Feta and Spinach Waffles

Feta and Spinach Waffles

25 mins total time

15 mins active time


Makes 8 waffles



  • 2 large eggs


  • 1½ cups (12 fl oz) milk
  • 9 tbsp (4½ oz) butter


  • 1½ cups (8 oz) self-rising flour
  • 1 tsp kosher salt
  • 7 oz soft feta

    coarsely crumbled

  • 1 lb frozen spinach

    thawed, excess moisture squeezed out

  • ¼ cup grated parmesan cheese

To serve:

  • Pan-fried bacon
  • Grilled tomato halves
  • Baby arugula


  • 1Place the egg yolks, milk and butter in a medium bowl and whisk until well combined.
  • 2Combine the flour and salt in a large bowl and make a well in the center.
  • 3Whisk the egg mixture into the flour mixture to form a smooth batter.
  • 4Add the feta, spinach and Parmesan and stir until just combined.
  • 5Beat the egg whites with a stand mixer until stiff peaks form. Gently fold the egg whites into the batter.
  • 6Select BELGIAN setting and dial up 6 on LIGHT/DARK indicator dial.
  • 7Preheat until the orange light flashes and the word HEATING disappears.
  • 8Pour ½ cup of batter into each waffle square and close the lid to cook.
  • 9Repeat with the remaining batter.
  • 10Serve with bacon, tomatoes and arugula.

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