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Spinach Feta Strata Recipe

Spinach Feta Strata Recipe photo by Taste of Home

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This is a fairly new recipe for me, but my family loved it the first time I made it. A friend shared it with me.—Pat Lane, Pullman, Washington

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Spinach Feta Strata Recipe

Prep: 10 min. + chilling Bake: 40 min.

Yield: 12 Servings

10 40 50

Ingredients

10 slices French bread (1 inch thick) or 6 croissants, split
6 eggs, lightly beaten
1-1/2 cups 2% milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) crumbled feta cheese

Directions

In a greased 13-in. x 9-in. baking dish, arrange French bread or croissant halves with sides overlapping.
In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Serve warm. Yield: 12 servings.

Nutritional Facts 1 serving (1 each) equals 190 calories, 10 g fat (5 g saturated fat), 128 mg cholesterol, 443 mg sodium, 13 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Spinach Feta Strata in Country April/May 2003, p51

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Spinach Feta Strata

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(1-1) of 1 reviews

Reviewed on Jan. 06, 2011 by Stacey Porter

easy and acceptable to my toddlers. they even enjoyed the leftovers in their lunchbox the next day. the 'kelp' like flavour of the baked spinach works together with the tangy cheese. yummo - thanks.