An eagle-eye view One savory Greek-inspired stuffed waffle stacked in half on a plate against a wooden backdrop.

Greek-Inspired Stuffed Waffles

Are you looking for something delicious & unique to prepare for your family? These Greek-inspired stuffed waffles are sure to be a crowd-pleaser!

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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.

One savory Greek-inspired stuffed waffle stacked in half on a plate against a wooden backdrop. All of the stuffing is spilling out.

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

These yummy savory Greek-inspired waffles are sure to be a dish that you and your family will enjoy
Prep Time6 mins
Cook Time30 mins
Course: Appetizer, Breakfast, Main Course
Cuisine: Greek, Mediterranean
Keyword: Brunch, Waffles
Servings: 4 Servings
Calories: 483kcal


  • 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.
  • Enjoy!


483 Calories | 39g. Protein | 16g. fat | 49g. carbohydrates | 6.5g. fiber


Whimsical Waffles!

These gluten-free sweet potato waffles will add some whirl and twirl to your tastebuds!

This past Sunday, I was invited to do another cooking demonstration over at the Glazer Children’s Museum. The theme for the day was a mad hatter tea party. Acknowledging the morning’s theme, I had been trying to figure out a creatively cunning way to incorporate the morning’s theme into a healthy, one-of-a kind kid-friendly recipe. After going back-and-forth with several ideas, a simple concept came to mind.

Pic of me in action at the Glazer Children’s Museum cooking demonstration
Breakfast. I love and breathe breakfast. It’s my absolute favorite meal of the day.
So why not share my love of this first square meal with others?!? I eventually realized that what I wanted to create were waffles, but not just ANY type of waffle. This one had to have a healthy dose of produce and pizzazz. After mulling around with the concept for a little while longer, the ‘A-HA!’ moment came:
Why not show parents and their children how to make colorful waffles which utilize three different sweet potato varieties?
The accumulation of all these factors results in the creation of what I deem as ‘Whimsical Waffles’. Sweet potatoes served as the perfect ingredient for this recipe for a few reasons: First, due to the glucose they contain, they’re naturally sweet, and would not require any additional sugar. Second, sweet potatoes are positively notorious for their high amounts of vitamin A, among many other important nutrients and minerals. Finally, the colorful sweet potato varieties served as a great way to provide natural coloring to food, without the reliance on processed chemical-laden food coloring, often found at supermarkets.
Did I also mention that this recipe is gluten free?! If I haven’t now you know!
I would like to impart a couple words of advice, before cooking these waffles:
1.    As you will see in the directions, it is HIGHLY recommended to split the batter into three separate bowls, in order to preserve the integrity of each colored mixture.
2.    Due to the incorporation of chickpea flour, you may find that these sweet potatoes have a very hardy dense texture. I find them to be quite filling! The texture also leaves for a more pliable waffle. Feel free to place the finished waffles into a toaster or toaster oven to crisp up a bit, if that’s your preference. You can always opt out for a different four, as well!
3.    You may notice that your purple sweet potato batter gradually begins to turn into a blue-green hue. THAT IS COMPLETELY NORMAL!! You see, a little bit of a chemical reaction occurs with the purple sweet potatoes. Sweet potatoes contain flavonoids, which are a type of anti-oxidant.  From the moment they are opened and sliced, the purple sweet potatoes begin to oxidize, when the water soluble pigments in the cooked sweet potatoes are exposed to air! Let’s just say that the kiddos and their parents were blown away by this color transformation.
Alright folks, let’s move onto the recipe, shall we?
Whimsical Waffles:
  • 1 small purple sweet potato
  • 1 small white sweet potato
  • 1 small orange sweet potato
  • 3 Eggs, separated
  • 3 cups of chickpea flour, separated
  • 3 tsp. Baking powder, separated
  • 1.5 tsp. Baking soda, divided into three
  • 0.75 tsp. salt, divided into three
  • 1.5 tsp. cinnamon, divided into three
  • 0.75 tsp. Nutmeg ground, divided into three
  • 1.5 cup Milk, divided into three
  • 1.5 tsp. Vanilla extract, divided into three
  • 1 can of cooking oil
1.   Take each potato, and cut into ½” slices.
2.   In a large saucepan, fill it with 3” of water and allow to gently boil on medium-high. Once the water boils, add sliced potatoes, cover, and steam for 20-25 minutes, or until the potatoes are soft to pierce with a fork. Immediately take potatoes out one by one, and let them sit in a cold water bath for about two minutes. Once cool to touch, gently remove skin. Afterwards, place each of them into three designated medium-large bowls.
3.   Preheat waffle iron and spray with cooking oil. While iron is pre-heating, mash each of the potatoes in their designated bowls until they have the consistency of a puree. Afterwards, add each of the remaining listed separated ingredients into each of the three designated bowls. This will serve as the batter for each of the colored sweet potatoes.
4.   Take a mixer and mix each of the batters on medium speed for about 45 seconds-1 minute, until each of them has a smooth consistency. Each of the batters will be thick.
5.   In each waffle mold, add one heaping tablespoon of each individual batter mixture into a third section of each waffle mold. With a clean spoon, gently swirl with a large tablespoon to make a marbled pattern unto each waffle iron mold and cook for three minutes, or until golden on both sides. You may notice that the purple sweet potatoes have turned blue/green. That is completely NORMAL.
6.   Serve with maple syrup and/or fresh fruit, and enjoy!
12 servings | Per serving: 152 calories/ 7.25g protein/ 3g fat/ 24g carbs/ 3.8g fiber per serving

Southwestern-inspired Duck Egg Frittata

This unique recipe is so delicious, your family will be begging for more! 😉

This past August, I launched a new Funky Spork series, called Farm to Spork, where I interview and highlight various players involved within our local food systems landscape. The first entity I featured was Sustainability on the Side, a business, and movement created by Jessa Madosky, and Marc Santos. is From managing a homestead operation to, to blogging, and creating jewelry from ecofriendly material, Sustainability on the Side is a Central Florida-based business that puts environmental stewardship at the center of its mission.I had a wonderful time interviewing this dynamic couple about their movement. To learn more about Jessa, Marc, and Sustainability on the Side, check out my previous blog post.

Jessa and Marc not only blessed me with a new friendship, but they also gifted me with some of their very own free-range duck eggs to sample. I was elated, because in my 30 years of existence, I had never had the privilege of eating eggs from ducks. I had been told that the flavor was supposedly richer and more pronounced than conventional chicken eggs. With all this new knowledge at-hand, I knew I had to create something delicious.

The following recipe I present to you is a Southwestern-Inspired Duck egg frittata. This decadent dish fuses some of my favorite spicy, southwestern spices and flavors. This dish was also a great dinner for Jeremy and I. Let’s be real: If eating breakfast for dinner is wrong, then I do not want to be right… 😉

But in all seriousness, I think you will really enjoy this dish. If you do not have access to duck eggs, then no sweat. Chicken eggs make a perfectly viable substitute, as well. Let’s move onto the recipe! Feel free to check out my video tutorial, below, or keep scrolling down to get a print-out of this recipe.

Southwestern-inspired Duck Egg Frittata

·         One half dozen duck eggs (or chicken eggs)
·         1 packed cup of spinach
·         2 russet potatoes
·         8 oz. sliced mushrooms
·         1 diced tomato (optional)
·         1 medium onion
·         1 bell pepper
·         2/3 cup shredded cheese
·         1 tsp. Cumin
·         1 tsp. Chile powder
·         1 avocado
·         2 tbsp. cooking oil
·         2 tbsp. sriracha or any other hot sauce (optional)
·         Pinch of salt & pepper

1.    Preheat your oven to 350 degrees Fahrenheit. Lightly puncture your potatoes with a fork, and place them in the center rack to cook for about eight minutes, and allow them to par-bake. Once the potatoes are finished, take them out and allow them to cool for about five minutes. Keep the oven on.

2.    Once the potatoes have cooled off, coarsely dice into one inch cubes, and set aside.

3.    Next, you will dice your bell pepper and dice your onion into once-inch cubes and also set that aside. You will then dice your garlic into fine minced pieces and add that to the chopped onion and pepper mixture.

4.    Heat a large skillet on medium-high, add the cooking oil, and allow the skillet to heat up for about 15 seconds. Take your diced potato, and sauté them in the skillet, covered for about 3-4 minutes. Afterwards, season them with a pinch of salt and pepper, and allow them to cook for another 3-4 minutes, or until the potatoes are lightly browned on each side and fork tender. Set them to the side.

5.    While your potatoes are sautéing, take another skillet, heat with cooking oil on medium-high, and add the remaining veggies into the skillet, and let them sauté for about 5-6 minutes, or until very lightly browned. Once your veggies are finished sautéing, stir in the cumin, salt, and Chile powder to the mixture. Add the raw spinach once the veggies are finished cooking, and let them steam for about two minutes, until the spinach leaves have wilted. To speed the process you can cover them for the first couple minutes.

6.    While the veggies are sautéing, take your duck eggs, crack them into a medium bowl, and whisk until the yolks and eggs whites are well mixed. Once mixed, scramble eggs in a large skillet on medium-high for about 3-4 minutes, or until the eggs are well scrambled. Stir frequently. To save on water (and dishes) use the same cooking skillet for the potatoes, veggies, and eggs. 

7.    Take a greased casserole container or very large pie dish and begin layering it with the potatoes, the veggies, 1/3 cup of shredded cheese, the scrambled duck eggs, sriracha, and the final 1/3 cup of shredded cheese.

8.    Place in the 350 degree Fahrenheit oven and allow to cook for about 8-10 minutes, or until the cheese becomes well-melted.

9.     Serve up with some sliced avocado, and enjoy!

Six Servings

Nutrition Information per serving:

282 calories/ 9.63 grams protein/ 15 grams fat/ 30 grams carbohydrates/ 5 grams of fiber

Tasty Scrambled Tofu!

I really don’t have much to say about this dish, except that it’s easy, delicious and pretty straight-forward to make. This is my go-to breakfast to prepare when I’m getting ready to go to work. It takes roughly 10 minutes to prepare and cook. The amount of protein in the tofu also keeps me filled and energized all morning, so that I can conquer each day with gusto!

Oh-there IS one thing that I forgot to add. There’s an ingredient that I like to add to my scrambled breakfast tofu: yellow mustard. Yes. The type that you squeeze on your hot dogs. The mustard gives this a surprising creaminess and umami, and gives it just the perfect little amount of zing to help bring out the flavors of the other spices used.

Ok, let’s get on with the recipe!

Tasty Scrambled Tofu!

One 8 oz package of firm or extra firm tofu, drained
¾ tsp turmeric
¼ tsp garlic Powder
1 tsp Sriracha
1 tbsp yellow mustard
½ cup fresh spinach
¼ cup of water
2 tsp Cooking oil
A pinch of salt and black pepper


1. Gently drain out tofu over a sink until most of the liquid has vanished. After draining, crumble the tofu with your hands until you get chunky pieces the size of egg scrambles.

2. Heat a skillet onto medium-high & melt your cooking oil. While skillet is melting, take all your other condiments and water and mix together in a bowl until mixture turns into a golden orange broth.

3. Place tofu chunks into skillet and let them sauté for about 3 minutes, until they begin to lightly brown. After those three minutes, gradually add in the broth and spinach and let the scrambled mixture finish cooking for another 3 minutes, or until the water evaporates. Stir frequently.

4. Turn off, serve on your favorite vessel, and enjoy! 🙂

Makes two servings

Nutritional Information per serving: 

171 calories/ 12.8g protein/ 11.5g fat/ 7.5g carbs/ 1.6g fiber