Greek Spinach Waffles with Tzatziki
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
3 -4
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Calories
462 kcal
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Cuisine
Greek
Greek Spinach Waffles with Tzatziki
Description
Greek Spinach Waffles with Tzatziki are savory waffles enriched with finely chopped spinach, cubed cooked potato, crumbled feta cheese, and fresh herbs like parsley and optional dill. Eggs and all-purpose flour form the batter base, with the potato adding moisture and texture. Cooked in a waffle maker until golden and firm, the waffles present a crispy exterior and soft interior.
The accompanying tzatziki sauce is prepared by grating cucumber, squeezing out excess moisture, and mixing it with Greek yogurt, garlic, oregano, lemon juice, and olive oil. This cool sauce pairs naturally with the warm, flavorful waffles, adding a refreshing contrast.
These waffles are convenient for any meal that calls for something savory and filling. The blend of potatoes and feta gives a substantial bite, while the herbs enhance the aroma and flavor. The recipe suggests preparing the tzatziki ahead to let flavors meld and using leftover or freshly boiled potatoes for ease.
Ingredients
- 4 egg large
- 2 tbsp olive oil
- 40 g | 1/4 cup plain all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 100 g spinach finely chopped, baby, 3.5 oz
- 1 potato such as Maris Piper, cooked and cubed, large
- 80 g feta cheese crumbled, 2.8 oz
- 3 spring onions scallions, finely chopped
- 1 tbsp parsley flat leaf, finely chopped
- 1 tsp dill optional, finely chopped
- cooking spray for the waffle maker
For the tzatziki
- 300 g Greek yogurt I used 0% Total, 10.5 oz
- 150 g cucumber seeds removed (about half large cucumber, 5.3 oz
- 1 tsp salt
- 1 garlic minced, large clove
- 1 tbsp lemon juice
- 1 tbsp olive oil to drizzle
- ½ tsp oregano dried, or mint
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3-4
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 248mg | 83% |
| Sodium | 1431mg | 60% |
| Potassium | 722mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3769IU | 75% |
| Vitamin C | 25mg | 28% |
| Calcium | 373mg | 37% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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