Greek Spinach, Feta and Potato Waffles

Parmesan-Crumbed Lamb Cutlets
  • 4 large eggs
  • 2 tbsp olive oil
  • 40g | ¼ cup plain (all purpose) flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 100g | 3.5oz baby spinach, finely chopped
  • 1 large potato (such as Maris Piper), cooked and cubed
  • 80g | 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

  • 300g | 10.5oz Greek Yoghurt (I used 0% Total)
  • 150g | 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


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.

n 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, 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.

Recipe is from