Greek spinach waffles with tzatziki

Ingredients for 4 servings:

• 1 small cucumber(s)
• 200 g spinach, fresh
• Salt
• 100 g sheep’s cheese
• some mint, fresh
• 60 g butter, soft
• 3 tbsp olive oil
• 300 g flour
• 3 eggs
• 250 ml water
• ½ tsp baking powder
• 300 g yogurt, Greek
• 1 clove(s) garlic
• pepper
• sesame

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For 4 waffles of 24cm diameter

For the tzatziki, peel the cucumber, halve it, and remove the seeds. Coarsely grate the cucumber halves and set aside, covered. Wash, trim, and sort the spinach. Bring salted water to a boil and let the spinach wilt. Remove from the pan, refresh in ice-cold water, and drain. Mash the feta cheese with a fork. Wash the mint, pat dry, and finely chop. Cream the butter with oil and a pinch of salt until fluffy. Beat the eggs, one at a time, into the butter and oil mixture. Gradually stir the flour and water into the egg mixture until a smooth batter forms. Squeeze out the spinach and finely chop. Stir it into the mixture along with the crumbled feta cheese and grease the waffle iron with a little butter. Pour 4 to 5 tablespoons of batter into the iron and bake waffles. Place the finished waffles side by side on a wire rack. Place the grated cucumber in a cloth, squeeze it firmly, and mix with the yogurt. Peel the garlic and add it. Season with salt and pepper. Sprinkle the waffles with sesame seeds and serve on plates with the tzatziki.