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5 from 2 votes

Greek Spinach, Feta and Potato Waffle Frittata with Tzatziki

These delicious savoury waffles are perfect for a light lunch - serve hot or cold.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Savory Waffles
Cuisine: Greek
Servings: 3 -4
Author: Lucy Parissi


  • 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


  • 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.