Sweet Pepper and Feta Strata
Elevate your next brunch or cozy dinner with this vibrant Sweet Pepper and Feta Strata, a Mediterranean-inspired baked casserole that's as delicious as it is visually stunning. This make-ahead dish combines layers of roasted red and yellow bell peppers, tender sautéed spinach, tangy crumbled feta, and cubes of day-old crusty bread, all soaked in a rich custard of eggs, milk, and Dijon mustard. The result is a perfectly golden, savory bread pudding with a balance of smoky, salty, and creamy flavors in every bite. Ideal for feeding a crowd, this recipe is easy to prepare and can be customized with fresh herbs like parsley for garnish. Enjoy it warm from the oven for an unforgettable, wholesome meal packed with flavor and texture. Perfect for brunch gatherings, potlucks, or any occasion when comfort food is a must.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 Red bell peppers
- 2 Yellow bell peppers
- 4 cups Fresh spinach
- 6 cups Crusty bread (day-old, cubed)
- 1 cup Feta cheese
- 8 Eggs
- 2.5 cups Milk
- 1 tablespoon Dijon mustard
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Chopped fresh parsley (optional garnish)
Instructions
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper and place the red and yellow bell peppers on it. Drizzle with 1 tablespoon of olive oil and roast in the oven for 20-25 minutes or until the skin is charred and bubbly.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. Peel off the skin, remove the seeds, and slice the peppers into thin strips. Set aside.
Reduce the oven temperature to 375°F (190°C).
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the spinach until wilted, about 2-3 minutes. Remove from heat and set aside.
Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Spread half of the cubed bread across the bottom of the baking dish. Layer half of the roasted peppers, sautéed spinach, and crumbled feta cheese on top. Repeat with the remaining bread, peppers, spinach, and feta cheese to create a second layer.
In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, and ground black pepper. Pour the egg mixture evenly over the layered bread and vegetables in the baking dish. Press the ingredients gently with a spatula to help soak the bread in the egg mixture.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue to bake for an additional 20 minutes, or until the top is golden and the strata is set in the center.
Allow the strata to cool for 5-10 minutes before slicing. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
4133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1676 mg | 559% | |
| Sodium | 8646 mg | 376% | |
| Total Carbohydrate | 519.9 g | 189% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 78.0 g | ||
| Protein | 189.2 g | 378% | |
| Vitamin D | 15.5 mcg | 78% | |
| Calcium | 2482 mg | 191% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 3444 mg | 73% | |
*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.
