Crispy Spinach and Feta Fritters MEAL PREP, STORAGE & REHEATING MEAL PREP These gluten-free Crispy Spinach and Feta Fritters are perfect for meal prep and make a delicious lunch throughout the week. Serve them alongside my easy stovetop rice and a generous spoonful of my traditional Greek tzatziki for a simple and satisfying meal. STORAGE Store the fritters in an airtight container in the refrigerator for up to 5 days. If serving with tzatziki, store it separately in a small airtight container and add just before serving. REHEATING The fritters can be enjoyed cold, at room temperature or reheated. For a quick option, microwave until warmed through. For the best texture and a crispy exterior, reheat in an air fryer at 200°C for 5 minutes or until heated through. Frequently Asked Questions Can I use a different gluten-free flour or traditional flour? Yes. This recipe has been tested using Caputo Fioreglut Gluten Free Flour, which provides excellent texture and structure. Other gluten-free flour blends may work; however, results can vary depending on the blend used. If using traditional plain flour, you may need slightly less flour as wheat flour absorbs moisture differently to gluten-free flour. The batter should be thick but still easy to scoop. Can I use baby spinach instead of English spinach? Yes. Baby spinach can be substituted in equal weight and does not need to be cooked beforehand. Can I make these fritters ahead of time? Yes. Store them in an airtight container in the fridge for up to 5 days. What should I serve with spanakopita fritters? They're delicious with my Greek Tzatziki Dip, Greek yogurt, a simple salad or a squeeze of fresh lemon. Crispy Spinach and Feta Fritters (Spanakopita Fritters), gluten-free What to serve them with: Traditional Greek Tzatziki Silverbeet, Beetroot and Goat's Cheese Salad Greek Lamb Oven Baked Calamari Other Appetisers you'll LOVE Pepperoni Mozzarella Pastry Bites Greek Beef Patties Spinach and Feta Pinwheels Gluten Free Tempura Vegetables Spinach and Feta Fritters (Spanakopita Fritters), gluten-free Crispy Spinach and Feta Fritters (Spanakopita Fritters), gluten-free Makes 12–14 fritters | Prep 15 mins | Cook 15 mins INGREDIENTS 130g English spinach, finely chopped (weight after trimming and cleaning) 3 green onions, finely sliced 100g feta, crumbled 100g cheddar cheese, grated 3 large eggs 1 tablespoon extra virgin olive oil ¼ cup fresh dill, finely chopped ¼ cup fresh mint, finely chopped Zest of 1 lemon 80g Caputo Fioreglut Flour, gluten-free Sea salt and cracked black pepper, to taste Olive oil, for frying Lemon wedges, for serving Tzatziki, for serving INSTRUCTIONS 1. Prepare the batter In a large bowl, whisk together the eggs and olive oil. 2. Add the filling ingredients Add the finely chopped English spinach, green onions, feta, cheddar, dill, mint, lemon zest, sea salt and cracked black pepper. Mix well to combine. 3. Add the flour Add the Caputo Fioreglut Flour and stir until a thick batter forms. 4. Cook the fritters Heat a large non-stick frying pan over medium-high heat and add approximately ½cm of olive oil. 5. Fry until golden Scoop large tablespoons of mixture into the pan and flatten slightly. Cook for approximately 2–3 minutes per side or until golden brown and cooked through. 6. Drain and repeat Transfer to a plate lined with paper towel and repeat with the remaining mixture. 7. Serve Serve warm with lemon wedges and tzatziki. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Crispy Spinach and Feta Fritters (Spanakopita Fritters), gluten-free Margaret Pahos @CreateCookShare

This creamy harissa pasta is the perfect quick dinner for busy weeknights. Made with a no-cook ricotta sauce, sun-dried tomatoes, fresh basil, and a touch of harissa, it's packed with flavour and ready in just 15 minutes. Tossed through gluten-free strozzapreti or penne, this easy gluten-free pasta recipe is delicious served warm or at room temperature alongside a crisp salad. Harissa Pasta with No-Cook Ricotta Sauce, gluten-free Why You'll Love This Recipe Ready in just 15 minutes Made with a creamy no-cook ricotta sauce Naturally vegetarian and made gluten-free Perfect for busy weeknights Watch How to Make Harissa Pasta with No-Cook Ricotta Sauce Ingredient Notes Harissa Paste Harissa adds warmth, spice, and depth of flavour. Use less for a milder pasta or add extra if you enjoy a little heat. Always check the label for gluten-free. Ricotta Smooth ricotta creates a creamy sauce without needing to cook it. Full-fat ricotta will give the best texture and flavour. Sun-Dried Tomatoes These add sweetness and richness that balance the spice from the harissa. Variations Add shredded chicken or tuna for extra protein. Stir through baby spinach or rocket before serving. Swap the almonds for pine nuts or walnuts. Add slices of roasted capsicum for extra sweetness. What to Serve with Harissa Pasta Greek Tomato Salad with Croutons Crispy Pork Schnitzel 3-ingredient Dukkah Chicken Tenderloins Coleslaw with Feta Pomegranate Harissa Pasta with No-Cook Ricotta Sauce, gluten-free Frequently Asked Questions Is this harissa pasta spicy? It has a gentle warmth rather than intense heat. For a milder version, use ½ tablespoon harissa. For extra spice, increase to 2 tablespoons. Can I use traditional pasta instead of gluten-free pasta? Absolutely. This sauce works beautifully with any pasta shape, including penne, rigatoni, fusilli or spaghetti. Can I make the sauce without a food processor? Yes. Finely chop the sun-dried tomatoes and garlic, then mix everything together by hand. The sauce will be slightly chunkier but equally delicious. Can I serve this cold? Yes. This pasta is delicious served warm, at room temperature or chilled, making it perfect for entertaining, picnics and lunchboxes. Can I prepare this pasta ahead of time? Yes. The ricotta sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Simply cook the gluten-free pasta when ready to serve and toss everything together. How long will leftovers keep? Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy cold, bring to room temperature or gently reheat before serving. Harissa Pasta with No-Cook Ricotta Sauce, gluten-free Harissa Pasta with No-Cook Ricotta Sauce Serves 3 | Prep: 5 minutes | Cook:10 minutes | Total: 15 minutes INGREDIENTS 1 packet Rigatoni, Strozzapreti, or Penne pasta, gluten-free Sauce: ½ cup semi sun-dried tomatoes in oil 200g smooth ricotta 2 garlic cloves, chopped 3 tablespoons fresh lemon juice 1 tablespoon harissa paste 1 teaspoon dried oregano 3 tablespoons grated parmesan, plus extra ½ cup warm water Garnish: 10 roasted almonds, roughly chopped 20+ fresh basil leaves Sea salt and freshly ground black pepper, to taste INSTRUCTIONS 1. Cook the Pasta Cook the gluten-free pasta in a large pot of salted boiling water according to packet directions. Drain and set aside. 2. Make the No-Cook Ricotta Sauce While the pasta is cooking, add the semi sun-dried tomatoes, garlic, ricotta, parmesan, harissa paste, oregano, lemon juice, and warm water to a food processor. Blend until smooth, creamy, and well combined. 3. Toss the Pasta with the Sauce Transfer the ricotta sauce to a large serving bowl. Add the cooked pasta and toss until evenly coated. Season with sea salt and freshly ground black pepper to taste. 4. Garnish and Serve Top with the chopped roasted almonds, fresh basil leaves, and extra grated Parmesan. Serve immediately while warm or enjoy at room temperature. Tip: Adjust the harissa to your liking- half a tablespoon for mild, 2 tablespoons for a serious kick. 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 Harissa Pasta with No-Cook Ricotta Sauce, gluten-free Margaret Pahos @CreateCookShare

These maple-roasted carrots are the kind of side dish that steals the show. Tender Dutch carrots are roasted at high heat until caramelised and golden, then drizzled with a creamy tahini miso dressing and topped with crunchy walnuts, jewel-like pomegranate seeds, and fresh herbs. It's a dish that looks impressive but comes together in just 30 minutes with minimal effort. Maple Roasted Carrots with Tahini Miso Dressing, gluten-free Whether you're looking for an easy gluten-free side dish, a stunning addition to your holiday table, or a fresh way to eat more vegetables, this recipe delivers on all fronts. The combination of sweet maple syrup, savoury miso, and nutty tahini creates a flavour profile that's complex, balanced, and completely addictive - proof that simple ingredients can produce something truly special. FAQ Can I make this recipe ahead of time? Yes, roast the carrots and make the dressing separately up to a day ahead. Store in the fridge and reheat before serving. Add the toppings just before plating. How can I reheat the carrots? The best way to reheat is in the air fryer (or oven) at 220°C for 7 minutes until warmed through and crisped back up. This brings back those caramelised edges without making them soggy. Avoid the microwave as it will make them soft and limp. What miso is gluten-free? Chickpea miso and pure rice miso are the safest gluten-free options. Always check the label as some miso pastes contain barley or wheat. Can I use regular carrots instead of Dutch carrots? Yes, simply peel and cut them into evenly sized batons so they roast at the same rate. What can I serve these carrots with? These carrots pair beautifully with my pork schnitzel, breast-side-down roast chicken, pull-apart pocket lamb, or as part of a vegetarian meal alongside my caramelised onion pasta. Maple Roasted Carrots with Tahini Miso Dressing, gluten-free Maple Roasted Carrots with Tahini Miso Dressing, gluten-free Gluten-free | Serves 4 | Prep 5 mins | Cook 25 mins INGREDIENTS Carrots 2-3 bunches Dutch carrots, cleaned and trimmed 1½ tablespoons maple syrup 2 tablespoons olive oil 1 teaspoon fennel seeds, crushed 1 teaspoon sea salt flakes ¼ teaspoon freshly cracked black pepper Dressing 1 tablespoon gluten-free miso paste 1 tablespoon tahini 2 tablespoons lemon juice, freshly squeezed ½ teaspoon sesame oil 2 tablespoons warm water Toppings ¼ cup walnuts, toasted and roughly chopped ⅓ cup fresh pomegranate seeds 2 tablespoons chives, finely sliced Small handful of fresh mint leaves INSTRUCTIONS Preheat Preheat the oven to 200°C fan-forced. Line a large baking tray with baking paper. Carrots Pat the carrots dry with a paper towel. Drizzle over the maple syrup and olive oil, then scatter the crushed fennel seeds, salt, and pepper over the top and toss well to coat. Spread in a single layer on the prepared tray - don't overcrowd or they'll steam rather than roast. Roast Bake for 25 minutes, flipping halfway, until caramelised and tender with some charred edges. Dressing Add the miso, tahini, lemon juice, and sesame oil to a small bowl and whisk together until combined. Add the warm water a little at a time, whisking until smooth and drizzleable. Taste and adjust with extra lemon juice if needed. To serve Allow the carrots to rest for 5 minutes. Arrange on a serving platter, spoon the dressing generously over the top, then scatter over the walnuts, pomegranate seeds, chives, and mint. Maple Roasted Carrots with Tahini Miso Dressing, gluten-free Margaret Pahos @CreateCookShare

These crispy Greek Salt Cod Fritters, known as Bakaliaros (μπακαλιάρος), are a traditional dish made with soaked salt cod, flaked through a light batter and fried until golden and crunchy. Made gluten-free, they’re served with skordalia and lemon. Greek Salt Cod Fritters (Bakaliaros) These crispy Greek Salt Cod Fritters, also known as Bakaliaros, are a beautiful gluten-free take on a much-loved traditional dish. Made with soaked salt cod, a light gluten-free batter and fried until golden and crunchy, they’re perfect served with skordalia, a squeeze of lemon and plenty of olive oil. My Mum's Bakaliaro Bakaliaros is one of those recipes that instantly takes me back. In our home, this was the food we looked forward to all year, especially around Palm Sunday, when the platter would hit the table hot, golden and impossibly crisp. But the way my mum makes it has always felt a little different. Instead of coating whole pieces of fish, she pulls the salt cod apart into flakes and rough chunks, then mixes it straight through the batter. It means every bite is full of fish, wrapped in a light, crispy coating that fries up beautifully golden and crunchy. It’s simple, traditional in spirit, deeply nostalgic and one of those recipes that never leaves you once you’ve grown up with it. If you’ve only ever had the more classic battered pieces of salt cod, this version is something special. Served with skordalia, lemon and maybe a little parsley over the top, it’s the kind of food that says home in the best possible way. Greek Salt Cod Fritters (Bakaliaros) History of Bakaliaros Bakaliaros (μπακαλιάρος), or salted cod, isn’t originally Greek. It comes from Northern Europe, where cod was salted and dried to preserve it for long journeys and storage. It made its way to Greece through trade and became popular because it was affordable, long-lasting and accessible, especially in areas without fresh fish. Over time, it became a staple and is now closely tied to Greek food culture. Today, bakaliaros is most famously served with skordalia on Palm Sunday, one of the few days during Lent when fish is traditionally eaten. What began as a preserved import has become a deeply nostalgic and traditional Greek dish. Watch How to Make Greek Salt Cod Fritters (Bakaliaros) FAQ What is bakaliaros? Bakaliaros is Greek salt cod that has been soaked to remove excess salt, then cooked, most commonly fried and served with skordalia. Is bakaliaros the same as baccalà? Yes. Bakaliaros (Greek) and baccalà (Italian) both refer to salted cod. How long do you need to soak salt cod? Salt cod should be soaked for 48 hours, changing the water several times to remove excess salt. Can I use frozen fish instead of salt cod? No. Salt cod has a unique flavour and texture that fresh or frozen fish won’t replicate. Why is bakaliaros eaten on Palm Sunday? In the Greek Orthodox tradition, Palm Sunday is one of the few days during Lent when fish is allowed, making bakaliaros a traditional choice. Can I make bakaliaros gluten-free? Yes. This recipe uses a gluten-free batter made with gluten-free flour and rice flour. What is skordalia? Skordalia is a traditional Greek garlic dip made with potato, olive oil and garlic, and is typically served with bakaliaros. Greek Salt Cod Fritters (Bakaliaros) Greek Salt Cod Fritters (Bakaliaros), gluten-free Prep time: 10 minutes (+ soaking 48 hrs) Cook time: 20-25 minutes Yield: 15–20 fritters Also known as Baccalà (salt cod), this Greek bakaliaros is traditionally enjoyed on Palm Sunday. INGREDIENTS 1 kg salted baccalà (salt cod), soaked, cleaned, deboned) 1 cup (approx. 150g) gluten-free plain flour ¼ cup (approx. 40g) rice flour 2 teaspoons baking powder ¼ teaspoon white pepper 1 ¼ cups cold water Olive oil, for frying (or neutral oil) Optional to serve: Finely chopped parsley Lemon wedges Olives Skordalia (Greek garlic dip) Greek Salad INSTRUCTIONS 1. Prepare the fish Soak the salted baccalà in water for 48 hours, changing the water morning and night (about 4 times in total). On the third day, remove from the water and pat dry well. Using a knife, cut down along each side of the centre spine. The flesh will easily separate and gently pull it away with your hands, removing the bones and skin as you go. Break the fish into small flakes or rough chunks using your fingers. Alternatively, chop into small pieces with a knife. 2. Make the batter In a bowl, mix gluten-free flour, rice flour, baking powder, and white pepper. Add cold water gradually and whisk to form a thick, spoonable batter (like thickened cream). 3. Add the fish Add the flaked fish into the batter and mix to combine evenly. 4. Heat the oil Use a 25 cm frying pan and add enough oil to cover the base by about 1 cm. Heat over medium-high. 5. Fry Scoop spoonfuls of the mixture into the pan (don’t overcrowd). Cook for 3-5 minutes per side (depending on how large you’ve made them) until deep golden and crisp. 6. Drain Remove and drain on paper towel. 7. Serve Finish with a sprinkle of chopped parsley and a squeeze of lemon if you like. Serve warm with Greek garlic dip known as skordalia, olives and fresh bread. 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 Salt Cod Fritters (Bakaliaros) Margaret Pahos @CreateCookShare

This gluten-free Marry Me Chicken Pasta is creamy, flavour-packed and on the table in 30 minutes. Tender chicken, sun-dried tomatoes and a velvety sauce - it's the pasta dish everyone falls in love with. Marry Me Chicken Pasta, gluten free If you've never made Marry Me Chicken before, this is your sign. This gluten-free version takes everything that made the original famous: juicy chicken, a rich sun-dried tomato cream sauce, fragrant herbs and a hint of chilli, and pairs it with silky gluten-free pasta for a dish that feels indulgent but comes together in just 30 minutes. Whether you're cooking for a crowd, meal prepping for the week, or yes, trying to impress someone special, this one delivers every single time. And for anyone who thinks gluten-free means compromising on flavour or texture - this recipe is about to change your mind. Watch How to Make Marry Me Chicken Pasta, gluten free FREQUENTLY ASKED QUESTIONS Can I make this ahead for meal prep? Yes - this reheats beautifully. Store in an airtight container in the fridge for up to 3 days. When reheating, add a splash of warm stock or broth (or water) to loosen the sauce, as it will thicken considerably in the fridge. Reheat gently on the stovetop or in the microwave. My sauce is too thick, what do I do? This is completely normal as the sauce continues to thicken after you remove it from the heat. Simply add a splash of hot stock, broth, or water and stir through until you reach your desired consistency. Avoid adding cold water as it can make the sauce go gluey and dull the flavour. Can I use chicken thighs instead of chicken breasts? Absolutely, boneless chicken thighs work just as well and are actually a little more forgiving if you're worried about overcooking. They'll add a slightly richer flavour to the dish. Marry Me Chicken Pasta, gluten free More Chicken Recipes you'll LOVE Creamy Tuscan Chicken and Rice Thai Basil Cashew Chicken Peanut Pad Thai Salad with Chicken Slow Cooker Red Curry Chicken Stuffed Baked Chicken Breast Marry Me Chicken Pasta Serves 4 | Prep 10 minutes | Cook 20 minutes INGREDIENTS 1 packet Gluten Free Pasta (Bowties, Penne, Spirals or Spaghetti) 800g chicken breasts or thighs, diced into 3cm cubes 2 tablespoons extra virgin olive oil Sea salt and pepper Marry Me Sauce: 4 large garlic cloves, grated 160g (1 cup) semi-sundried tomato strips in oil, drained 2 teaspoons dried oregano 1 teaspoon dried thyme 1 teaspoon paprika ½ teaspoon chilli flakes 300ml fresh cream (or coconut cream) 300ml chicken or vegetable broth/stock 120g baby spinach 80g (1 cup) parmesan cheese (or dairy-free alternative) INSTRUCTIONS 1. Prepare the Pasta Bring a large pot of salted water to boil and cook pasta according to packet instructions. Drain and rinse under water for a minute to prevent further cooking and set aside. (This step is for gluten-free pasta only - rinsing stops the cooking process and prevents gluten-free pasta from becoming sticky as it sits. If you are using traditional wheat pasta, skip the rinse) 2. Cook the Chicken While the pasta is cooking, season the chicken generously with sea salt and pepper. Add to a deep, wide pan with the extra virgin olive oil and cook over high heat for 4 minutes, stirring occasionally. 3. Make the Sauce Add the garlic, oregano, paprika, thyme, chilli flakes and semi-sundried tomatoes. Stir to evenly coat the chicken, then pour in the fresh cream or dairy-free alternative along with the broth/stock. Once it comes to a boil, add the baby spinach and parmesan cheese (or dairy-free alternative) and stir to combine. Simmer for 1 minute. 4. Bring it Together Add the pasta into the Marry Me Sauce and gently fold to combine and coat well, then remove from the heat - the sauce will continue to thicken upon standing. If it thickens too much, loosen it with a splash of hot water. Divide between bowls, top with extra cheese, and enjoy! Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Marry Me Chicken Pasta, gluten free Margaret Pahos @CreateCookShare

These Spinach and Feta Muffins (Gluten-Free Spanakopita Muffins) combine the classic flavours of Greek spanakopita in an easy grab-and-go muffin. Made with spinach, feta, fresh herbs and cheddar, they're perfect for breakfast, lunchboxes, snacks or meal prep. Spinach and Feta Muffins (Gluten-Free Spanakopita Muffins) Why you'll love these Spinach and Feta gluten-free muffins All the flavours of traditional Greek spanakopita in an easy grab-and-go muffin. No need to cook the spinach first, making them quick and easy to prepare. Gluten-free and perfect for sharing with family and friends. Great for breakfast, lunchboxes, snacks or meal prep. Packed with spinach, feta, fresh herbs and cheddar for plenty of flavour. Watch How to Make Spinach and Feta Muffins Frequently Asked Questions Can I use English spinach instead of baby spinach? Yes. English spinach can be used instead of baby spinach. Be sure to finely chop any tough stems before adding it to the batter. Can I use a different gluten-free flour? Yes. This recipe has been tested using Caputo Fioreglut Gluten Free Flour. Other gluten-free flour blends may work; however, results can vary depending on the blend used. Can I use traditional flour instead of gluten-free flour? Yes. Plain flour can be substituted for the gluten-free flour. As wheat flour absorbs moisture differently, the batter may be slightly thicker, and the muffins may bake a little differently. Do I need to cook the spinach first? No. One of the best things about this recipe is that the spinach is added raw. Simply finely chop the baby spinach and mix it straight into the batter. Can I make these muffins ahead of time? Absolutely. These muffins are perfect for meal prep and can be made several days in advance. How should I store the muffins? Store the muffins in an airtight container in the refrigerator for up to 4 days. How do I reheat the muffins? The muffins can be enjoyed cold, at room temperature or reheated. For the best texture, warm them in the air fryer. They can also be microwaved for convenience. Can I add other cheeses? Yes. Parmesan or mozzarella can also be added or substituted; however, the combination of feta and cheddar provides the best flavour and texture. Spinach and Feta Muffins (Gluten-Free Spanakopita Muffins) Other Spinach and Feta Recipes Rice Paper Spanakopita PastryLess Spanakopita Spinach and Feta Rice Spanakopita Salad Spinach and Feta Fritters Spinach and Feta Muffins (Gluten-Free Spanakopita Muffins) Spinach and Feta Muffins (Gluten-Free Spanakopita Muffins) Makes 8 large muffins or 12 standard muffins | Prep 15 mins | Cook 30 mins INGREDIENTS 4 large eggs (approximately 70g each) 120g full fat Greek yoghurt 100ml milk 30ml extra virgin olive oil 120g baby spinach, finely chopped 3 spring onions, finely sliced ½ cup fresh parsley, finely chopped ¼ cup fresh mint, finely chopped 150g feta, crumbled 80g cheddar cheese, grated Sea salt and cracked black pepper, to taste 180g Caputo Fioreglut Gluten Free Flour 1 tsp baking powder INSTRUCTIONS 1. Preheat the oven Preheat the oven to 180°C fan-forced. Grease or line a 12-hole muffin tray. 2. Prepare the wet ingredients In a large bowl, whisk together the eggs, Greek yoghurt, milk and olive oil. 3. Add the filling ingredients Add the spinach, spring onions, parsley, mint, feta, cheddar, sea salt and cracked black pepper. Stir until combined. 4. Add the dry ingredients Add the Caputo Fioreglut Gluten Free Flour and baking powder. Fold until just combined. 5. Fill the muffin tray Divide the mixture evenly between the muffin holes. 6. Bake Bake for 15 minutes. Rotate the muffin tray, then continue baking for a further 15 minutes or until golden and cooked through. 7. Cool Allow the muffins to cool in the tray for 10 minutes before transferring to a wire rack. Serve warm, or at room temperature. 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 Muffins (Gluten-Free Spanakopita Muffins) Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube

This Greek Kleftiko Roasted Chicken is slow-roasted breast-side down, sealed in baking paper and foil for the most incredibly juicy chicken you will ever make. Marinated in a delicious Greek marinade of lemon, garlic, oregano, and Dijon mustard, then wrapped in a traditional kleftiko parcel and slow roasted for three hours - this is the roast chicken recipe that will change everything. Greek Kleftiko Roasted Chicken (Breast Side Down) What is Greek Kleftiko Roasted Chicken? Kleftiko is one of the oldest and most beloved cooking methods in Greek cuisine. The word itself means "stolen meat", rooted in Greek folklore where meat was sealed and slow-cooked in underground pits to avoid detection. The magic of kleftiko is in the sealing. By wrapping the meat completely in baking paper and foil, you create a self-basting environment where all the steam, moisture and flavour stay locked inside throughout the entire cooking process. Nothing escapes. Nothing dries out. The result is meat so tender it practically falls apart, and juices so rich and flavourful you'll want to pour them over everything on the plate. Why Cook the Chicken Breast Side Down? This is the single most important technique in this recipe and the reason this chicken is unlike any roast chicken you've made before. When a chicken is roasted breast side up in the traditional way, all the natural juices run away from the breast, the leanest and most prone to drying out part of the bird. By flipping the chicken breast side down, gravity works in your favour. All the juices, fat and flavour run directly into the breast meat throughout the entire cooking process, keeping it incredibly moist and tender from the inside out. Combined with the kleftiko sealing method, it's the ultimate protection against dry chicken. Forever. Watch How to make Greek Kleftiko Roast Chicken About the Marinade Extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, Greek oregano, sweet paprika and a generous amount of sea salt and cracked pepper. Simple, Greek and absolutely full of flavour. The lemon brightens and tenderises, the mustard helps the marinade cling to every inch of the chicken, the garlic melts into the meat during the long, slow cook, and the oregano - fragrant, earthy and unmistakably Greek - ties everything together. Every single drop of this marinade stays locked inside the parcel, slowly infusing the chicken for three hours. Nothing escapes. Nothing is wasted. The Kleftiko Wrapping Method and Why it Matters The way you wrap this chicken is not just practical - it's the entire secret to the recipe. Two sheets of foil laid in a cross formation, two sheets of baking paper on top in the same cross — the chicken sits in the centre and gets wrapped first in the baking paper, then tightly in the foil, creating a completely sealed parcel. No gaps. No steam escaping. The baking paper sits directly against the chicken, protecting it from the foil and creating the ideal cooking environment inside the parcel. Placed into a snug-fitting baking tray and slow roasted at a low temperature for three hours, the chicken essentially steams and roasts simultaneously in its own juices and marinade. The result is something that a high-heat uncovered roast simply cannot replicate. Greek Kleftiko Roasted Chicken (Breast Side Down) Frequently Asked Questions Can I marinate the chicken overnight? Yes! The longer the chicken sits in the marinade the deeper the flavour penetrates the meat. Cover and refrigerate overnight for the best result. Even 3 hours makes a noticeable difference. What size chicken works best? This recipe is written for a 2 - 2.2kg chicken. As a reliable guide allow 45 minutes per 500g, for a 1.5kg chicken 2½ hours is sufficient. Always ensure the parcel is fully sealed, regardless of size. Can I open the parcel during cooking? No, and this is important. Opening the parcel releases all the steam and moisture that has been building up inside. Keep it completely sealed for the entire cooking time. The chicken will take care of itself. Why does my chicken fall apart when I try to serve it? This is not a problem, it's a sign the chicken is perfectly cooked. Because the breast-side-down kleftiko method produces such incredibly tender meat, it will often fall apart when lifted. Simply use tongs or two large spoons to transfer pieces to a serving plate and pour all of the juices generously over the top. Can I use a larger chicken? Yes, simply adjust the cooking time at 45 minutes per 500g and make sure your foil and baking paper sheets are large enough to create a fully sealed parcel. Do I need to rest the chicken after cooking? No. Can I add vegetables inside the parcel? Absolutely, and it's a wonderful idea. Potatoes, capsicum, red onion and cherry tomatoes all work beautifully. They slow roast in the chicken juices and become incredibly flavourful. Add them raw around the chicken before sealing the parcel. Is this recipe gluten-free? Yes! Every ingredient in this recipe is naturally gluten-free. Always check your Dijon mustard label to confirm. Greek Kleftiko Roasted Chicken (Breast Side Down) Greek Kleftiko Roasted Chicken (Breast Side Down) INGREDIENTS Marinade: 1 tablespoon extra-virgin olive oil 3 tablespoons fresh lemon juice 2 teaspoons Dijon mustard 2 cloves garlic, minced 2 teaspoons dried Greek oregano 1 teaspoon dried thyme (or 3 sprigs of fresh thyme) ½ teaspoon sweet paprika 1 teaspoon sea salt ½ teaspoon cracked pepper Chicken: 2 – 2.2kg whole chicken INSTRUCTIONS 1. Preheat the oven Preheat oven to 180°C fan forced (200°C conventional). 2. Prepare the marinade Combine the olive oil, lemon juice, Dijon mustard, garlic, oregano, thyme, paprika, salt and pepper in a small bowl and mix well. 3. Prepare the chicken Wash the chicken thoroughly inside and out under cold water then pat completely dry with paper towel. 4. Prepare the parcel Lay two large sheets of foil (approximately 60cm each) on your work surface, one horizontal and one diagonal, forming a cross. Repeat with two sheets of baking paper on top in the same cross formation. 5. Marinate the chicken Place the chicken in the centre of the baking paper. Spoon the marinade generously over the top and breast of the chicken, placing a little inside the cavity as well. Turn the chicken over so the breast side is now facing down and apply the remaining marinade to the underside. 6. Wrap the parcel Wrap the chicken tightly - first in the baking paper, then in the foil - creating a firm sealed parcel with no gaps. Place into a baking tray that fits the parcel snugly as a tight fit is important. 7. Roast Roast in the preheated oven for 3 hours. As a guide, for a 1.5kg chicken, 2½ hours is sufficient. 8. Open and serve Carefully open the parcel; the steam will be very hot. The chicken will be incredibly tender and may fall apart when lifted, which is perfectly normal and a sign it's cooked beautifully. Pour all of the juices from the parcel over the chicken before serving. NOTES Serving tip: Because the chicken is so tender it can be difficult to serve whole, simply use tongs or two large spoons to transfer pieces to a serving plate and spoon the juices generously over the top. Foil tip: Make sure the parcel is completely sealed with no gaps, this is what creates the kleftiko effect, trapping all the steam and flavour inside. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Greek Kleftiko Roasted Chicken (Breast Side Down) Margaret Pahos @CreateCookShare

This Spaghetti Bolognese (Greek-style), known as Makaronia me Kima (Greek spaghetti Bolognese), is rich, simple, and deeply comforting — made with cinnamon, bay leaf, and slow-cooked beef for that unmistakable depth of flavour. Served with gluten-free spaghetti, it’s a version everyone can enjoy without missing a thing. Spaghetti Bolognese (Greek-Style with Cinnamon & Bay Leaves) Makaronia me Kima (Greek spaghetti Bolognese) is one of those dishes that lives in almost every Greek home. Growing up, if my mum made this, we never waited — we’d be straight into the pot with a spoon, stealing a taste before it even made it to the table. Now, when my kids go to see their yiayia, it’s the one thing they ask for every time. I make my own version, but somehow… hers always wins. There’s something about the way it’s cooked, slowly and simply, that just hits differently. Whether you’re searching for a gluten-free spaghetti bolognese, a Greek-style meat sauce, or learning how to make Makaronia me Kima, this is one of those recipes that’s all about comfort, tradition, and feeding the people you love. Watch How to Make Spaghetti Bolognese (Greek-Style) TIPS FOR BEST RESULTS Let the beef caramelise For the best spaghetti bolognese, allow the beef to cook until the liquid evaporates and the meat begins to brown. This step builds the base flavour of the sauce. Cook the beef before adding the onion For a rich, flavourful spaghetti bolognese, always cook the beef first. Let it release its liquid, allow it to evaporate, and then caramelise before adding the onion. This step creates a deeper, more developed base for your Greek-style bolognese. Use enough water Adding enough boiling water to cover the meat ensures a rich, saucy consistency as it simmers, which is key to a proper Greek-style bolognese. Don’t rush the simmer Even though this is a simple recipe, allowing it to gently simmer helps develop a deeper, more balanced flavour. Rest the sauce before serving Letting the bolognese sit for 10 minutes after cooking allows the flavours to settle and intensify. Season properly A generous amount of salt and pepper is essential for bringing out the full flavour of this spaghetti bolognese. Spaghetti Bolognese (Greek-Style with Cinnamon & Bay Leaves) Spaghetti Bolognese (Greek-style) FAQ Why do you cook the beef before the onion? Cooking the beef first allows it to caramelise properly, building a deeper flavour for the bolognese. If the onion is added first, it releases moisture and can cause the beef to steam rather than brown, resulting in a lighter, less rich sauce. What is Makaronia me Kima? Makaronia me Kima is the Greek version of spaghetti bolognese, made with simple ingredients and often flavoured with cinnamon and bay leaf for a deeper, more aromatic sauce. Why add cinnamon to bolognese? Cinnamon is what gives Greek-style bolognese its signature flavour. It adds warmth and depth without being overpowering, creating a richer, more comforting meat sauce. Can I freeze this bolognese sauce? Yes, this spaghetti bolognese freezes very well. Store in an airtight container for up to 3 months and reheat to boiling point when ready to serve. How long does bolognese last in the fridge? This bolognese will keep in the fridge for up to 4-5 days. The flavour often deepens even more the next day. Can I use other types of mince for bolognese? Yes, you can use a mix of beef and pork mince, or even lamb for a more traditional Greek-style flavour. Each will slightly change the richness of the sauce but will still work beautifully in this spaghetti bolognese. Can I make this ahead? Yes, and it actually tastes better the next day as the flavours deepen. Where can I find Greek cheese like kefalotyri? Kefalotyri can usually be found at Greek delis, continental grocers, or Mediterranean speciality stores. Some larger supermarkets may also stock it. If you can’t find it, kefalograviera or mizithra are great Greek alternatives, or you can use Parmesan for a similar finish over your spaghetti bolognese. Spaghetti Bolognese (Greek-Style with Cinnamon & Bay Leaves) Spaghetti Bolognese (Greek-Style with Cinnamon & Bay Leaves), Gluten-Free Preparation time: 10 minutes Cooking time: 50 minutes INGREDIENTS 1kg beef mince 2 tablespoons olive oil 1 heaped teaspoon butter 1 large brown onion, finely chopped 3 large garlic cloves, minced 1 cinnamon stick 2 bay leaves Sea salt and generous cracked black pepper 2 heaped tablespoons tomato paste 2 large tomatoes, grated Boiling water 500g spaghetti (gluten-free) Grated Kefalotyri Cheese (or Parmesan or Greek Dried Mizithra). INSTRUCTIONS Cook the beef Heat the olive oil and butter in a 20–25cm pot over high heat. Add the beef mince, breaking it up well. Cook until browned, allowing the liquid to release, evaporate, and reabsorb. Continue cooking to allow the meat to caramelise. This can take up to 10 minutes. Add onion and garlic Add the finely chopped onion and garlic together. Stir through and cook for about 5 minutes, until softened and slightly translucent. Add tomato paste Add the tomato paste and cook for 1 minute, stirring to deepen the flavour. Build the sauce Add the grated tomatoes, cinnamon stick and bay leaf. Season with a generous amount of sea salt and black pepper. Pour in enough boiling water to cover the meat by about 4–5cm, creating a rich, saucy consistency. Stir to combine. Simmer Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes. Continue cooking Stir the sauce, cover again and cook for a further 20 minutes. Add extra boiling water if needed. Rest Turn off the heat and allow the sauce to sit, covered, for 10 minutes. Serve Cook the spaghetti according to packet instructions. Add a generous grating of kefalotyri, then top with the sauce. Finish with more grated kefalotyri (or Parmesan or Greek mizithra). 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 Spaghetti Bolognese (Greek-Style with Cinnamon & Bay Leaves) Margaret Pahos @CreateCookShare

This Crispy Pork Schnitzel with Feta and Pomegranate Coleslaw is the dinner that looks like it came from a restaurant and takes less than 50 minutes start to finish. Golden, herb-crumbed gluten free pork schnitzel topped with a vibrant no-mayo coleslaw of purple and green cabbage, pomegranate, creamy feta, and a fresh lemon dressing. Crispy meets fresh. Crunchy meets creamy. This is the schnitzel recipe you didn't know you needed. Crispy Schnitzel with Feta Coleslaw (Gluten Free) Why This Pairing Works So Well This is not your average schnitzel night. Some recipes make you feel like you've really done something, and this is one of them. A golden, herb-crumbed pork schnitzel that shatters when you cut into it, topped with a coleslaw so fresh and vibrant it barely resembles the coleslaw you grew up with. No mayonnaise. No heaviness. Just crisp cabbage, fresh dill and mint, bursts of pomegranate, creamy crumbled feta, and a bright lemon dressing, piled generously on top of the most perfectly golden pork schnitzel. My children asked for this three nights in a row. I wasn't going to argue with that. The two recipes work independently; the schnitzel is equally at home tucked into a bread roll with mayonnaise and lettuce, and the coleslaw is beautiful alongside grilled meats or a simple steamed rice. But together? Together, they are something else entirely. Watch How to Make this Crispy Schnitzel with Feta Coleslaw Frequently Asked Questions Can I make this gluten free? Yes, this recipe is already completely gluten free. Use gluten free flour and gluten free breadcrumbs as listed and always check your Dijon mustard label to confirm. Can I use chicken instead of pork? Absolutely. Chicken breast or thigh fillets work beautifully with this crumb. Pound to the same 5mm thickness and follow the same coating and frying method. What oil is best for frying? Olive oil gives the best flavour and a beautiful golden colour. How do I know when the schnitzel is cooked through? At 5mm thickness, 2–3 minutes each side over medium heat is sufficient. The schnitzel should be deeply golden on both sides, slightly pink in the centre is perfectly fine for pork scotch fillet at this thickness. Is the coleslaw made without mayonnaise? Yes, the dressing is a light lemon and olive oil vinaigrette which makes it fresher, lighter and far more interesting than a traditional mayo coleslaw. Can I prepare this ahead of time — meal prep? Yes, this works really well for meal prep. The coleslaw vegetables can be prepared and stored separately in the fridge for up to 2 days. The schnitzel can be crumbed in advance and refrigerated for up to 8 hours before frying. When ready to serve, add the dressing to the coleslaw just before serving so it stays fresh and crunchy; do not dress it in advance. The schnitzel and coleslaw are best stored separately. Reheat the schnitzel in an oven at 180°C or in an air fryer for 4 minutes until hot and crispy again. Is the coleslaw suitable as a standalone side dish? Absolutely, it works beautifully alongside any barbecued meats or as part of a sharing spread. Crispy Schnitzel with Feta Coleslaw (Gluten Free) Watch extended videos of each recipe here: Crispy Pork Schnitzel Coleslaw with Feta and Pomegranate Coleslaw with Feta and Pomegranate Crispy Schnitzel with Feta Coleslaw (Gluten Free) Prep Time: 30 minutes | Cook Time: 20 minutes | Serves: 4–6 INGREDIENTS PORK 6 pork scotch fillets Sea salt, to season Black pepper, to season Paprika, to season PORK COATING 1: FLOUR ½ cup plain (all-purpose) flour, gluten-free PORK COATING 2: EGG MIXTURE 2 small eggs (approximately 60 grams each) 2 tablespoons milk of choice (dairy or non-dairy) 1 teaspoon olive oil PORK COATING 3: GLUTEN-FREE CRUMBS 1½ cups gluten-free breadcrumbs ½ cup fresh parsley, very finely chopped 2 teaspoons dried Greek oregano 1 teaspoon sea salt ½ teaspoon black pepper Zest on a whole lemon FOR FRYING Olive oil, for frying FETA COLESLAW ¼ green cabbage, finely shredded ¼ purple cabbage, finely shredded 4 green onions, finely sliced 2 carrots, grated ½ cup fresh dill, finely chopped ½ cup fresh mint, finely chopped ½ cup pomegranate seeds 200g feta, crumbled (or dairy-free/vegan feta) ¼ cup pumpkin seeds ¼ cup flaked almonds COLESLAW DRESSING ¼ cup extra virgin olive oil (plus extra) ¼ cup freshly squeezed lemon juice 2 teaspoons runny honey ½ teaspoon Dijon mustard 1 small garlic clove, minced ½ teaspoon onion powder Generous amount of sea salt and cracked black pepper INSTRUCTIONS 1. Make the coleslaw dressing In a large serving bowl, add the olive oil, lemon juice, honey, Dijon mustard, onion powder and minced garlic. Season generously with sea salt and cracked black pepper and whisk well to combine. 2. Build the coleslaw base Add the green cabbage, purple cabbage and grated carrot to the dressing. Toss well, using your hands to gently squeeze and massage the cabbage — this softens the fibres slightly and helps the dressing absorb into every strand. Set aside while you prepare the schnitzel. 3. Prepare the pork Place each pork fillet between two sheets of baking paper and pound gently to approximately 5mm thick. Season both sides with sea salt, black pepper and paprika. 4. Set up the coating station You need three shallow dishes lined up in order: Dish 1: gluten free flour Dish 2: eggs, milk and olive oil, whisked together Dish 3: gluten free breadcrumbs, parsley, oregano, sea salt, pepper and lemon zest, mixed well 5. Coat the schnitzel Working one piece at a time, coat in flour and shake off the excess, dip into the egg mixture letting the excess drip off, then press firmly into the crumb mixture so every surface is evenly coated. Set aside on a plate. 6. Fry the schnitzel Heat a generous amount of olive oil in a large frying pan over medium heat. Cook the schnitzel for 2–3 minutes on one side until deeply golden, then turn. Once turned, use a grill press, weight or the back of a potato masher to gently press the centre — this ensures even cooking as the edges tend to crisp more quickly. Cook for a further 2–3 minutes until golden and cooked through. Transfer briefly to paper towel. 7. Finish the coleslaw Add the green onions, dill, mint and pomegranate seeds to the coleslaw and toss through. Add the crumbled feta, drizzle generously with extra virgin olive oil and sprinkle over the pumpkin seeds and flaked almonds. Toss lightly once more. 8. Assemble and serve Place the hot schnitzel onto serving plates and pile the coleslaw generously on top. Serve immediately while the schnitzel is still crisp. 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 Crispy Pork Schnitzel Margaret Pahos @CreateCookShare

This pork schnitzel is golden, crisp, and perfectly tender in the centre. Pork fillet is pounded, then coated in a gluten-free crumb with lemon and herbs, and finally shallow-fried until beautifully golden. Simple, comforting, and delicious, it’s the kind of meal that works with almost anything. Crispy Pork Schnitzel with Lemon & Herbs (Gluten-Free) Why you'll love gluten-free Crispy Pork Schnitzel with Lemon & Herbs Recipe There’s a reason schnitzel has lasted through generations. At its core, it’s a simple cooking method - meat pounded thinner, coated in flour, egg, and breadcrumbs, then fried until golden. Nothing complicated, yet somehow it always feels satisfying when it’s done properly. For this version, I used pork scotch fillet. It has a little more richness and flavour, while still staying tender once pounded out. Not too thin, just enough so it cooks quickly while the crumb coating traps the moisture and keeps the centre juicy. The outside becomes crisp and golden, while the inside stays tender and full of flavour. It’s one of those meals that can shift depending on how you serve it. With salad and potatoes or rice, tucked into a warm bread roll, sliced into a wrap with lettuce and mayonnaise - it works because the base is so good to begin with. Simple food, done properly, has a way of staying around. Watch How to make gluten-free Crispy Pork Schnitzel with Lemon & Herbs Frequently Asked Questions What cut of pork is best for schnitzel? I used pork scotch fillet for this crispy pork schnitzel recipe because it stays tender and juicy while still developing great flavour. If you prefer a leaner option, pork loin or pork cutlets also work well. Why is the pork pounded thinner? Pounding the pork helps it cook quickly and evenly while keeping the inside tender. It also creates that classic schnitzel texture that's crisp on the outside and juicy in the centre. Can I prepare pork schnitzel ahead of time? Yes. You can crumb the pork ahead of time and store it covered in the fridge for up to 24 hours before cooking. Can pork schnitzel be frozen? Yes. Place uncooked schnitzel between sheets of baking or freezer paper and freeze in an airtight container for up to 2 months. Can I cook schnitzel from frozen? For best results, thaw the schnitzel overnight or a few hours in the fridge before cooking. This helps the pork cook evenly while keeping the crumb golden and crisp. Why press the schnitzel while cooking? Gently pressing the centre helps the pork maintain even contact with the pan, allowing it to cook evenly as the edges tend to crisp more quickly. Crispy Pork Schnitzel with Lemon & Herbs (Gluten-Free) Ways to Serve Pork Schnitzel With my Feta and Pomegranate Coleslaw or my Potato & Cucumber Salad Alongside Rosemary and Garlic Potatoes or a Green Bean Salad In a warm gluten-free bread roll or wrap or with lettuce and mayonnaise Over a bed of warm stove-top rice Crispy Pork Schnitzel with Lemon & Herbs (Gluten-Free) Crispy Pork Schnitzel with Lemon & Herbs (Gluten-Free) Prep time: 15 minutes Cook time: 15 minutes Serves 4-6 INGREDIENTS PORK 6 pork scotch fillets Sea salt, to season Black pepper, to season Paprika, to season COATING 1: FLOUR ½ cup plain (all-purpose) flour, gluten-free COATING 2: EGG MIXTURE 2 small eggs (approximately 60 grams each) 2 tablespoons milk of choice (dairy or non-dairy) 1 teaspoon olive oil COATING 3: GLUTEN-FREE CRUMBS 1½ cups gluten-free breadcrumbs ½ cup fresh parsley, very finely chopped 2 teaspoons dried Greek oregano 1 teaspoon sea salt ½ teaspoon black pepper Zest on a whole lemon FOR COOKING Olive oil, for frying INSTRUCTIONS Prepare the pork Place the pork between baking paper and gently pound to approximately 5 millimetres thick. Season both sides with sea salt, black pepper and paprika. Set up the coatings Place the flour in one dish. In a second dish, whisk together the eggs, milk and olive oil. In a third dish, combine the gluten-free breadcrumbs, parsley, oregano, sea salt, black pepper and lemon zest. Coat the pork Coat each piece in flour, shaking off excess. Dip into the egg mixture. Press firmly into the crumb mixture so it is evenly coated. Cook Heat olive oil in a large frying pan over medium heat, enough for shallow frying. Cook for 2 to 3 minutes on one side, then turn and cook for a further 2 to 3 minutes. Once turned, use a weight, grill press, or the back of a potato masher to gently press the centre so it cooks evenly, as the edges tend to crisp more quickly. Cook until golden and cooked through. Finish and serve Transfer briefly to paper towel, then serve hot with a fresh salad on the side, baked chips or tucked into a warm bread roll with mayonnaise and lettuce. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Crispy Pork Schnitzel with Lemon & Herbs (Gluten-Free) Margaret Pahos @CreateCookShare