Ingredients

 

  • 250 grams frozen spinach, defrosted and drained.
  • 1 Tbsp olive oil
  • 1 small shallot, finely chopped
  • 1 tsp fresh dill, finely chopped
  • 2 teaspoons chopped fresh parsley
  • Half tsp minced garlic
  • Quarter teaspoon ground pepper
  • 125 grams ricotta cheese
  • 60 grams crumbled feta cheese
  • 8 slices Eliza’s White Sourdough Protein Plus bread
  • 1 tablespoon unsalted butter, softened to room temperature
  • 125 gram fresh mozzarella cheese, sliced

Instructions

Just the word jaffle brings a smile to our faces. Surely baked beans and cheese jaffles were a part of every Australian childhood?

Well, these spanakopita jaffles are an adult twist on that childhood snack. Loaded with cheese and spinach, they’re healthy(ish) but still incredibly delicious and fun to eat. You could make these in a flat sandwich press, and they will be just as good, but they won’t have that nostalgic feel to them.

Method: 

  1. Squeeze as much moisture as possible from the spinach.
  2. Heat the olive oil in a frying pan over medium-high heat. 
  3. Add the shallot and cook, stirring often, until translucent, about 1 minute. 
  4. Add spinach and cook for 5 minutes until heated through. 
  5. Add the dill, parsley, garlic and pepper and cook, stirring, for 1 minute. 
  6. Transfer the spinach mixture to a large mixing bowl. Stir in the ricotta and feta.
  7. Heat your jaffle maker.
  8. Lay the eight slices of bread out and carefully butter each side.
  9. Lay slices of mozzarella on four slices and top with quarter of the spinach mixture.
  10. Top with the remaining slices of bread and cook in the jaffle maker until golden and crispy.

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