Name: Greek Spinach, Feta and Potato Waffle Frittata with Tzatziki
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3 -4
Ingredients: 4 large eggs; 2 tbsp olive oil; 40 g | 1/4 cup plain (all purpose flour); 1/2 tsp baking powder; 1/4 tsp salt; 100 g | 3.5oz baby spinach (finely chopped); 1 large potato (such as Maris Piper, cooked and cubed); 80 g | 2.8oz feta cheese (crumbled); 3 spring onions (scallions, finely chopped); 1 tbsp finely chopped flat leaf parsley; 1 tsp finely chopped dill (optional); cooking spray for the waffle maker; For the tzatziki; 300 g | 10.5oz Greek Yoghurt (I used 0% Total); 150 g | 5.3oz cucumber (seeds removed (about half large cucumber)); 1 tsp salt; 1 large garlic clove (minced); 1 tbsp lemon juice; 1 tbsp olive oil to drizzle; 1/2 tsp dried oregano or mint

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Greek Spinach, Feta and Potato Waffle Frittata with Tzatziki Sauce – a quick and super tasty lunch!

Greek Spinach, Feta and Potato Waffle Frittata with Tzatziki Sauce | Supergolden Bakes

This post has been kindly sponsored by Creo Glass. All opinions are honest and my own.

I have been trying to come up with a name for this waffle/frittata hybrid but none quite work. So I have to be content with waffle frittata for now, unless any of you come up with some bright ideas.

In the end it doesn’t matter so much what this recipe is called as long as it is delicious. As my 5 year old would say, ‘am I right’? (Only he says it with a bit of a lisp and much cuter than anyone can put it across in mere words). And delicious it is, served hot or cold, with or without the tzatziki.

I can’t get enough of savoury waffles at the moment – mostly because they can be thrown together so quickly and leftovers keep really well for emergency lunch options.

Right now I need all the quick recipes I can get – June and July have been mega busy and super stressful months and my diet has not been the best. But August is finally here, and with it (hopefully) less stress-filled and healthier times ahead.

I also feel the need for change – although I can’t quite pinpoint it, I feel like I need to give my life a workout, change my habits and finally go through with some projects too long in the pipeline. I even want to change my kitchen and props – which was why I was so happy to be offered the chance to try one of Creo Glass cool cutting boards.

To be honest, I didn’t think I would love a glass cutting board. It is so modern and I am more of a ‘vintage and beaten up’ type of girl, but it has won me over completely.

Apart from being incredibly easy to clean and impossible to stain, it can also be used as a serving board at the table and photographs really well so has expanded my prop options.

Greek Spinach, Feta and Potato Waffle Frittata with Tzatziki Sauce

MORE WAFFLE RECIPES TO TRY

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Greek Spinach, Feta and Potato Waffle Frittata with Tzatziki

Lucy Parissi

These delicious savoury waffles are perfect for a light lunch - serve hot or cold.

5 from 1 vote

Print Rate

Course: Savory Waffles

Cuisine: Greek

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: -4

Ingredients

4 large eggs
2 tbsp olive oil
40 g | 1/4 cup plain all purpose flour
1/2 tsp baking powder
1/4 tsp salt
100 g | 3.5oz baby spinach finely chopped
1 large potato such as Maris Piper, cooked and cubed
80 g | 2.8oz feta cheese crumbled
3 spring onions scallions, finely chopped
1 tbsp finely chopped flat leaf parsley
1 tsp finely chopped dill optional
cooking spray for the waffle maker
For the tzatziki
300 g | 10.5oz Greek Yoghurt I used 0% Total
150 g | 5.3oz cucumber seeds removed (about half large cucumber)
1 tsp salt
1 large garlic clove minced
1 tbsp lemon juice
1 tbsp olive oil to drizzle
1/2 tsp dried oregano or mint

Instructions

Coarsely grate the cucumber in a bowl and sprinkle with the salt. Let it stand for 5 minutes and then use your hands to squeeze most of the moisture out.
Mix well with the yoghurt, garlic, oregano and lemon juice and drizzle with the olive oil. Cover and put in the fridge until needed.
Boil the potato until fork tender. Cool, peel and cut into small cubes. Set aside.
Preheat your waffle maker and spray with cooking spray.
In a large bowl, whisk the eggs, salt and oil. Sift the flour and baking powder over the bowl and then mix together until batter is smooth.
Fold in the potato, chopped spinach, feta, spring onion and herbs.
Use enough batter to fill about half the surface of your waffle maker – remember it will expand when you close the lid so don't overfill.
Cook for about 5 minutes or until golden and firm. Carefully transfer to a warm plate. Repeat with rest of the batter - depending on the size and depth of your waffle maker you will end up with 3-4 large waffle frittatas.
Serve the waffles hot or cold with the tzatziki as a side dip.