Spinach, Feta, and Sun-Dried Tomato Strata Recipe

This Spinach, Feta, and Sun-Dried Tomato Strata is a savory and cheesy recipe, which is the perfect make-ahead dish for a holiday brunch or a special breakfast. Featuring layers of crusty bread, a rich egg custard, and a flavorful filling of spinach, tangy feta, and sweet sun-dried tomatoes, it’s a complete and satisfying meal all in one pan. This is the ultimate stress-free entertaining dish, ready to bake after an overnight soak.

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Spinach and Feta Strata Ingredients

• 1 Tbsp. olive oil, plus more for the pan
• 1 small onion, chopped
• 1 (10-ounce) bag frozen chopped spinach, thawed and squeezed very dry
• 1 garlic clove, finely chopped
• 1/2 cup sun-dried tomatoes in oil, chopped, plus 1 tablespoon oil from the jar
• 6 packed cups torn day-old baguette or Italian bread (about 12 ounces)
• 2 cups shredded mozzarella cheese
• 3/4 cup crumbled feta cheese
• 10 large eggs
• 3 cups whole milk
• 1 1/2 tsp. kosher salt, divided
• 1 tsp. black pepper, divided

How To Make Spinach and Feta Strata

1. Sauté the Filling: In a medium nonstick skillet over medium-high heat, heat the olive oil. Add the onion and cook for 3 to 4 minutes, until softened. Add the squeezed-dry spinach, garlic, and the oil from the sun-dried tomato jar. Cook, stirring, for 2 to 3 minutes until the spinach is dry. Remove from the heat and stir in the chopped sun-dried tomatoes and ½ teaspoon each of salt and pepper.
2. Layer the Strata: Lightly oil a 9×13-inch baking dish. Spread half of the torn bread pieces in the bottom. Top with half of the spinach mixture, then half of the mozzarella and half of the feta. Repeat the layers with the remaining bread, spinach, and cheeses.
3. Make the Custard and Soak Overnight: In a large bowl, whisk together the eggs, milk, and the remaining 1 teaspoon of salt and ½ teaspoon of pepper until combined. Pour this egg mixture evenly over the layers in the baking dish. Gently press down on the bread to help submerge it. Cover the dish with foil and refrigerate overnight.
4. Bake the Strata: When you’re ready to bake, preheat the oven to 325°F. Remove the dish from the refrigerator and uncover it. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes, until the strata is puffed all over, golden brown, and the center is set.
5. Rest and Serve: Let the strata stand for at least 10-15 minutes before slicing and serving. This is a crucial step.

Recipe Tips

• How to get a non-soggy strata? There are two important secrets: 1) Use day-old, stale bread that is dry enough to soak up the custard without turning to mush. 2) Squeeze the thawed spinach completely dry. Trapping it in a clean kitchen towel and wringing it out is the most effective method to remove all the excess water.
• Why the overnight soak? This is a non-negotiable step for a perfect strata. The long, overnight rest in the refrigerator is what allows the dry bread to fully absorb the rich egg custard, resulting in a dish that is creamy and cohesive, not just a scramble with wet bread.
• How do I know when the strata is done? The strata is perfectly baked when a knife inserted into the center comes out clean, with no liquid egg. The center should be puffed and feel set, not overly jiggly.
• Can I customize the fillings? Absolutely! This is a great base recipe. You could add sautéed mushrooms with the onions, use a different cheese like Gruyère or goat cheese, or add some cooked and crumbled sausage or bacon for a non-vegetarian version.

What To Serve With Strata

This is a hearty and satisfying breakfast or brunch casserole that is a complete meal on its own. It is perfectly served with:

• A simple green salad with a light vinaigrette.
• A fresh fruit salad.
• A side of crispy bacon or breakfast sausage.

How To Store Strata

• Refrigerate: Let the strata cool completely, then cover it tightly with plastic wrap or foil. It will keep well in the refrigerator for up to 4 days, and the flavor is often even better the next day.
• Reheat: To reheat, you can place slices in the microwave, or for a crispier top, place them on a baking sheet in a 350°F oven for 10-15 minutes until warmed through.

Strata Nutrition Facts

• Serving: 1/8th of strata
• Calories: 550 kcal
• Carbohydrates: 45g
• Protein: 28g
• Fat: 32g
• Saturated Fat: 15g
• Sodium: 1350mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Classic Baked Spinach Artichoke Dip Recipe
• Slow Cooker Spinach Artichoke Dip Recipe
• Spinach Basil Pesto Risotto Recipe