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Spinach Feta Strata

 Spinach Feta Strata
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
12 ServingsPrep: 10 min. + chilling Bake: 40 min.

Ingredients

  • 10 slices French bread (1 inch thick) or 6 croissants, split
  • 6 Eggland's Best 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,

2 of 2

Spinach Feta Strata (continued)

Nutritional Facts: 10 g fat (5 g saturated fat), 128 mg cholesterol, 443 mg sodium, 13 g carbohydrate, 2 g fiber, 12 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.