This Baklava-Inspired Yoghurt Bowl combines thick Greek yoghurt with toasted walnuts, raw honey, and cinnamon for a simple breakfast or dessert inspired by the flavours of traditional baklava. Creamy, crunchy, and naturally gluten-free, it comes together in a few minutes. Baklava-Inspired Yoghurt Bowl About This Baklava-Inspired Yoghurt Bowl Greek yoghurt with honey and walnuts is one of those wonderfully simple combinations you’ll see in Greece, particularly at traditional dairy shops, cafés and breakfast spots. Thick yoghurt, good honey and walnuts, there really doesn’t need to be much more to it. One of the most famous places for it is Stani, an old-school dairy near Omonia Square in Athens. It first opened in 1931 and is one of the last traditional milk bars left in the city. Its speciality is thick yoghurt made from fresh sheep’s milk, traditionally served with walnuts and a generous drizzle of honey from the Peloponnese. The Official Athens Guide says they serve more than 300 yoghurts a day. I didn’t have this particular bowl at Stani, but I saw and enjoyed similar yoghurt combinations at Greek breakfast spots during my travels. That simplicity stayed with me: creamy yoghurt, honey and nuts, where the quality of each ingredient is really what makes it special. My version takes those familiar flavours and gives them a little baklava inspiration. I use full-fat Greek yoghurt, toasted walnuts, Greek honey and cinnamon - the flavours we associate with baklava, but without the pastry. Traditionally, sheep’s milk yoghurt has a richer, slightly tangier character, while cow’s milk Greek yoghurt is milder and much easier for most of us to find. Either can be used here, but choose a yoghurt that is thick, full-fat and beautifully creamy. Watch How to Make Baklava-Inspired Yoghurt Bowl Tips for the Best Baklava-Inspired Yoghurt Bowl and Ingredient Notes Greek yoghurt: Use thick, full-fat Greek yoghurt for the richest texture and best contrast with the honey. Walnuts: Roughly chop rather than finely crushing them so you still get plenty of texture. Lightly toasting them brings out their natural oils and gives them a deeper, nuttier flavour. Cinnamon: You only need a light dusting. It should complement the honey and walnuts rather than overpower the yoghurt. Greek raw honey: Be generous with the honey and use raw Greek honey if you can find it. Greek thyme honey is also particularly beautiful here if you can find it. This is the honey of choice that is available in many countries. Attiki Raw Honey Ways to Serve Baklava-Inspired Yoghurt Bowl This Greek yoghurt bowl works just as well for breakfast as it does for dessert. Breakfast: Serve the full portion with plenty of yoghurt, walnuts and honey for a simple, protein-rich breakfast. Snack: Make a smaller bowl for an easy afternoon snack. Dessert: Serve in small individual bowls or glasses for a light dessert after dinner. Higher-Protein Option: Use a high-protein Greek yoghurt and mix through a little vanilla protein powder to each serving. Entertaining: Spoon into mini bowls or small glasses and finish each one with toasted walnuts, honey and cinnamon for an easy make-ahead dessert. Baklava-Inspired Yoghurt Bowl Baklava-Inspired Breakfast Yoghurt Bowl Serves: 2 Prep: 3 minutes Cook: 2 minutes INGREDIENTS 500 g full-fat Greek yoghurt ½ cup (60 g) walnuts, roughly chopped 4 tablespoons Greek honey (add extra if needed) ½ teaspoon ground cinnamon, or to taste INSTRUCTIONS 1. Toast the Walnuts Place the walnuts in a dry frying pan over medium heat and toast for 2 minutes, stirring frequently, until lightly golden and fragrant. Allow to cool so they remain crunchy. 2. Add the Yoghurt Divide the Greek yoghurt between two shallow serving bowls. Use the back of a spoon to create a few swirls through the yoghurt. 3. Add the Walnuts and Honey Slowly drizzle the honey over the yoghurt, allowing it to settle into the swirls. Then scatter the toasted walnuts generously over the yoghurt and honey. 4. Finish and Serve Finish with a light dusting of cinnamon, adding a little more if desired. Serve immediately. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Baklava-Inspired Yoghurt Bowl Margaret Pahos @CreateCookShare

Greek Fried Potatoes - Patates Tiganites (Πατάτες Τηγανητές) are hand-cut potatoes fried in olive oil until golden and crisp, then seasoned with sea salt and Greek oregano. A classic Greek side dish that is simple, full of flavour, and made for sharing. Greek Fried Potatoes (Patates Tiganites) About These Greek Fried Potatoes Patates Tiganites simply means fried potatoes, and they are one of those simple dishes you’ll find served in tavernas throughout Greece. Unlike perfectly uniform French fries, Greek fried potatoes are traditionally cut by hand, fried until golden and seasoned while piping hot. They are also very close to home for me. Growing up, these potatoes were on our table all the time. Mum would make them for my father and brothers, and they were always served simply with plenty of sea salt and Greek oregano - no sauce and no feta. That is still my favourite way to eat them. The Greek oregano is what makes them especially good, adding its unmistakable aroma and flavour as soon as it hits the hot potatoes. Watch How to Make Patates Tiganites Tips for the Best Greek Fried Potatoes Cut them by hand. Rustic, slightly uneven chips are exactly what you want. Use good-quality olive oil. It adds flavour as the potatoes fry. Don’t overcrowd the pan. Keep the potatoes mostly in a single layer so they fry rather than steam. Season while hot. Add the sea salt and Greek oregano as soon as the potatoes come out of the oil. Be generous with the oregano. Rub it between your fingers as you sprinkle it over the potatoes to release its aroma. Greek Fried Potatoes (Patates Tiganites) Serving Suggestions and Pairing Feta crumbled over the top is popular and absolutely delicious, but it’s optional. For the simple version that immediately reminds me of Greece, all you need is sea salt and Greek oregano. Also, Greek Fried Potatoes pair beautifully with almost any Greek meal. Here are a few recipes. Spanakopita Salad Greek Salad Greek Soutzoukakia (serve with instead of rice) Biftekia (Greek Beef Patties) Lemon and Garlic Butter Baked Fish Prawn Saganaki with Chilli and Thyme Greek Kleftiko Roast Chicken Greek Fried Potatoes – Patates Tiganites Serves 2 Prep: 10 minutes Cook: approx. 15 minutes INGREDIENTS 500 g potatoes, peeled Quality olive oil, for frying ½-1 teaspoon sea salt, or to taste 1 teaspoon dried Greek oregano, or to taste Optional: feta, served on the side INSTRUCTIONS Cut the potatoes Peel the potatoes and slice them by hand lengthways into rustic chip-shaped pieces, approximately 1 cm thick. They don't need to be perfectly even, that's part of their homemade Greek style. Heat the olive oil Pour enough olive oil into a large deep frying pan or heavy-based pan to come approximately 2–2.5 cm up the sides. Heat over medium-high heat until hot but not smoking. Add one piece of potato to test it; the oil should immediately bubble around it. Fry until golden Carefully add the potatoes in a mostly single layer. A little overlapping is fine, but don't overcrowd the pan. Fry for approximately 4–5 minutes, or until golden underneath. Turn the potatoes and continue frying for another 4–5 minutes, or until golden on both sides and tender inside. Cooking time may vary slightly depending on how thickly the potatoes are cut. Scoop them out Using a slotted spoon or spider strainer, lift the potatoes from the oil. For a less oily finish, briefly transfer them to a plate lined with paper towel. Otherwise, serve them straight onto a platter as we often do in Greece. Season generously While still piping hot, sprinkle generously with sea salt and Greek oregano. Rub the oregano lightly between your fingers as you sprinkle it over the potatoes to help release its beautiful aroma. Serve immediately. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Greek Fried Potatoes (Patates Tiganites) Margaret Pahos @CreateCookShare

These Greek Lemon & Garlic Lamb Steaks with Eggplant and Potatoes are an easy, all-in-one gluten-free dinner bursting with Mediterranean flavour. Baked together in a parcel with lemon, garlic and herbs until tender, then finished with tomatoes, feta and fresh parsley. Serve with tzatziki for a delicious family meal that's also perfect for entertaining. Greek Lemon & Garlic Lamb Steaks with Eggplant and Potatoes About Greek Lemon & Garlic Lamb Steaks This Greek-inspired lamb dish brings together some of my favourite Mediterranean ingredients in one easy, all-in-one meal. Lamb leg steaks, potatoes and eggplant are seasoned with lemon, garlic, oregano, rosemary and olive oil, then wrapped in baking paper to cook gently in their own juices. The baking paper keeps everything tender and succulent, while a final roast at a higher temperature adds a little colour. Finished with tomatoes, feta and fresh parsley, it's a comforting gluten-free dinner that's perfect for family meals, entertaining or enjoying as leftovers the next day. Watch How to Make It Helpful Tips Use Lamb Leg Steaks Use lamb leg steaks approximately 2 cm thick for this recipe. Do not substitute lamb fillets or tenderloins, as these are much leaner and more delicate and require a much shorter cooking time. Cut the Potatoes Thin Enough Cut the potatoes into approximately 1–1.5 cm thick wedges or batons. This is important because the potatoes need to become tender during the same cooking time as the lamb. Cut the Eggplant Slightly Larger The eggplant can be cut into approximately 2 cm thick batons. It will soften beautifully as it cooks in the olive oil and lamb juices. Seal the Baking Paper Well Fold the baking paper around the tray to create a sealed parcel. Trapping the steam is an important part of the cooking method. When opening the parcel, take care as hot steam will escape. The Final High-Heat Roast Once the lamb and vegetables have cooked enclosed, remove the top sheet of baking paper and increase the oven temperature. The final 5 minutes is simply to add a little colour to the lamb and vegetables and soften the tomatoes. Avoid extending this stage unnecessarily, as lamb leg steaks can become dry if overcooked. Greek Lemon & Garlic Lamb Steaks with Eggplant and Potatoes What to Serve with these Greek Lamb Steaks Greek Tzatziki Greek Salad Maroulosalata (Lettuce and Feta Salad) Greek Flat Bread Stove Top Rice Meal Prep Greek Lemon & Garlic Lamb Steaks with Eggplant and Potatoes Greek Lemon & Garlic Lamb Steaks with Eggplant and Potatoes Serves 4 Prep: 15 minutes Cook: 40 minutes INGREDIENTS For the Vegetables 1 large globe eggplant, cut into approximately 2 cm thick batons 700–800 g small white potatoes, cut into approximately 1–1.5 cm thick wedges or batons 80 ml (⅓ cup) extra virgin olive oil 2 sprigs fresh rosemary, leaves removed and finely chopped 2 teaspoons dried Greek oregano 1 teaspoon garlic powder OR fresh garlic minced Sea salt and freshly ground black pepper For the Lamb 5-6 lamb leg steaks, approximately 600 g total and about 2 cm thick 2 tablespoons extra virgin olive oil 1 tablespoon Dijon mustard 1 tablespoon dried Greek oregano 2 large garlic cloves, finely sliced Sea salt and freshly ground black pepper 1 large lemon, half juiced and remaining half thinly sliced To Finish 250 g baby truss tomatoes 100 g Greek feta, crumbled Small handful flat-leaf parsley, roughly chopped Extra virgin olive oil, for drizzling Tzatziki, to serve INSTRUCTIONS 1. Preheat the Oven Preheat the oven to 200°C fan-forced / 220°C conventional. Line a large baking tray with a sheet of baking paper that extends beyond the edges of the tray. 2. Season the Vegetables Add the eggplant and potatoes to a large bowl. Add the olive oil, rosemary, oregano, garlic powder, sea salt and black pepper and toss until everything is evenly coated. Spread the vegetables evenly over the prepared tray. 3. Season the Lamb Using the same bowl, add the lamb leg steaks, olive oil, mustard, oregano, garlic, sea salt and black pepper. Massage the mixture over the lamb until well coated. Arrange the lamb steaks over and amongst the vegetables. Drizzle over the lemon juice and place a slice of lemon over each lamb steak. 4. Seal the Tray Place another large sheet of baking paper over the top. Beginning at one corner, fold the bottom and top sheets of baking paper together, overlapping each fold as you work your way around the tray to create a sealed parcel. Make sure the parcel is well enclosed so the steam remains trapped inside. 5. Bake Transfer to the oven and bake for 35 minutes. Carefully remove the tray from the oven. Increase the oven temperature to 220°C fan-forced / 240°C conventional. Carefully open the baking-paper parcel, keeping your hands and face away from the escaping steam, and remove the top sheet of baking paper. Move the lemon slices slightly to the side of the lamb so the surface can colour. 6. Add the Tomatoes Add the baby truss tomatoes to the tray. Return to the oven, uncovered, for a further 5 minutes, just until the tomatoes begin to soften and blister, and the lamb and vegetables develop a little colour. 7. Rest and Serve Remove from the oven and allow the lamb to rest for 5 minutes. Scatter over the crumbled feta and fresh parsley and drizzle with a little extra virgin olive oil. Serve immediately with tzatziki. 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 Lemon & Garlic Lamb Steaks with Eggplant and Potatoes Margaret Pahos @CreateCookShare

This Greek tzatziki is thick, creamy, garlicky and full of fresh cucumber, dill and mint. Made with Greek yoghurt, extra virgin olive oil and a splash of vinegar, it’s the perfect accompaniment to grilled meats, souvlaki, fried potatoes, pita or crusty bread. Traditional Greek Tzatziki About Tzatziki Tzatziki is one of the most recognisable accompaniments in Greek cooking and has long been part of everyday meals, family gatherings and taverna tables across Greece. Traditionally made with thick strained yoghurt, grated cucumber, garlic, extra virgin olive oil and herbs, it is served cold and is prized for its fresh, cooling flavour. That freshness makes it the perfect balance to rich or smoky foods, which is why you will so often see it served with souvlaki, gyros, grilled meats, fried potatoes and warm bread. Its roots sit within the broader food traditions of the Eastern Mediterranean, where yoghurt, cucumber, garlic and olive oil have been used together for generations. In Greece, tzatziki has become a staple in its own right - simple, refreshing and instantly recognisable. The key to a traditional Greek tzatziki is its texture. The yoghurt should be thick and creamy, and the cucumber well drained so the finished dip stays rich rather than watery. Watch How to Make Tzatziki Helpful Tips Remove Excess Moisture: After grating the cucumber, squeeze out as much liquid as possible. This is the secret to thick, creamy tzatziki that doesn't become watery. Use Thick Greek Yoghurt: Full-fat Greek yoghurt gives tzatziki its traditional rich, creamy texture and flavour. Adjust the Garlic: Start with a little garlic and add more to taste. Remember, the garlic flavour develops and becomes stronger as the tzatziki rests. Allow the Flavours to Develop: For the best flavour, refrigerate for at least 30 minutes before serving. It's even better when made a few hours ahead. Storage: Store tzatziki in an airtight container in the refrigerator for up to 3–4 days. Stir before serving if any liquid separates. Freezing is not recommended, as the yoghurt can become grainy and watery once thawed. What to serve with Tzatziki Lamb Shanks with Potatoes Greek Roast Chicken Greek Beef Meat Patties Pull -a-part Lamb baked in a Pocket Greek Fried Potatoes Crispy Spinach and Feta Fritters Traditional Greek Tzatziki Greek Tzatziki Revised from November 2019 INGREDIENTS 500g Greek whole milk yogurt (or dairy-free Greek yogurt) 3 large garlic cloves, minced or finely grated 2 Lebanese cucumbers with the skin on, grated ¼ cup fresh mint, finely chopped ¼ cup fresh dill, finely chopped 1 tablespoon extra virgin olive oil 1 teaspoon white wine vinegar INSTRUCTIONS 1. Prepare the Cucumber Grate the cucumber into a bowl using the large holes of a grater. Place the grated cucumber in a fine-mesh sieve, clean kitchen cloth, heavy napkin or nut milk bag, or simply squeeze it between the palms of your hands. Squeeze out as much liquid as possible to prevent the tzatziki from becoming watery. 2. Mix the Ingredients In a large bowl, combine the Greek yoghurt, drained cucumber, garlic, fresh mint, dill, extra virgin olive oil and white wine vinegar. Mix well until all the ingredients are fully combined. 3. Let It Rest For best results, refrigerate the tzatziki for 1 hour before serving. This allows the flavours to come together beautifully. This step is optional if you are short on time. 4. Serve Serve chilled with vegetables, pita bread or alongside dishes such as roasted lamb, grilled chicken, souvlaki, steamed fish or fritters. Finish with a drizzle of extra virgin olive oil and, if desired, a sprinkle of toasted sesame seeds. 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 Traditional Greek Tzatziki Revised Novemver 2019 Margaret Pahos @CreateCookShare

Tender pork slowly simmered in a rich tomato and red wine sauce with golden eggplant and creamy pockets of melted Greek cheese. Inspired by a memorable dish we discovered on the island of Milos, this is rustic Greek comfort food at its best. Greek Pork with Eggplant & Cheese About This Greek Pork with Eggplant and Cheese We discovered this dish while visiting the Greek island of Milos and loved it so much that we ordered it night after night for dinner. It became one of our favourite meals from the entire trip. The combination is simple but incredibly good: tender pieces of pork in a rich tomato and red wine sauce, soft caramelised eggplant and melted Greek cheese throughout. For my version, the eggplant is browned separately first, so it develops colour and flavour while still holding its shape. The pork is then browned well before being slowly simmered with tomato, red wine, cinnamon, allspice and Greek oregano. The eggplant is folded back through towards the end, followed by cubes of Kasseri and grated Kefalograviera. The cheese softens into creamy pockets throughout the sauce, or the casserole can be placed briefly under the grill for the bubbling, golden finish that reminds me most of the dish we ate in Milos. Watch How to Make It Tips for the Best Greek Pork with Eggplant Brown the pork well. Allow it to develop a deep golden crust, as this adds flavour to the entire sauce. Cook the eggplant separately first. This develops flavour and helps the eggplant retain its shape once it is added to the casserole. Keep the simmer gentle. Slow, gentle cooking allows the pork to become tender without reducing the sauce too quickly. Watch the liquid level. Different pots and cuts of pork will reduce at different rates, so add extra boiling water whenever necessary. Don’t overcook the cheese. The Kasseri should soften into creamy pockets rather than completely disappearing into the sauce. Allow the sauce to reduce. The finished sauce should be rich and concentrated while still being generous enough to coat the pork and eggplant. Serving Suggestions Greek Pork with Eggplant and Cheese is especially good served with Greek Fried Potatoes (Patates Tiganites). ⬅️ Grab the recipe here. The simple combination of hot fried potatoes, sea salt and Greek oregano is perfect for soaking up the rich tomato sauce. If you're after something a little lighter, this dish also pairs beautifully with Fluffy Stovetop Rice or a simple Gluten Free Pasta, both of which let the tomato and red wine sauce take centre stage. Either option makes for an easy midweek pairing, while the fried potatoes are perfect when you want to lean into the full traditional Greek taverna experience. Greek Pork with Eggplant & Cheese Other Pork Recipes You’ll Love Crispy Pork Schnitzel with Lemon and Herbs Greek Pork Fricasseé with Endive Greek Potato, Sausage and Egg Omelette Spiced Pulled Pork Greek Pork with Eggplant & Cheese Greek Pork with Eggplant & Cheese (Milos-Inspired) Serves: 4–6 Prep: 15 minutes Cook: 1 hour 30 minutes + INGREDIENTS Pork 1.2 kg pork shoulder roast, rind and thick fat cap removed, cut into 4 cm cubes OR 1.2 kg pork scotch roast (Pork scotch fillet can also be purchased as individual pieces and diced into 4 cm cubes) 3 tablespoons extra virgin olive oil 1 medium brown onion, finely diced 2 tablespoons tomato paste 100 ml dry red wine 400 g crushed tomatoes 1 cinnamon stick ½ teaspoon ground allspice (Bahari: μπαχάρι) 1 teaspoon dried Greek oregano Sea salt and freshly ground black pepper 1 L boiling water, plus extra as needed Eggplant 700 g eggplant, cut into 4 cm cubes 6–8 tablespoons extra virgin olive oil, divided Sea salt and freshly ground black pepper To Finish 120 g Kasseri cheese, cut into 1 cm cubes (optional to use provolone, or a mild cheddar) 50 g Kefalograviera cheese, finely grated (optional to use Parmesan) INSTRUCTIONS 1. Cook the Eggplant Heat half the olive oil in the casserole pot over medium heat. Add half the eggplant in a single layer, placing the pieces skin-side down where possible. Cook for 3 minutes, then turn and cook on at least one more side until golden and beginning to soften. Transfer to a bowl. Add the remaining eggplant to the pot with additional olive oil as needed and repeat. Season the cooked eggplant generously with sea salt and freshly ground black pepper, then set aside. 2. Brown the Pork Add the 3 tablespoons extra virgin olive oil to the same casserole pot and increase the heat to high. Add the pork (working in batches if necessary) and cook for approximately 4 minutes per side, turning until at least two sides are well browned. Return all the pork to the pot if cooked in batches. Add the onion and cook briefly, stirring, until it begins to soften. 3. Build the Sauce and Simmer Add the tomato paste and stir through until the pork and onion are evenly coated. Pour in the red wine, scraping up any browned bits from the base of the pot, and simmer for approximately 2 minutes. Add the crushed tomatoes, cinnamon stick, allspice, Greek oregano, sea salt and freshly ground black pepper. Pour in 1 L boiling water, adding a little more if needed so the pork is well covered with liquid. Cover and simmer gently for 40 minutes–1 hour, checking every 20 minutes and stirring occasionally. Add extra boiling water as needed to keep the pork covered as the liquid reduces. If using pork scotch fillet, approximately 40 minutes should be enough. If using pork shoulder roast, allow closer to 1 hour for the meat to become tender. 4. Add the Eggplant Gently fold the cooked eggplant through the pork and sauce. Cover and simmer gently for a further 15 minutes, checking halfway through and adding a little extra boiling water if needed. The pork should be tender, the eggplant soft and silky, and the sauce rich and reduced while still leaving enough sauce to coat everything generously. 5. Add the Cheese Remove and discard the cinnamon stick. Scatter the diced Kasseri throughout the casserole, gently nestling the pieces into the sauce and sprinkle with the grated Kefalograviera on top. Cover and cook over low heat for approximately 3 minutes, just until the cheese softens into creamy pockets without completely melting into the sauce. Alternatively, place the casserole under a hot grill (broiler in the US) for 2–3 minutes, or until the cheese is bubbling, lightly golden and blistered on top. This gives the dish that slightly charred, melted finish, which is how I enjoyed it in Milos. 6. Serve Serve with Greek Fried Potatoes, or alongside rustic bread (gluten-free). Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Greek Pork with Eggplant & Cheese Margaret Pahos @CreateCookShare

This Greek lemon garlic chicken wings and potatoes is a simple one-pan oven recipe made with olive oil, lemon juice, oregano, and garlic. Inspired by traditional Greek home cooking, it delivers bold Mediterranean flavour with minimal prep and everyday ingredients. Greek Lemon Garlic Chicken and Potatoes Story Behind the Recipe This is the kind of dish you’ll find on a Greek family table - chicken and potatoes baked together in lemon, olive oil, garlic, and oregano until everything is tender and golden. It’s simple, unfussy food that relies on good ingredients and time in the oven rather than complicated techniques. The juices collect in the tray, the potatoes soak up all that flavour, and the chicken stays beautifully moist, exactly how it’s meant to be. Helpful Tips & Tricks Use Greek oregano if possible as it has a stronger, earthier flavour than regular dried oregano. Add a small amount of water or chicken stock to the tray to prevent burning and help the potatoes cook evenly. Cut potatoes into medium wedges, not too thick, so they soften within the cooking time. Finish uncovered to allow the chicken to colour and the potatoes to lightly crisp. Optional Serving Tip Serve straight from the tray with parsley, crumbled feta, and warm bread to soak up the lemony pan juices. Other Chicken Recipes Lemon Garlic Chicken Noodle Bowl Creamy Tuscan Chicken and Rice Butter Chicken with Cashews More Chicken Recipes Here Greek Lemon Garlic Chicken and Potatoes all in one tray Greek Lemon Garlic Chicken Wings and Potatoes Serves 4 Prep Time: 10 minutes Cook Time: 50–60 minutes INGREDIENTS 8–10 large chicken wings 4 medium potatoes, peeled and cut into wedges (not too thick) ¼ cup extra-virgin olive oil, plus extra for drizzling ½ cup freshly squeezed lemon juice 1 tablespoon dried Greek oregano 6 garlic cloves, minced Sea salt and freshly ground black pepper ¼ cup water or chicken stock Optional to garnish: ¼ cup fresh parsley, finely chopped 150 g feta, crumbled (or dairy-free alternative) INSTRUCTIONS Preheat the Oven Preheat the oven to 180°C fan-forced (200°C conventional / 400°F). Line a large baking tray with baking paper. Make the Lemon Garlic Dressing In a bowl, combine the olive oil, lemon juice, garlic, and oregano. Whisk well until fully combined. Assemble the Tray Place the chicken wings and potato wedges onto the prepared tray. Season generously with sea salt and freshly ground black pepper. Pour the lemon garlic dressing over the chicken and potatoes, then massage well to ensure everything is evenly coated. Drizzle with extra olive oil and add the water or stock to the base of the tray. Bake Cover the tray with baking paper or foil and bake for 40 minutes. Remove the cover, rotate the tray for even cooking, and return to the oven for a further 20 minutes, or until the chicken is golden and the potatoes are tender. Serve Serve hot. Garnish with parsley, crumbled feta, and an extra squeeze of lemon juice if desired. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Greek Lemon Garlic Chicken and Potatoes Margaret Pahos @CreateCookShare

If there’s one dish that captures the heart of Greek comfort food, it’s Soutzoukakia - tender, spiced meatballs gently simmered in a cinnamon and cumin-laced tomato sauce. This recipe has been passed down through generations in Greek kitchens, and now, Mum and I have given it a gluten-free twist without losing any of its rich, nostalgic flavour. It’s bold, earthy, and perfect for cooler months — the kind of dish that fills the house with warmth and brings everyone running to the table. Whether served with rice, mashed or fried potatoes, or crusty gluten-free bread, this is Greek home cooking at its most soul-satisfying. Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) Soutzoukakia Smyrneika (cooked on the stovetop and using cumin as the main spice) Soutzoukakia Smyrneika, also known as Smyrna meatballs, is a dish rich in history and flavour, brought to Greece by refugees from Smyrna (modern-day Izmir) in Asia Minor. Traditionally made with a mix of beef (and sometimes combined with pork), these oblong meatballs are flavoured with garlic, onion, and the all-important spice that defines them - cumin. In our version, Mum and I stay true to the soul of the dish, using pure beef mince and a generous dose of warming spices like cumin, cinnamon, and Greek oregano. We’ve adapted the recipe to be completely gluten-free, using gluten-free bread crumbs and flour, without sacrificing any of the hearty, comforting flavours we grew up with. Simmered in a rich, tomato-based sauce, these meatballs are tender, juicy, aromatic, and deeply satisfying, the kind of meal that brings everyone to the table and always delivers seconds. Whether you serve them with rice, mashed or fried potatoes, or gluten-free bread, Soutzoukakia is Greek comfort food at its finest. Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) Watch How to Make Them Helpful Tips for Perfect Soutzoukakia Use fresh garlic and onion for the best flavour - grating or finely processing them helps the aromatics blend into the mince and keeps the meatballs juicy. Cumin is key! It’s the signature spice of Soutzoukakia. Start with the recommended amount — too much can overpower the dish, so balance is essential. Gluten-free bread crumbs made from pulsed gluten-free bread (not packaged crumbs) give the meatballs a light, tender texture. Let them soak into the meat mixture to help everything bind beautifully. Handle the meat gently. Don’t overmix the mince or the meatballs can become dense. Mix until just combined and shape with damp hands. Lightly flour your meatballs with gluten-free flour before frying as this helps them hold their shape and gives the sauce something to cling to. Fry, then simmer. A quick pan-fry in olive oil seals the meatballs before they’re gently simmered in the tomato sauce. This adds depth of flavour and keeps them moist. Let the sauce reduce. Give it time to thicken and infuse with the spices - the cinnamon, cumin and oregano will mellow and deepen beautifully. Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) More Recipes using Beef Mince Open Lasagna Bolognese Biftekia (Greek Beef Patties) Chilli Con Carne Rice Bowls Juicy Baked Beef Kafta Moussaka Shepher's Pie Oven Baked Meatballs and Potatoes in a Tomato Sauce Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) Makes 18-20 (approx. 7cm x 3cm) Prep: 20 minutes Cook: 40-45 minutes Serves 6-8 Note: Halve the mixture to serve a family of 4 INGREDIENTS For the Soutzoukakia 1 kg beef mince 1 large onion, grated or finely processed 7 large garlic cloves, minced or finely processed 5 slices gluten-free bread, pulsed in a food processor into crumbs 2 teaspoons dried Greek oregano 1 teaspoon cumin 1 ½ teaspoons sea salt ½ teaspoon pepper 1 cup gluten-free plain flour (for coating) Olive oil (for frying) For the Sauce 2 x 400 g canned crushed tomatoes 2 heaped tablespoons tomato paste 2 teaspoons dried Greek oregano 2 teaspoons sea salt ½ teaspoon pepper ½ - 1 teaspoon cinnamon 3 L boiling water (extra may be needed) For Thickening (Optional) 1 teaspoon cornflour 2 tablespoons ice-cold water INSTRUCTIONS 1. Prepare the Soutzoukakia: Pulse the gluten-free bread into fine crumbs using a food processor. Grate the onion and mince the garlic by hand or process them in the food processor. In a large bowl, combine the beef mince, breadcrumbs, onion, garlic, oregano, cumin, salt, and pepper. Mix until well combined. 2. Shape and Coat: Shape portions of the mixture into logs, about 7cm long and 3cm wide. Roll each meatball log in the gluten-free flour, shaking off excess and place them on a tray lined with baking paper. 3. Fry the Soutzoukakia: Heat olive oil in a deep, wide pan over medium-high heat. Lightly fry the meatballs, turning them to cook on three sides for about 2 minutes per side, or until lightly golden then set them aside. 4. Make the Sauce and Simmer: Remove most of the oil from the pan by scooping out with a spoon, leaving about a tablespoon in the pan. Return the meatballs to the pan. Add the crushed tomatoes, tomato paste, oregano, salt, pepper, cinnamon, and boiling water. Stir well. Bring to a boil, then cover and simmer over low heat for 15 minutes. 5. Thicken the Sauce (Optional): Remove or slightly tilt the lid to allow steam to escape. Increase the heat to high and boil for another 10 minutes to reduce the sauce (if there is not enough sauce then you can reduce the boiling time or add another ½ cup of boiling water). (Optional) Mix cornflour with ice-cold water to make a slurry. Stir it into the sauce and boil for another 2 minutes until thickened. 6. To Serve: Enjoy traditionally with STOVE TOP RICE, or with my GREEK FRIED POTATOES, or gluten-free bread to soak up the sauce! Have you tried this recipe? Kindly leave a review below or share it with me at @createcookshare on social media Instagram Pinterest Facebook TikTok YouTube Greek Soutzoukakia (Greek Meatballs simmered in Tomato Sauce) Margaret Pahos @CreateCookShare

This Watermelon Salad with Rocket, Feta and Pistachios is summer in a bowl. Sweet, juicy watermelon is combined with peppery rocket, creamy feta, fresh mint and basil, and crunchy pistachios, then finished with lime and a drizzle of balsamic glaze. Fresh, colourful and ready in just 10 minutes, it’s the perfect summer salad for barbecues, entertaining or serving alongside grilled meats and seafood. Watermelon Salad with Rocket, Feta and Pistachios, gluten-free ABOUT THIS WATERMELON SALAD What makes this salad so delicious is the balance of sweet, salty, peppery and fresh flavours. Watermelon brings natural sweetness and juiciness, feta adds a creamy saltiness, rocket gives a peppery bite, while pistachios add the perfect crunch. The red onion is briefly marinated in fresh lime juice, zest, olive oil and salt before being added to the salad. This softens its sharpness while adding a fresh citrus flavour that works beautifully with the watermelon. Fresh basil and mint finish everything off, making this a simple but impressive salad for warm-weather entertaining. Watch How to Make It TIPS FOR THE BEST WATERMELON SALAD Choose a ripe watermelon: A sweet, juicy watermelon makes all the difference. Chill it before cutting so the salad is cold and refreshing when served. Marinate the onion: Give the red onion the full 10 minutes in the lime mixture. It softens the flavour and makes it much more pleasant to eat raw. Use good-quality feta: Greek feta provides the salty, creamy contrast needed to balance the sweetness of the watermelon. Use unsalted pistachios: They add crunch without introducing unnecessary extra salt alongside the feta. Assemble just before serving: Watermelon releases liquid once cut and dressed, while rocket wilts quickly. For the freshest texture, bring everything together close to serving time. Toss gently: Watermelon and feta can easily break apart, so gently combine the salad rather than vigorously tossing it. MEAL PREP & STORAGE Most of the ingredients can be prepared ahead, but keep them separate until serving. Cube the watermelon and refrigerate in an airtight container. Slice and marinate the onion separately, and have the feta, herbs, rocket and pistachios ready to add. For the best texture, assemble the salad just before serving. Once dressed, it is best enjoyed fresh, as the watermelon will release juice and the rocket will soften over time. Store any leftovers covered in the refrigerator and enjoy as soon as possible. Watermelon Salad with Rocket, Feta and Pistachios, gluten-free SERVING SUGGESTIONS This salad is a beautiful side for roasted lamb, chicken, or fish. It also works well as part of a Mediterranean-style spread alongside grilled vegetables, potatoes, rice dishes and other fresh salads. For a light lunch, serve it on its own with warm gluten-free bread or steamed rice. Watermelon Salad with Rocket, Feta and Pistachios, gluten-free Watermelon Salad with Rocket, Feta and Pistachios Prep: 10 minutes | Servings: 8 as a side dish INGREDIENTS 1.5kg watermelon, cubed 120g baby rocket leaves 150g Greek feta, crumbled 1 red onion, thinly sliced ½ cup fresh basil leaves, torn ½ cup fresh mint leaves, torn ¼ cup chopped pistachios 2 tablespoons extra virgin olive oil 1 x juice and zest of a large juicy lime 1 tablespoon balsamic glaze pinch of sea salt INSTRUCTIONS 1. Marinate the Onion Add the red onion, lime juice and zest, 1 tablespoon extra virgin olive oil and a pinch of sea salt to a bowl. Toss to combine and set aside for 10 minutes, stirring 2–3 times. 2. Assemble the Salad Meanwhile, cut the watermelon into cubes. Add the rocket, watermelon and crumbled feta to a large serving bowl. Drizzle with the remaining tablespoon of extra virgin olive oil and the balsamic glaze. Top with the marinated red onion, pistachios, basil and mint. 3. Toss and Serve Gently toss to combine and serve immediately. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Watermelon Salad with Rocket, Feta and Pistachios, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare

This Pull-Apart Roasted Lamb in a Pocket is slow-cooked with lemon, oregano and thyme until incredibly tender, juicy and full of flavour. Inspired by classic Greek flavours, the lamb is sealed in baking paper and foil, allowing it to cook gently in its own juices until it pulls apart effortlessly. It’s an easy, hands-off recipe that’s perfect for feeding a crowd, entertaining or a festive family table. Pull-apart Roasted Lamb in a Pocket ABOUT THIS PULL-APART ROASTED LAMB The secret to this lamb is the sealed pocket. Large pieces of boneless lamb shoulder are seasoned with Greek oregano, thyme, garlic, lemon and spices, then wrapped tightly in baking paper and foil before slow-roasting for three hours. The enclosed pocket traps the steam and cooking juices, keeping the lamb moist while the meat slowly breaks down. Leaving some of the fat on the shoulder also adds flavour and helps keep the meat succulent. Cutting the lamb into large 8 cm pieces rather than small cubes is important. They have enough time to become beautifully tender without drying out and are the perfect size for pulling apart at the table. You can marinate the lamb for a few hours or overnight for deeper flavour, but if time is short, it can also go straight into the oven. Pull-apart Roasted Lamb in a Pocket TIPS FOR THE BEST PULL-APART ROASTED LAMB Choose lamb shoulder: Boneless lamb shoulder is ideal for slow cooking because its fat and connective tissue become tender and succulent during the long cooking time. I wouldn’t substitute it with a lean cut of lamb using the same method. Don't remove all the fat: Trim away any very thick pieces of excess fat, but leave some behind. It renders as the lamb cooks and helps keep the meat moist and flavourful. Keep the pieces large: Cut the lamb into approximately 7–8 cm pieces. Smaller pieces can cook more quickly and may become dry over the three-hour cooking time. Marinate if you have time: Two hours is good, but overnight is even better. Always marinate the lamb covered in the refrigerator. Seal the pocket well: This is one of the most important steps. The baking paper should completely enclose the lamb, followed by a tightly sealed outer layer of foil. You want to keep the steam and juices trapped inside while the lamb cooks. Keep all those juices: When you open the pocket, there will be flavourful cooking juices surrounding the lamb. Don't discard them. Spoon them over the meat when serving. MEAL PREP & STORAGE This is an excellent recipe to prepare ahead, particularly when entertaining. Cut and marinate the lamb the day before, cover and refrigerate overnight, then assemble the pocket and roast the following day. Leftover lamb can be refrigerated in an airtight container with some of its cooking juices to help keep it moist. Reheat gently until piping hot, adding some of the reserved juices as needed. The cooked lamb can also be frozen. Cool completely, portion into airtight freezer-safe containers with some of the cooking juices and freeze. Thaw overnight in the refrigerator before reheating. Leftovers are particularly good tucked into pita bread, added to salads, rice bowls or served with roasted vegetables. Watch How to Make It Serving Suggestions Serve the lamb straight from the baking dish for a relaxed, family-style meal, spooning some of the cooking juices over the meat before serving. For a Greek-style spread, serve it with warm pita bread, my homemade tzatziki, my Greek Salad and my roast potatoes. It’s also delicious with my rice or my spanakopita salad to balance the richness of the lamb. For entertaining, place the lamb in the centre of the table and let everyone help themselves. The recipe serves approximately 10 people, making it particularly good for Easter, Christmas, celebrations and larger family gatherings. Pull-apart Roasted Lamb in a Pocket Pull-apart Roasted Lamb in a Pocket Prep: 10 minutes | Marinating: 2 hours or overnight | Cook: 3 hours Serves: 10 | Baking Dish: 30 × 25 cm INGREDIENTS 2.5 kg lamb shoulder, boneless 1 tablespoon sea salt 1 ½ tablespoons dried Greek oregano 1 tablespoon dried thyme ½ tablespoon white pepper ½ tablespoon paprika ½ tablespoon ground garlic ½ cup (130ml) freshly squeezed lemon juice INSTRUCTIONS 1. Prepare the Lamb Place the lamb on a chopping board and trim away any large pieces of excess fat, leaving some fat attached to help keep the lamb moist during cooking. Cut the lamb into strips approximately 8 cm wide, then turn and cut into large 8 cm pieces. 2. Marinate the Lamb Place the lamb in a large bowl. Add the sea salt, oregano, thyme, white pepper, paprika, ground garlic, and lemon juice. Using your hands, massage the seasonings and lemon juice thoroughly into the lamb, making sure every piece is well coated. Cover and refrigerate for at least 2 hours or overnight. If short on time, the lamb can also be cooked immediately. 3. Prepare the Pocket Preheat oven to 180°C fan-forced. Place a very large sheet of foil into a 30 × 25 cm baking dish, allowing plenty to extend beyond the sides. Place a similarly sized sheet of baking paper over the foil. Both sheets need to be large enough to completely enclose the lamb. 4. Assemble and Seal Arrange the lamb pieces closely together on the baking paper and pour over any marinade remaining in the bowl. Fold the baking paper tightly over the lamb to completely enclose it. Fold the foil over the baking paper and seal securely, creating a tightly enclosed pocket that will trap the steam and cooking juices. 5. Slow-Roast Transfer to the oven and roast for 3 hours. 6. Serve Carefully open the foil and baking paper, being mindful of the hot steam. Gently pull apart the lamb and spoon the cooking juices over the top. Serve immediately with your favourite sides. Have you tried this recipe? Share it with me at @createcookshare. Tap below to join me Instagram Pinterest Facebook TikTok or YouTube Pull-apart Roasted Lamb in a Pocket Recipe and Photography Margaret Pahos @CreateCookShare

These Cheese and Tomato Mini Tartlets may just be the easiest appetiser you’ll ever make. Crisp, golden puff pastry is topped with melted cheddar, juicy cherry tomatoes, oregano and fresh basil for a simple bite-sized appetiser that’s ready in just 15 minutes. Easy to make, naturally gluten-free when using gluten-free puff pastry, and delicious warm or at room temperature, they’re perfect for parties and entertaining. Cheese and Tomato Mini Tartlets, gluten-free ABOUT THESE CHEESE AND TOMATO MINI TARTLETS Made with ready-made puff pastry and just a handful of ingredients, these mini tartlets prove that entertaining doesn’t need to be complicated. Their bite-sized shape makes them ideal finger food, while the combination of crisp pastry, melted cheese, tomato and basil gives you plenty of flavour with very little preparation. Depending on the size of your pastry sheets and how large you cut the squares, the recipe makes approximately 24–36 tartlets. Watch How to Make It TIPS FOR THE BEST CHEESE AND TOMATO MINI TARTLETS Keep the pastry cold: Work with the puff pastry while it’s still cold for the best rise and crispest texture. Create a shallow indent: Use the base of a small spice bottle or similar object to gently press the centre of each pastry square without cutting through it. This gives the cheese and tomato somewhere to sit. Don't overload them: A small piece of cheese and one thick slice of cherry tomato is enough. Too much topping can weigh down the pastry and make the centre soggy. Change the toppings: Try different cheeses, caramelised onion or a small drizzle of balsamic glaze after baking. Pastry size: Gluten-free puff pastry sheets vary in size, so adjust the number and size of the tartlets to suit the pastry you're using. MEAL PREP & STORAGE The tartlets can be prepared ahead and baked shortly before serving, or baked in advance and reheated. Store leftovers in an airtight container in the refrigerator. Reheat in the oven until warmed through and crisp rather than using the microwave, which can soften the pastry. Add the fresh basil after reheating and just before serving. Cheese and Tomato Mini Tartlets, gluten-free Cheese and Tomato Mini Tartlets, Gluten-Free Makes: 24–36 Prep: 15 minutes Cook: 15 minutes The number of tartlets will vary depending on the size of your puff pastry sheets and how large you cut each square. INGREDIENTS 4 sheets gluten-free puff pastry (I used Simply Wize) 18 cherry tomatoes, thickly sliced (approximately) Cheddar or tasty cheese slices, cut into small squares 2 teaspoons dried oregano or thyme Fresh basil leaves, to serve Olive oil spray Sea salt and freshly cracked pepper INSTRUCTIONS 1. Preheat the Oven Preheat oven to 190°C fan forced. Line baking trays with baking paper. 2. Prepare the Pastry Cut the puff pastry into approximately 4–6 cm squares. Using the base of a small spice bottle, gently press an indent into the centre of each square without cutting through the pastry. 3. Add the Toppings Lightly spray the pastry with olive oil. Place a small piece of cheddar in the centre of each square and top with a slice of cherry tomato. Sprinkle with oregano or thyme and season with sea salt and pepper. 4. Bake Bake for approximately 15 minutes, or until the pastry is puffed and golden and the cheese has melted. 5. Finish and Serve Allow the tartlets to cool for a few minutes, then top each with a fresh basil leaf. Serve warm or at room temperature. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Cheese and Tomato Mini Tartlets, gluten-free Recipe and Photography Margaret Pahos @CreateCookShare