Spinach Strata Recipe
Aside from being comforting and filling, stratas are really easy to make. Whisked eggs and milk are poured over bread and your favorite fillings, then everything’s left to soak overnight. In the morning, just pop it in the oven while the coffee’s brewing. Breakfast is served.
Game plan: The assembled strata needs to soak overnight before baking, so plan accordingly.
If you don’t have day-old bread on hand, toast the bread cubes in a 300°F oven until they are crisp and dry but not browned, about 15 minutes.
- 8 ounces day-old crusty bread, such as pain au levain, large dice (about 6 cups)
- 2 cups coarsely chopped baby spinach leaves (about 3 1/2 ounces)
- 3/4 cup crumbled feta cheese (about 3 3/4 ounces)
- 2 tablespoons extra-virgin olive oil, plus more for coating the pan
- 1 tablespoon finely grated lemon zest (from about 1 medium lemon)
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 large eggs
- 2 cups whole milk
- 1 teaspoon finely chopped fresh oregano leaves
- Coat an 8-inch square baking dish with olive oil. Add the bread, spinach, and half of the feta. Gently toss the mixture with your hands until combined, then spread it into an even layer; set aside.
- Whisk the measured olive oil, lemon zest, mustard, salt, and pepper in a large bowl until combined. Add the eggs and milk and whisk until combined. Very slowly drizzle the mixture over the bread and evenly sprinkle the remaining half of the feta over top. Cover and refrigerate overnight.
- Heat the oven to 350°F and arrange a rack in the top third of the oven.
- Uncover the strata and bake until the custard is set and the edges are browned, about 45 to 55 minutes. Place on a wire rack and let cool for 30 minutes. Sprinkle with the fresh oregano and serve warm.