This Pesto Rice with Roasted Vegetables and Feta is the perfect easy gluten-free dinner using leftover rice, a homemade pesto and caramelised vegetables. It's packed with flavour and finished with creamy feta, making it a healthy, feel-good bowl that works beautifully for weeknight dinners, meal prep, or using up whatever vegetables you have in the fridge. Pesto Rice with Roasted Vegetables and Feta The Story Behind This Recipe Some of the best recipes come together completely by accident, and this pesto rice bowl with roasted vegetables and feta, was exactly that. With basil and spinach growing wildly in the garden, I decided to make a fresh homemade pesto. At the same time, I had leftover roasted vegetables from the night before and a container of day-old rice in the fridge that needed to be used up. What started as a simple “clean out the fridge” dinner quickly turned into one of those meals everyone kept going back for seconds. Pesto-coated rice, caramelised vegetables, creamy feta and fresh basil - it all just came together in the most perfect way. Comforting and wholesome but still bright and fresh. My children told me before dinner was even over that this had to go on the website. I wasn't going to argue with that! Now it’s become one of our favourite easy dinners because it’s incredibly adaptable, perfect for meal prep and a delicious way to turn leftovers into something that feels completely new. Watch How to Make Pesto Rice with Roasted Vegetables Pesto Rice with Roasted Vegetables and Feta Frequently Asked Questions Can I meal prep this recipe? Absolutely. For best freshness, store the pesto rice, roasted vegetables and feta separately before assembling. Once assembled, leftovers can also be stored in airtight containers for up to 5 days in the fridge. Can I add extra protein? Yes. This recipe works beautifully with shredded roast or poached chicken or drained chickpeas for a more protein packed meal. Can I make this vegan or dairy free? Yes. Simply swap the feta for a vegan alternative OR use a dairy-free pesto. The recipe for my Spinach and Walnut Pesto is HERE and the recipe to my Dairy Free Pesto is HERE Can I use store-bought pesto? Absolutely. Homemade pesto gives the freshest flavour, especially when using garden basil and spinach, a good quality store-bought pesto works perfectly too. What vegetables work best in this recipe? Pumpkin, capsicum, zucchini and red onion create the perfect balance of sweetness, caramelisation and freshness, however eggplant, mushrooms or cherry tomatoes can also work well. Is this recipe only for leftover rice, or can I use freshly cooked rice as well? Day-old rice works especially well because the moisture has dried out overnight, helping each grain stay separate and absorb the pesto beautifully without going soft or clumpy. However, fresh rice works perfectly too - simply spread it onto a tray once cooked and refrigerate for 30 minutes. This dries the grains out slightly and cools them down so your pesto stays vibrant and doesn't turn oily when stirred through. Here is the recipe to my STOVE TOP RICE Meal Prepping Pesto Rice with Roasted Vegetables and Feta Meal Prep This gluten-free recipe makes enough for 5 meal prep portions. Add a protein to make it more substantial: Chickpeas - toss through with the roasted vegetables Roasted chicken - slice and add on top before storing Poached chicken - shred and stir through the pesto rice for an even distribution of protein throughout the bowl Storage tip: Divide into 5 airtight containers and store in the fridge for up to 5 days. To reheat: Add a small splash of water before microwaving to loosen the rice and prevent it from drying out. Heat on high for 2 minutes or until warmed through. Pesto Rice with Roasted Vegetables and Feta If you love this Pesto Rice, try my other Rice-Based Recipes: Creamy Tuscan Chicken and Rice Greek Spinach Rice with Feta Mediterranean Fried Rice One Pot Chinese Chicken and Rice Pesto Rice with Roasted Vegetables and Feta Pesto Rice with Roasted Vegetables and Feta Prep: 20 min | Cook: 40 min | Serves:4-6 INGREDIENTS Roasted Vegetables: 600g (3-4 cups) pumpkin, peeled and cut into 2cm cubes 2 red capsicum, cut into 4cm squares 2 zucchini, cut into 2cm half moons 1 large red onion, cut into 12 wedges 3 tablespoons extra-virgin olive oil 1 teaspoon garlic powder 2 teaspoons Greek oregano A generous amount of sea salt and cracked pepper Pesto Rice: 5 cups cooked rice (or microwave rice) 1 serving of my Spinach & Walnut Pesto* *(OR ½ cup store-bought pesto- start here, add more to taste OR use a store-bought DAIRY FREE pesto as a vegan alternative) Topping: 1 cup (150g) feta, crumbled (or dairy free alternative) ¼ cup toasted flaked almonds or pine nuts 1 teaspoon chilli flakes (optional) INSTRUCTIONS 1. Preheat oven Preheat oven to 210°C fan-forced. Line a large baking tray with baking paper (use 2 trays if needed, overcrowding is the enemy of caramelisation). 2. Season vegetables Add pumpkin, capsicum, zucchini and red onion to the tray. Drizzle with olive oil and season with garlic powder, oregano, salt and pepper. Toss well to coat, then spread into a single layer. 3. Roast vegetables Roast for 35–40 minutes, until caramelised and golden at the edges. 4. Cook or heat the rice (options) Microwave rice: Follow packet instructions, then allow to cool. Leftover rice: Place in a microwave-safe bowl with 1 tablespoon of water, cover and microwave for 2 minutes or until softened. Fresh rice: Make my stovetop rice recipe and spread onto a tray to cool before using as hot rice will make the pesto sticky. 5. Dress the rice and serve Stir through the spinach and walnut pesto until the rice is coated. Top with the roasted vegetables, crumbled feta, chilli flakes and toasted nuts. Toss gently to combine and serve. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Pesto Rice with Roasted Vegetables and Feta Margaret Pahos @CreateCookShare

This Spinach and Walnut Pesto is one of those recipes that instantly upgrades everything. Toss it through pasta, spread it on toast, spoon it over roasted veggies, or keep a jar in the fridge for quick lunches all week. Fresh, vibrant, and ready in minutes. Spinach and Walnut Pesto There’s something satisfying about making pesto from scratch. A handful of greens, good olive oil, garlic and nuts transform into something vibrant, rich and endlessly useful. This Spinach and Walnut Pesto is the kind of recipe that makes everyday meals feel more alive without needing much effort at all. Using spinach keeps it affordable and mellow, while basil still brings that classic fresh pesto flavour. Walnuts add warmth and richness, making this perfect tossed through pasta, spooned onto grilled vegetables, spread into sandwiches or swirled through soups. It’s one of those fridge staples that quietly makes everything taste better. Watch How to make Spinach & Walnut Pesto How to Use Spinach Pesto This Spinach and Walnut Pesto is one of those versatile fridge staples that instantly makes simple meals feel more special. Recipes: my Rice Pesto with Roasted Vegetables, my Pesto Bacon and Egg Burgers or my Basil and Zucchini Pesto Pasta Try it with: Tossed through hot pasta Spread onto sandwiches or wraps Spoon over grilled chicken, fish or roasted vegetables Swirled into soups for extra flavour Mixed through warm potatoes or grains Spread onto pizza bases or flatbreads Stirred through scrambled eggs or omelettes Added to salad dressings or dips Dolloped onto bowls with roasted vegetables and protein Spread on toast with avocado, tomatoes or feta It’s also perfect for meal prep - keep a jar in the fridge and use it throughout the week to quickly add flavour to lunches and dinners. Other Pesto Recipes you'll LOVE Cashew Basil Pesto Dairy-Free Basil Pesto Tomato Pesto Spinach and Walnut Pesto Spinach & Walnut Pesto INGREDIENTS 2 cups (60g) baby spinach 1 cup (20g) fresh basil leaves ¼ cup (40g) walnuts ¼ cup (20g) parmesan, finely grated ¼ cup extra-virgin olive oil 1 large garlic clove 2 tablespoons lemon juice Sea salt and Cracked pepper INSTRUCTIONS 1. Blend Add the baby spinach, and olive oil to a food processor and pulse a few times to roughly combine. Then add all the remaining ingredients (basil, walnuts, parmesan, garlic, lemon juice, salt and pepper) and process until smooth with a little texture. 2. Taste and adjust Taste and adjust - more lemon for brightness, more salt for depth, or a splash more olive oil to loosen. Use immediately or store in a jar and refrigerate. 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 Walnut Pesto Margaret Pahos @CreateCookShare

This Greek Salad Bread Dipping Oil is packed with creamy feta, kalamata olives, sundried tomatoes and oregano served with warm gluten-free bread for dipping. Fresh, salty and full of Mediterranean flavour, it’s the perfect easy entertaining recipe for grazing tables, lunch platters or sharing with friends. Greek Salad Bread Dipping Oil The Best Bread Dipping Oil You'll Ever Make Everything you love about a Greek salad - briny kalamata olives, creamy feta, sweet sundried tomatoes, bright lemon - brought together in a pool of the most beautiful extra virgin olive oil and served with warm bread for dipping. It's ready in 10 minutes, requires zero cooking, and tastes like something you'd pay good money for at a restaurant. Watch How to Make Greek Salad Bread Dipping Oil Why these Ingredients work so well Together This recipe isn't just a random collection of Mediterranean ingredients thrown into a bowl - every element is doing something specific. The extra virgin olive oil is the base, and it matters enormously here. I use Agourelaio Early Harvest Organic EVOO from Sakellaropoulos Organic Farms as it has a peppery, grassy finish that makes the whole bowl taste alive. Use the best quality you can find because there's nowhere to hide in a recipe this simple. The balsamic vinegar adds just enough acidity to cut through the richness of the oil and feta without overpowering anything. Kalamata olives bring a deep, briny saltiness that anchors the whole dish and gives it that unmistakably Greek character. Sundried tomatoes add a sweet, jammy intensity that fresh tomatoes simply can't. Slice them finely so you get a little in every dip. Feta is the heart of this recipe. It crumbles into the oil, softens slightly, and makes every mouthful creamy and salty in the best possible way. Lemon zest and Greek oregano are the finishing touches that lift everything - the zest adds brightness without adding liquid, and good quality dried oregano (and Greek oregano really is different) adds a warmth that ties all the flavours together. Freshly cracked pepper - don't skip it. It adds a gentle heat that keeps you coming back for one more dip. Greek Salad Bread Dipping Oil Frequently Asked Questions What's the secret to the best Greek salad bread dipping oil? Chop everything as finely as possible. Smaller pieces mean more flavour in every single dip and a much better overall texture - it makes a noticeable difference. Can I make this ahead of time? Yes, up to a couple of days in advance; however, combine on the platter just before serving for the freshest result. What's the best bread for dipping? Any crusty bread works beautifully. Gluten-free, sourdough, ciabatta or a fresh baguette -whatever you love. Can I use regular oregano instead of Greek oregano? You can, but Greek oregano has a stronger, more aromatic flavour that makes a noticeable difference in this recipe. It's worth seeking out. How long does it keep? Best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Bring back to room temperature before serving and give it a good stir. Can I use any olive oil? Technically yes, but the olive oil is the star of this recipe, so quality matters enormously. A good early harvest extra virgin olive oil will make a significant difference to the final flavour. Greek Salad Bread Dipping Oil Greek Salad Bread Dipping Oil Serves 4–6 Prep Time: 10 mins INGREDIENTS ½ cup Extra Virgin Olive Oil (First Harvest or Cold Pressed) 1-2 tablespoons balsamic vinegar ¼ cup very finely chopped parsley ½ cup chopped Greek Organic Kalamata Olives ½ cup finely sliced sundried tomatoes Zest of ½ lemon ¾ cup feta, crumbled 1 heaped teaspoon Greek Oregano Freshly cracked pepper Gluten-free bread, toasted if desired, for serving INSTRUCTIONS 1. Combine the Dipping Oil Add the olive oil, balsamic vinegar, parsley, olives, sundried tomatoes, lemon zest, feta, oregano and pepper to a shallow serving bowl or plate, then stir well to combine. 2. Finish and Serve Serve with fresh, warm or toasted gluten-free bread for dipping. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Greek Salad Bread Dipping Oil Margaret Pahos @CreateCookShare

Sticky honey garlic lamb over steaming rice with crunchy quick-pickled cucumbers, this is the kind of fast dinner that tastes like your favourite takeaway, only fresher, healthier and surprisingly easy to make at home. Honey Garlic Lamb with Pickled Cucumber (gluten-free) Sweet, sticky, garlicky and packed with flavour, these Honey Garlic Lamb Bowls with Quick Pickled Cucumbers is the kind of dinner that tastes restaurant-quality but comes together in just 20 minutes. Tender lamb rump steaks are coated in a glossy honey garlic sauce and served over rice with crunchy pickled cucumbers for the perfect balance of rich, fresh and savoury flavours. Naturally gluten-free and perfect for busy weeknights, this is one of those fast dinners that feels seriously special. Watch How to Make Honey Garlic Lamb WHY YOU’LL LOVE THIS RECIPE Ready in just 20 minutes Naturally gluten-free Better than takeaway Perfect balance of sweet, savoury and fresh Great for meal prep Easy enough for weeknights but impressive enough for guests HELPFUL TIPS Prep everything before cooking - the lamb cooks quickly once it hits the pan. Don’t overcrowd the pan or the lamb will steam instead of caramelise. Add the sesame oil right at the end to keep the flavour fresh and aromatic. Like extra heat? Add more chilli flakes to the cucumbers. Fresh coriander, Thai basil or extra green onion work beautifully as garnishes. Honey Garlic Lamb with Pickled Cucumber (gluten-free) MEAL PREP & STORAGE Store the lamb, rice and pickled cucumbers separately in airtight containers for the best texture. The lamb and rice will keep well in the fridge for up to 4 days, while the cucumbers become even more flavourful after a day or two. To reheat, microwave the lamb and rice until hot, then serve with the chilled cucumbers. The lamb can also be frozen for up to 2 months. Defrost overnight in the fridge before reheating. Honey Garlic Lamb with Pickled Cucumber (gluten-free) More Asian Recipes You'll LOVE Thai Basil Cashew Chicken Creamy Chicken Curry Noodles Asian Marinated Beef Noodle Bowl Cucumber Noodle Salad Okonomiyaki Japanese Pancakes Honey Garlic Lamb with Pickled Cucumber (gluten-free) Honey Garlic Lamb Bowls with Pickled Cucumber (gluten-free) Serves 4 Prep 10 Cook 15 INGREDIENTS Lamb 2 tablespoons butter (dairy-free optional) 4 tablespoons soy sauce 3 tablespoons runny honey 1 large brown onion, thinly sliced 4 lamb rump steaks, cut into 2 cm diced pieces 6 garlic cloves, minced 2cm ginger, minced or ground ginger 3 green onions, sliced Sea salt and freshly cracked pepper Garnish 2 tablespoons sesame oil Sesame seeds Quick Pickled Cucumber 2 Lebanese cucumbers 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons caster sugar 1 teaspoon chilli flakes To Serve with 1 packet Family Size Microwave Rice (or my STOVETOP RICE) Lime wedges INGREDIENTS 1. Prepare the Pickled Cucumbers Thinly slice the cucumbers and add them to a wide bowl with the rice wine vinegar, soy sauce, caster sugar and chilli flakes. Stir well to combine, then refrigerate for 15 minutes while you prepare the lamb. 2. Season the Lamb Place the diced lamb into a bowl and season generously with sea salt and freshly cracked pepper. 3. Cook the Onion Add the butter, soy sauce and honey to a large frying pan or wok over medium heat. Once the butter has melted, add the sliced onion. Cook for 3–4 minutes, stirring occasionally, until the onion is softened, golden and coated in the glossy sauce. 4. Cook the Lamb Increase the heat to high and add the lamb to the pan. Cook for 4–5 minutes, stirring occasionally, until the lamb is caramelised and coated in the sticky sauce. 5. Add the Aromatics Reduce the heat to medium. Add the garlic, ginger and green onions. Stir well and cook for another 2–3 minutes until fragrant and the lamb is cooked through. 6. Finish the Dish Turn off the heat and drizzle over the sesame oil. Sprinkle with sesame seeds and gently toss everything together. 7. Heat the Rice Prepare the microwave rice according to packet instructions, or serve with my freshly cooked stovetop rice. 8. Bring It All Together Divide the rice between 4 bowls and top with the honey garlic lamb, spooning over plenty of the extra sauce. Finish with a squeeze of fresh lime juice. 9. Serve Serve the bowls alongside the quick-pickled cucumbers. The cold, crunchy cucumbers perfectly balance the rich, sticky lamb, making every bite even better. Helpful Tip: For the best caramelisation, avoid overcrowding the pan when cooking the lamb. If needed, cook the lamb in batches so it browns properly instead of steaming. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Honey Garlic Lamb with Pickled Cucumber (gluten-free) Recipe and Photography Margaret Pahos @CreateCookShare

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

This Coleslaw with Feta and Pomegranate is fresh, crunchy and full of flavour. Made without mayonnaise, it’s a lighter take on a classic coleslaw, with a lemon dressing, soft crumbled feta and bursts of sweetness from pomegranate. Perfect as a side or served alongside grilled meats or schnitzel. Coleslaw with Feta and Pomegranate Story Behind the Recipe Coleslaw has always been one of those salads we come back to - it’s simple, it works with everything, and there’s something about that crunch that just hits the spot. So why add feta? My kids love feta. It’s one of those ingredients they’ll always reach for. So this came together naturally. Instead of forcing a dressing that didn’t feel right, we crumbled feta straight through the salad. It softens slightly, melts into the lemon dressing, and suddenly you get that creaminess but it’s lighter, fresher, and actually lifts everything instead of weighing it down. Then came the pomegranate. That burst of sweetness, that colour, that texture. It completely changed the salad. It went from something simple to something you actually look forward to eating. It’s the kind of salad that sits in the middle of the table and disappears quickly. It’s fresh, it’s balanced, and it’s one of those recipes that just makes sense once you try it. Watch How to Make It Frequently Asked Questions Can I make this coleslaw ahead of time? Yes. You can prepare all the ingredients a day in advance. Add the dressing before serving. What can I use instead of feta? You can use ricotta, cottage cheese or a dairy-free or vegan feta alternative. Is this a traditional coleslaw? Not in the classic sense. Traditional coleslaw uses a mayonnaise-based dressing. This version is lighter, using lemon, olive oil and feta for creaminess. Can I skip the pomegranate? You can, but it adds a unique sweetness and texture that really brings the salad together. You could substitute with dried cranberries or even semi-sundried tomatoes if needed. How do I keep the cabbage from being too tough? Tossing the cabbage with the dressing and gently massaging it helps soften the fibres and improves the overall texture. More Salads to Enjoy Silverbeet, Beetroot and Goat's Feta Salad Greek Cucumber and Feta Salad Greek Lettuce Salad Peanut Pad Thai Salad with Chicken Chickpea Quinoa Salad with Hummus Coleslaw with Feta and Pomegranate Coleslaw with Feta and Pomegranate Preparation time: 15 minutes Serves: 4-6 INGREDIENTS 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 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 Prepare the salad ingredients Finely shred the green cabbage and purple cabbage, grate the carrot, and slice the green onions. Finely chop the dill and mint. Set everything aside ready to assemble. Make the dressing in the serving bowl In a large salad bowl (the one you will serve in), add the extra virgin olive oil, lemon juice, honey, Dijon mustard, onion powder, and minced garlic. Season with sea salt and cracked black pepper, then whisk well to combine. Add and soften the base vegetables Add the green cabbage, purple cabbage, and grated carrot to the dressing. Toss well, using your hands if needed, gently squeezing and massaging the cabbage to slightly soften and break down the fibres. This helps the dressing absorb and improves the texture. Build the salad Add the green onions, dill, mint, and pomegranate seeds. Toss through until evenly combined. Finish and serve Add the feta, drizzle a good dollop of extra virgin olive oil and sprinkle over the pumpkin seeds and flaked almonds, toss lightly once more, and serve. 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 Coleslaw with Feta and Pomegranate Margaret Pahos @CreateCookShare

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

These easy gluten-free soy-steamed eggs are cooked gently in a savoury tamari soy mixture until the whites are set, and the yolks are perfectly soft. Finished with green onions and chilli oil, they make a quick Asian-inspired breakfast, lunch or light meal served with bread, steamed rice or noodles. Gluten-Free Soy-Steamed Eggs A quick & easy steamed egg recipe! These steamed soy eggs are one of those incredibly simple recipes that work at any time of day. The eggs gently steam in a savoury soy mixture, giving you tender whites, soft yolks and plenty of flavour with very little effort. Quick and easy to prepare Uses only a handful of ingredients Delicious with soft, runny yolks or cooked until firm Perfect for breakfast, brunch, lunch or a quick dinner Ingredient Notes Tamari Light Soy Sauce: I use Chang’s Gluten Free Tamari Light Soy Sauce, which gives the eggs that beautiful savoury flavour while keeping the recipe gluten free. Chilli Oil: Chilli oil is optional, but I really recommend it because it adds a beautiful little kick and another layer of flavour. If you find chilli oil too strong, simply combine a few chilli flakes with a little neutral oil and allow it to infuse for a few minutes. You can also add a tiny pinch of caster sugar to soften the heat and balance the flavour. For soft yolks... For soft yolks, steam the eggs for around 5 minutes once the water has come to the boil, as written in the recipe. Keep in mind that cooking time can vary depending on the depth and thickness of your bowl, the intensity of the steam and the size of your eggs. A 60 g egg will cook more quickly than a larger 80 g egg, so check them slightly earlier if using smaller eggs. Watch How to Make Soy-Steamed Eggs Serving Suggestions This is such a versatile little dish. Breakfast: Serve with hot toast for dipping into those yolks and sauce. Lunch: Spoon the eggs and soy sauce over steamed rice. Dinner: Serve over noodles. It’s simple enough for breakfast, satisfying enough for lunch, and one of those wonderfully easy dinners when you don’t feel like cooking anything complicated. Other Breakfast Ideas Perfect Poached Eggs (Batch Cooking) Nutella Stuffed French Toast Baked Mexican Frittata Hash Brown Toast with Avocado and Eggs Spinach and Feta Breakfast Biscuits Spinach and Feta Loaf Gluten-Free Soy-Steamed Eggs Gluten-Free Soy-Steamed Eggs Serves: 2 | Prep 2 minutes | Cook 10 minutes INGREDIENTS 2 tablespoons Tamari Light Soy Sauce (Chang's is gluten-free) 2 tablespoons water 1 tablespoon olive or avocado oil 4 large eggs 1 green onion, finely sliced 2 teaspoons chilli oil INSTRUCTIONS 1. Assemble the Steamer Add water to the base of a steamer or wok and position the steamer basket or insert on top. Do not turn on the heat yet. 2. Make the Soy Mixture Place a shallow heatproof bowl inside the steamer. Add the tamari light soy sauce, water and cooking oil, then stir to combine. 3. Add the Eggs Crack the eggs whole into the soy mixture, taking care not to break the yolks. 4. Steam the Eggs Cover with the steamer lid, then turn on the heat and bring the water to the boil. Once boiling, cook the eggs for 5–6 minutes* or until the whites are set and the yolks are cooked to your liking. The water will take approximately 3–4 minutes to reach the boiling point before the timed cooking begins. 5. Garnish and Serve Carefully remove the hot bowl, scatter over the green onions and chilli oil, and serve immediately. Optional to serve alongside steamed rice or Chang’s Rice Vermicelli Noodles. *Note: Five minutes should give you set whites with soft yolks. For completely firm yolks, I’d allow 8 minutes. Please note: the bowl depth and steam intensity will affect the cooking time. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Gluten-Free Soy-Steamed Eggs Margaret Pahos @CreateCookShare

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

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