Waffles with cheese and spinach

  • Cook: 10 min
  • Servings: 4


  • 2 eggs
  • 3 dl milk
  • 2 dl buckwheat flour
  • 1 dl wheat flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • black pepper
  • 125 g melted butter
  • 80 g fresh spinach
  • 200 g Apetina® Classic Block , crumbled
  • 200 g cherry tomatoes
  • 3 dl natural yoghurt
  • 2 - 3 cloves of garlic
  • 0.5 cucumber
  • honey


White cheese and spinach turns ordinary waffles into a savoury delight.


Cut the waffles imto little heart shapes, eat with you hands, dipping into the tzatziki

Savoury waffles are the thing to eat for a lazy breakfast, Sunday brunch, lunch, dinner or even with a cup of evening tea. If ever there was one, cheese and spinach are a classic pair. Let the pair pimp up your waffles, too.

This recipe is as easy as they come. You don’t need to fry anything separately, just mix all ingredients in the same bowl. After adding the spinach, you can use a hand blender to smooth out the dough a bit, if you don’t have one at hand, simply chop the spinach with a knife before adding it to the dough. As for the cheese, you can choose any of the Apetina white cheese flavours either as block or cubes. Bite into the waffles Greek style with tomatoes and tzatziki - or which your topping of choice, only your imigination sets thelimit.

Crack the eggs into a bowl, whisk and add milk. Keep whisking and add the flours, baking powder and spices, in a few batches. Add the melted butter. Add spinach and crumbled cheese and use a hand blender to blend in the spinach and cheese a bit more, but it doesn’t have to be smooth. Fry on a hot waffle iron until beautifully golden brown and crispy, about 3 min each. Dice the tomatoes. Peel and mince the garlic and mix with the yoghurt. Grate the cucumber and squeeze off extra moisture. Mix in with yoghurt. Season with salt and pepper. Serve the waffles hot straight from the iron and top with tomatoes and tzatziki. Drizzle some honey on top.


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