Prosciutto Feta and Spinach Strata
Elevate your next brunch with this flavorful Prosciutto Feta and Spinach Strata—an irresistible savory bread pudding that combines layers of toasted sourdough, tender spinach, salty prosciutto, and tangy feta cheese. Topped with gooey mozzarella and soaked in a rich egg custard infused with garlic and aromatic oregano, this make-ahead dish is perfect for feeding a crowd. Whether prepped the night before or assembled in the morning, the strata bakes to golden perfection, delivering a heavenly balance of textures and bold Mediterranean-inspired flavors. Ideal for Sunday brunch, holiday gatherings, or even a cozy breakfast-for-dinner, this recipe is a versatile, crowd-pleasing centerpiece you’ll want to make again and again.
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Recipe Information
Ingredients
- 8 cups day-old bread (preferably French or sourdough)
- 5 cups fresh spinach
- 6 slices prosciutto
- 1 cup feta cheese, crumbled
- 1 cup shredded mozzarella cheese
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried oregano
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with non-stick spray or butter.
Cut the day-old bread into 1-inch cubes and spread them evenly on a baking sheet. Toast the bread in the oven for 10 minutes until slightly crisp. Remove and set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the fresh spinach to the skillet and sauté until wilted, about 3-4 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and dried oregano until fully combined.
Spread half of the toasted bread cubes evenly into the prepared baking dish. Layer half of the sautéed spinach, prosciutto slices, crumbled feta cheese, and shredded mozzarella on top.
Repeat the layering process with the remaining bread cubes, spinach, prosciutto, feta, and mozzarella.
Pour the egg mixture evenly over the layered ingredients, ensuring all the bread is soaked. Press down gently with a spatula to help the bread absorb the liquid.
Cover the baking dish with foil and refrigerate for at least 30 minutes, or overnight for best results.
When ready to bake, remove the strata from the refrigerator and let it sit at room temperature while the oven preheats.
Bake the strata, covered with foil, for 30 minutes. Then remove the foil and bake an additional 20 minutes, or until the top is golden brown and the custard is set.
Let the strata cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 1946 mg | 85% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.3 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 383 mg | 29% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 429 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
