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Margaret Pahos

@createcookshare

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😆if there’s no olive oil, I’m not interested
🤍good food, made gluten free
🇬🇷Greek mum recipes + global flavours
👇🏼NEW RECIPES

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GREEK STRAPATSADA (Tomato & Feta Scrambled Eggs) breakfast | protein | gluten free

3 tablespoons extra virgin olive oil
3 large ripe tomatoes, coarsely grated
Sea salt and freshly cracked black pepper
4 large eggs
100 g feta, crumbled
1 teaspoon dried Greek oregano
Extra virgin olive oil, for serving

Optional to garnish
Finely chopped flat-leaf parsley
Chilli flakes

To serve
Crusty bread (gf) for dipping
Olives

1. Cook the Tomatoes

Heat the extra virgin olive oil in a frying pan over medium heat.

Add the grated tomatoes and cook for 4-5 minutes, stirring occasionally, until they have reduced, thickened and most of their liquid has evaporated.

Season with sea salt and black pepper.

2. Add the Eggs

Crack the eggs directly into the pan over the tomatoes. Using a spatula, gently break the yolks and slowly fold the eggs through the tomato mixture, Continue folding until the eggs are just set but still soft and creamy.

3. Finish the Dish

Add the crumbled feta and dried Greek oregano. Fold into the eggs.

Spoon onto serving plates and finish with a generous drizzle of extra virgin olive oil. Optional to add more feta, oregano and sprinkle of freshly chopped parsley or chilli flakes.

4. Serve

Serve with warm crusty bread (gf) & a few olives on the side for a traditional Greek-style breakfast or lunch.

https://www.createcookshare.com/single-post/greek-strapatsada-tomato-feta-eggs

#eggs #strapatsada #greekfood #greekfoodlovers #glutenfreefood by @createcookshare

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4 days ago

ROSEMARY & GARLIC POTATOES
side dish | vegetarian | gluten free

1 kg potatoes, washed and cut into wedges (optional to peel)
⅓ cup extra-virgin olive oil (extra may be needed)
2 teaspoons dried oregano
3 large garlic cloves, minced
2 tablespoons fresh rosemary leaves, finely chopped
Sea salt and freshly ground black pepper, to taste
Juice of ½ lemon

1. Make the rosemary and garlic oil: In a large bowl, add the extra-virgin olive oil, minced garlic, oregano, rosemary, salt, and pepper. Whisk together until well combined and forms a fragrant oil (add extra olive oil if mixture is too thick.

2. Prepare the potatoes: Wash the potatoes and thoroughly dry, then cut into wedges (you can peel them if you prefer). Spread them out onto a baking tray lined with baking paper.

3. Season and coat: Pour the rosemary and garlic oil mixture over the potatoes. Toss to coat evenly, then spread the wedges out in a single layer on the tray.

4. Roast the potatoes: Place the tray into a preheated oven at 190°C and roast for 60 to 70 minutes, or until the potatoes are golden and crispy on the outside.

5. Finish the potatoes: Once baked, sprinkle a little extra dried Greek oregano and squeeze over the lemon juice. Toss and serve.

https://www.createcookshare.com/single-post/rosemary-garlic-potatoes

#potato #sidedish #greekfood #greekfoodlovers #glutrenfreefood by @createcookshare

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6 days ago

TRADITIONAL GREEK TZATZIKI
dip | appetiser | condiment

500g Greek whole milk yogurt*
3 large garlic cloves, minced or finely grated
2 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

Note: I love using @mungallicreek in Australia: Depending on the country you’re in, brands and styles will vary, so look for the closest you can find to the rich, creamy yoghurt you would traditionally taste in Greece.

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.

https://www.createcookshare.com/single-post/greek-tzatziki-dip-and-sauce

#tzatziki #greekfood #greekfoodlovers #glutrenfreefood by @createcookshare

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11 days ago

SOUTZOUKAKIA (GREEK MEATBALLS SIMMERED IN SPICED TOMATO SAUCE)

meatballs| dinner | protein | gluten free

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
1 teaspoon cinnamon
3 L boiling water (extra may be needed)

For Thickening (Optional)
1 teaspoon cornflour
2 tablespoons ice-cold water

Instructions in Comments OR VISIT web full video instructions

https://www.createcookshare.com/single-post/greek-soutzoukakia-gluten-free-meatballs-recipe

#meatballs #soutzoukakia #greekfood #greekfoodlovers #glutenfreefood by @createcookshare

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13 days ago

GREEK LEMON & GARLIC LAMB WITH EGGPLANT & POTATOES
dinner | protein | gluten free

Recipe below 👇🏼 or link here 👌🏼
https://www.createcookshare.com/single-post/greek-lemon-garlic-lamb-steaks-with-eggplant-and-potatoes

For the Vegetables
1 large globe eggplant, cut into approximately 2 cm thick batons
700g 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

1. Preheat
Preheat oven to 200°C fan / 220°C conventional. Line a large tray with baking paper, allowing extra around the edges.

2. Vegetables
Toss eggplant and potatoes with the seasonings, then spread evenly over the tray.

3. Lamb
Using the same bowl, coat lamb with the seasonings. Arrange over the vegetables, drizzle with lemon juice and top each steak with a lemon slice.

4. Seal
Cover with a second sheet of baking paper and fold the edges together to create a sealed parcel.

5. Bake
Bake for 35 minutes. Remove from oven, increase heat to 220°C fan / 240°C conventional, remove the top paper and move lemon slices aside.

6. Finish
Add tomatoes and bake uncovered for 5 minutes. Scatter with feta, drizzle with extra EVOO and serve with tzatziki.

#greekfood #greekfoodlovers #lamb #lambrecipe #glutrenfreefood by @createcookshare

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18 days ago

GREEK STYLE SPAGHETTI BOLOGNESE (makaronia me kima)
Dinner | Protein | Beef | Gluten Free

https://www.createcookshare.com/single-post/spaghetti-bolognese-greek-style

1kg beef mince
2 tablespoons olive oil
1 heaped teaspoon butter
1 large brown onion, finely chopped
3 large garlic cloves, minced
1 cinnamon stick
2 bay leaves
Sea salt and generous cracked black pepper
2 heaped tablespoons tomato paste
3 large ripe tomatoes, grated (OR 400g can crushed tomatoes)
Boiling water
500g spaghetti (gluten-free)
Grated Kefalotyri Cheese (Parmesan or Greek Dried Mizithra).

1. Cook the beef Heat the olive oil and butter - add the beef mince, breaking it up well. Cook until browned, and any liquids absorbed.
2. Add onion and garlic Add the onion and garlic. Stir through and cook for about 5 minutes, until softened and slightly translucent. 
3. Add tomato paste Add the tomato paste and cook for 1 minute, stirring to deepen the flavour. 
4. Build the sauce Add the grated tomatoes, cinnamon stick and bay leaf. Season with sea salt and black pepper. Pour in enough boiling water to cover the meat by about 4–5cm, creating a rich, saucy consistency. Stir to combine. 
5. Simmer Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes. 
6. Continue cooking Stir the sauce, cover again and cook for a further 20 minutes. Add extra boiling water if needed. 
7. Rest Turn off the heat and allow the sauce to sit, covered, for 10 minutes. 
8. Serve Cook the spaghetti according to packet instructions. Add a generous grating of kefalotyri, then top with the sauce. Finish with more grated kefalotyri. 
#greekfood #greekfoodlovers #beefrecipe #bolognese #glutenfreerecipes by @createcookshare

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20 days ago

FROM THE ISLAND OF MILOS : GREEK PORK WITH EGGPLANT & CHEESE : dinner| protein | glutenfree

Our favourite meal in Milos - and a recipe I haven’t been able to find recreated anywhere else online. So here it is, finally shared 🇬🇷🇬🇷🇬🇷

Details below 👇🏼

https://www.createcookshare.com/single-post/greek-pork-eggplant-cheese

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)

Tap or copy link 🔗 for instructions

#porkrecipes #milos #greekfood #greekfoodlovers #glutenfreefood by @createcookshare

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23 days ago

BIFTEKIA (Greek Meat Patties)
appetiser | dinner | beef | gluten free

https://www.createcookshare.com/single-post/biftekia-greek-meat-patties-gluten-free

500g minced beef
2 tablespoons red wine vinegar
3 large garlic cloves, peeled
1 large red onion, peeled and quartered
½ cup finely chopped fresh parsley
½ cup finely chopped fresh mint
1 egg
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
½ cup breadcrumbs (I used gluten free)
Olive oil for frying
Juice of ½ lemon

1. Prepare the Aromatic Mixture: Place the red wine vinegar, garlic, onion, parsley, mint, oregano, salt, and pepper into a food processor. Blitz until finely chopped. Alternatively, grate the garlic and onion, and finely chop the herbs by hand.

2. Combine the Ingredients: In a bowl, add the minced beef. Stir in the herb mixture. Add the egg and gluten-free breadcrumbs, then use your hands to mix until well combined.

3. Shape the Patties: Divide the mixture into 12 equal portions. Shape each portion into a flat patty, approximately 1cm+ thick and 7cm wide.

4. Heat the Oil and Cook the Patties: Heat a generous amount of olive oil and Working in two batches, fry the biftekia for 3 minutes per side, or until golden brown and cooked through. Transfer to a tray lined with kitchen paper towels to drain excess oil. Squeeze fresh lemon juice over for an extra burst of flavour.

5. Serve and Enjoy
Serve with tzatziki and a fresh Greek salad.

#meatballs #bifteki #greekfood #greekfoodlovers #glutenfreefood by @createcookshare

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a month ago

GREEK FRIED POTATOES – Patates Tiganites (Πατάτες Τηγανητές)
side dish | vegetarian | gluten free

https://www.createcookshare.com/single-post/greek-fried-potatoes-patates-tiganites

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

1. 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.
2. 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.
3. Fry until golden Carefully add the potatoes in a mostly single layer. A little overlapping is fine, Fry for approximately 4–5 minutes, or until golden underneath. Turn the potatoes and continue frying 4–5 minutes, or until golden on both sides and tender inside.
4. 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.
5. 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.

#potatoes #friedpotatoes #greekfood #greekfoodlovers #glutenfreefood by @createcookshare

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a month ago

BAKLAVA-INSPIRED YOGHURT BOWL
breakfast | snack | dessert | gluten free

Recipe Below 👇🏼 This Greek yoghurt bowl can be served as a generous protein-rich breakfast, a smaller afternoon snack, or portioned into mini bowls or glasses with toasted walnuts, honey and cinnamon for a light dessert or easy entertaining option.

https://www.createcookshare.com/single-post/greek-yoghurt-honey-walnuts

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

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.

#breakfastrecipe #greekyoghurt #greekfood #greekfoodlovers #glutenfreefood by @createcookshare

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a month ago

BEETROOT, SILVERBEET AND FETA SALAD
salad | side dish | vegetarian | glutenfree

https://www.createcookshare.com/single-post/beetroot-silverbeet-goats-feta-salad

Salad:
500g (3 medium) fresh beetroot,
or 500g vacuum-packed cooked beetroot

250g silverbeet, washed
1 tablespoon olive oil (to fry the stalks)
¼ cup fresh dill, finely chopped
¼ cup fresh mint, finely chopped
½ cup fresh parsley, finely chopped
200 g goat’s feta, crumbled
¼ cup pine nuts or chopped walnuts, toasted

Dressing:
1 tablespoon red wine vinegar
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil
1 garlic clove, minced (or 2 small)
1 tablespoon honey
1 teaspoon sea salt
½ teaspoon cracked pepper

1. Prepare the beetroot
If using fresh beetroot, preheat the oven to 190°C. Trim the ends and wrap each beetroot individually in baking paper, twisting the top to seal tightly. Place on a tray and bake for 50 minutes, or until tender when pierced with a knife. Cool slightly, then peel and cut into small wedges. If using vacuum-packed beetroot, drain and cut into wedges.

2. Toast the pine nuts
Heat a dry frying pan over medium heat. Toast the pine nutsor walnuts for 2–3 minutes, shaking the pan often, until lightly golden. Set aside.

3. Prepare the silverbeet
Separate the stalks from the leaves. Slice the stalks into 0.5 cm pieces and finely slice the leaves. Heat olive oil in the same pan used to toast the pine nuts and cook the stalks for 3 minutes or until softened and season with sea salt. Transfer to a bowl with the leaves. Add mint, dill and parsley. Gently toss and squeeze the leaves with your hands to soften.

4. Make the dressing
Whisk together the lemon juice, red wine vinegar, extra virgin olive oil, garlic and honey, sea salt and cracked pepper.

5. Combine the salad
Add the beetroot to the greens. Pour over the dressing, toss gently and allow to sit for 10 minutes so the leaves absorb the dressing. Then add the feta and gently toss.

6. Serve
Transfer to a serving platter. Scatter over toasted pine nuts / walnuts, drizzle with more extra virgin olive oil, and finish with cracked black pepper.

#pantzaria #beetroot #greekfood #greekfoodlovers #glutenfreefood by @createcookshare

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a month ago

GREEK LEMON CHICKEN SOUP (Avgolemono Soupa)
Soup | Dinner | Gluten & Dairy Free

Recipe below 👇🏼
Link here 👉🏼 https://www.createcookshare.com/single-post/greek-lemon-chicken-soup-avgolemono

Chicken Soup:
8 chicken drumsticks, preferably free-range
3 ½ litres water, plus extra boiling water if needed
1 cup short/medium grain rice (rinse until water runs clear, & drain)
1 tablespoon sea salt, or to taste
1 teaspoon white pepper
1 tablespoon butter or dairy-free alternative
1 tablespoon finely chopped dill (optional)

Egg-Lemon Sauce:
1 large (80g) egg, at room temperature
½ cup freshly squeezed lemon juice (extra if needed)
½ teaspoon gluten-free cornflour
1 cup warm chicken broth, reserved from the soup

Instructions in caption or from the link

#chickensoup #avgolemono #greekfood #greekfoodlovers #glutenfreefood by @createcookshare

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a month ago