Are you looking for something delicious & unique to prepare for your family? These Greek-inspired stuffed waffles are sure to be a crowd-pleaser!Jump to Recipe
Happy Valentine’s Day! To be honest, I’m not a chocolate and rose type of person. My husband and I have made a lovely little tradition out of making breakfast for dinner each year. Why? Because breakfast is literally our favorite type of cuisine!
One of my favorite breakfast items are definitely waffles, for sure. I love em’ with pecans, and I definitely love them with either whimsical sweet potatoes or topped with some good ol’ fried chicken. But me being the quirky individual that I am, I knew that I couldn’t just come up with any plain ol’ waffle recipe.
This past week, as I was trying to figure out what to cook for the week, I had a huge craving for Greek-inspired cuisine. But at the same time, I was also having a huge craving for breakfast. After playing around with a couple concepts, my Greek-inspired waffles popped in my head like nothing! Why not create and enjoy a savory waffle stuffed with amazing Greek delicacies, was my thought.
I finally came up with something that I really think you and your family will enjoy. Heck, you can even make this for tonight’s Valentine’s meal, and skip the hassle of eating out! The ground lamb is deliciously seasoned, and balances so well with the melted feta cheese-all of which is ‘waffled’ between two layers of crescent rolls. If you are plant-based, please feel free to swap out the ground lamb and feta cheese for an alternative ingredient, such as vegan feta, or chick peas for your protein. Either way, this Greek-inspired stuffed waffles dish will be a good one. I promise!
Savory Greek-Inspired Stuffed Waffles
- 1 large skillet
- Waffle iron
- 2 cups rainbow Swiss chard or raw spinach
- 1 small eggplant
- ½ cup grape tomatoes
- 8 oz. feta cheese
- 8 oz. low-sodium tomato sauce
- 16 oz Cans crescent rolls (or two 8 oz. cans)
2 tbsp. All-purpose Greek seasoning, or:
- ½ tbsp. salt
- ½ tbsp. pepper
- ¼ tbsp. oregano
- ¼ tbsp. parsley
- ¼ tbsp. garlic powder
- 1/4 tbsp. onion powder
- Dice eggplant into ½” cubes. You will then sliceeach grape tomato in half, and slice the Swiss chard into 1” pieces. Set allthe veggies aside.
- Take a skillet and heat to medium-high for about30 seconds. Gradually add in the ground lamb and break into chunks. Once you doso, add in the rest of the chopped veggies, cover, and allow to steam for about5 minutes, or until the produce begins to sweat. Afterwards, remove the lid,stir several times, and finish cooking for 5 more minutes. During the last 5minutes, add the Greek seasoning to the mixture. Once the meat has browned, addin the tomato sauce, stir, and turn off the heat.
- Take a cutting board or a large flat sheet, andbegin to spate each of the crescent pieces. Set aside.
Making the Waffles
- Prior to pre-heating the waffle iron, use anonstick spray to coat both griddled sides. Cover each of the bottom quadrantswith two crescent triangles, until both form the shape of a rectangle, andcover the shape of each quadrant.
- Divide the meat mixture into 8 sections (roughly2-3 tablespoons each). Spoon over each of the bottom pastry quadrants with 1section of the meat mixture. Afterwards, add 1 tbsp. of feta cheese on top.Then top each quadrant with two crescent roll triangles, until those form intoa rectangle big enough to cover the stuffing. Seal each pastry pocket closed.
- (Optional) take a fork and crimp the edges ofeach pastry pocket.
- Turn on the waffle iron, cover, and allow bothwaffles to cook for 6-7 minutes, or until golden brown.
- (Optional step) You may have leftover meat. Ifyou do, feel free to spoon the remaining meat sauce mixture over each waffle.
483 Calories | 39g. Protein | 16g. fat | 49g. carbohydrates | 6.5g. fiber