Spinach Feta Strata
Elevate your brunch game with this savory and satisfying Spinach Feta Strata! This easy-to-make baked casserole combines layers of hearty day-old bread, tender sautéed spinach, and tangy feta cheese, all bound together in a luscious egg custard infused with garlic, oregano, and Parmesan. Perfect for breakfast, brunch, or even a light dinner, this dish boasts a balanced medley of comforting textures and bold Mediterranean-inspired flavors. The make-ahead option and baked simplicity make it an ideal crowd-pleaser for holiday gatherings or weekend meal prep. Whether served warm with a crisp side salad or enjoyed as a standalone dish, this Spinach Feta Strata is destined to be your new go-to recipe for effortless elegance.
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Recipe Information
Ingredients
- 8 cups day-old bread (preferably sourdough or French bread)
- 2 tablespoons olive oil
- 10 ounces fresh spinach
- 2 cloves garlic, minced
- 8 eggs
- 2.5 cups milk
- 0.5 cups heavy cream
- 1 cup crumbled feta cheese
- 0.5 cups grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons dried oregano
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Cut the day-old bread into 1-inch cubes and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add fresh spinach to the skillet in batches, stirring until wilted. Remove from heat and allow to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and dried oregano until well combined.
Layer half of the bread cubes in the prepared baking dish. Top with half of the sautéed spinach, half of the crumbled feta cheese, and a sprinkle of Parmesan cheese.
Repeat the layers with the remaining bread cubes, spinach, feta, and Parmesan cheese.
Slowly pour the egg mixture evenly over the bread layers, pressing down gently with a spatula to ensure the bread soaks up the liquid.
Cover the baking dish with aluminum foil and let it sit at room temperature for 15 minutes to allow the bread to absorb the liquid.
Bake the strata in the preheated oven for 30 minutes covered, then remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the casserole is set in the center.
Remove the strata from the oven and let it cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
1203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 164.2 g | 60% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 10.0 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 662 mg | 51% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 613 mg | 13% | |
*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.
