Spanakopita Strata
Transform your brunch table with this Spanakopita Strata, a flavorful twist on the classic Greek spinach pie. This easy-to-make casserole combines the warm, custardy richness of a bread pudding with the savory, Mediterranean-inspired flavors of feta, dill, and baby spinach. Layers of fluffy challah bread, sautéed spinach, and two types of melty cheese are infused with a creamy egg mixture, then baked to golden perfection. Perfectly designed for leisurely weekend mornings or make-ahead holiday gatherings, this hearty dish effortlessly serves a crowd and pairs beautifully with a crisp green salad. Serve up this comforting strata for a new family favorite that’s both elegant and satisfying.
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Recipe Information
Ingredients
- 10 cups challah bread
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces baby spinach, chopped
- 1.5 cups feta cheese, crumbled
- 1 cup shredded mozzarella cheese
- 8 large eggs
- 2.5 cups milk
- 0.5 cups heavy cream
- 1 teaspoon dried dill
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Cut the challah bread into 1-inch cubes and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 4-5 minutes.
Stir in the garlic and cook for 1 minute until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, dried dill, salt, and black pepper.
Layer half of the challah bread cubes in the prepared baking dish. Top with half of the spinach mixture, half of the feta, and half of the mozzarella.
Repeat the layers with the remaining bread cubes, spinach mixture, feta, and mozzarella.
Pour the egg mixture evenly over the layered ingredients, ensuring everything is well soaked.
Use the back of a spoon to gently press down on the layers, helping the bread absorb the liquid.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake uncovered for an additional 20 minutes or until the top is golden brown and the casserole is set.
Allow the strata to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
11297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 387.5 g | 497% | |
| Saturated Fat | 158.4 g | 792% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 3296 mg | 1099% | |
| Sodium | 19671 mg | 855% | |
| Total Carbohydrate | 1283.9 g | 467% | |
| Dietary Fiber | 66.9 g | 239% | |
| Total Sugars | 261.3 g | ||
| Protein | 403.2 g | 806% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 5020 mg | 386% | |
| Iron | 103.9 mg | 577% | |
| Potassium | 6471 mg | 138% | |
*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.
