Savoury Waffles with Dill & Chive Persian Fetta

makes: 12 waffles


  • 2 large eggs
  • 76g unsalted butter, melted to a liquid
  • 1 1⁄3 cups full cream milk
  • 2 cups self raising flour
  • 1 tbsp white sugar (optional)
  • 1 cup baby spinach, roughly chopped
  • 175g Yarra Valley Cheese Dill & Chive Persian Fetta
  • 1 tsp cracked black pepper

to serve

  • Extra Yarra Valley Cheese Dill & Chive Persian Fetta
  • Fresh dill fronds
  • Freshly chopped chives
  • Maple syrup or melted butter


Serve with maple syrup for a slightly sweet finish or melted butter to keep it savoury. These waffles can also be cooked in the pan as ‘pancakes’ if you do not have a waffle pan.


  • Preheat a waffle pan, grease well with your choice of oil or butter.
  • In a small bowl whisk the eggs, butter and milk together.
  • Add the chopped spinach and fold through to combine.
  • In a large bowl, combine the flour, sugar and cracked pepper together with a whisk or fork.
  • Crumble in the fetta cheese and gently fold through until just combined.
  • Spoon 2 tablespoons of the batter into each waffle grid, place the lid down and cook for a few minutes or until the waffles are golden and dense.
  • Remove the waffles from the grid and allow them to cool on a wire rack whilst you repeat these same steps with the rest of the batter.
  • Serve with extra Persian Fetta, fresh herbs and a drizzle of your favorite maple syrup or melted butter.

    watch our instructional video

    Yarra Valley Cheese Dill and Chives 350g and 180g Persian Fetta
    Persian Fetta Dill & Chives
    180g & 350g


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