My delicious Spinach Waffles with Tzatziki sauce are inspired by Greek Spanakopita! Delicious hot or cold – serve them for lunch or share as an appetiser.
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Lovers of Spanakopita, the famous Greek spinach pie, this is the waffle recipe for you! All the flavour of classic Greek spinach pie in an easy waffle recipe. These healthy savoury waffles are so yummy and you can serve them 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.
I used a Belgian style waffle maker for this recipe – this is deeper and more suited to savoury recipes, liked these mashed potato waffles!
HOW TO MAKE SPINACH WAFFLES
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 cooked potatoes, 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 waffles.
MORE WAFFLE RECIPES TO TRY
- Healthy Banana Oat Waffles
- Savoury egg, cheddar and bacon breakfast waffles
- Pumpkin Spice Waffles with Vanilla Ice Cream and Caramel Sauce
- Parmesan waffle, ham, cheese and egg breakfast sandwich
HAVE YOU MADE MY GREEK SPINACH WAFFLES? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Greek Spinach Waffles with Tzatziki
- 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
- ½ tsp dried oregano or mint
- Make the tzatziki sauce. 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 to cool slightly. (note: you can also use leftover roast or boiled potatoes)
- Preheat your waffle maker and mist 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 waffles.
- Serve the waffles hot or cold with the tzatziki as a side dip.
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