Greek Spanakopita Waffles with Lemon-Dill Yogurt

Wake up your waffle iron and give it a good warm-up! Meanwhile, in a bowl, whisk together the flour, baking powder, baking soda, and kosher salt until they are best friends.

In another cheerful bowl, whisk the eggs, buttermilk, and olive oil until smooth and happy. Stir in the spinach, feta, kefalotyri (or Parmesan), scallions, dill, mint if you love a extra herby kick, and season with pepper. Mix until everything is well incorporated.

Gently, fold the wet mixture into the dry ingredients just until they are barely combined—no overmixing allowed! Then, sprinkle in those torn phyllo pieces like confetti and fold gently so they get cozy in the batter.

Lightly brush your hot waffle iron with some olive oil — no sticking allowed! Spoon in your batter and cook until the waffles are deeply browned and super crispy, about 3–5 minutes per batch. Repeat until all your batter is transformed into golden goodness.

While your waffles are crisping up, in a small bowl, stir together the Greek yogurt, lemon zest, and lemon juice. Season it with a pinch of salt and a dash of pepper—brighten it up like a sunbeam!

Serve your glorious waffles with the zingy lemon-dill yogurt on the side, and prepare for flavor fireworks!