Spinach Feta Breakfast Strata

How to Make Spinach Feta Breakfast Strata

1. 1

   Step 1: Preheat and prepare bread

   Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with 1 tablespoon of the olive oil, then spread the cubed day-old bread evenly in the dish so it forms a single layer.

   For this step

   • 8 cupsDay-old crusty bread, cut into 1-inch cubes
2. 2

   Step 2: Sauté onion and wilt spinach

   Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat and cook the chopped onion until soft and translucent, about 4–5 minutes. Add the spinach in batches and cook, stirring, until wilted and most of the liquid has evaporated; remove from heat and let cool slightly.

   For this step

   • 1 mediumYellow onion, finely chopped
   • 10 cups (packed)Fresh baby spinach
   
3. 3

   Step 3: Layer filling and whisk custard

   Evenly scatter the sautéed spinach and onion over the bread cubes and crumble the feta on top. In a large bowl, whisk together the eggs, milk and the salt-and-pepper mixture until smooth, then pour the custard evenly over the bread, pressing gently so the bread soaks up the liquid.

   For this step

   • 8 largeLarge eggs
   • 2 1/2 cupsWhole milk
   • 8 ouncesFeta cheese, crumbled
   • 1 1/2 teaspoons (combined)Kosher salt and freshly ground black pepper
   
4. 4

   Step 4: Top with Parmesan and chill (optional)

   Sprinkle the grated Parmesan over the strata. For best make-ahead results, cover and refrigerate for 30 minutes up to overnight to allow the custard to fully absorb; if baking immediately, let the assembled dish sit at room temperature for 20 minutes while the oven finishes preheating.

   For this step

   • 1/2 cup (grated)Grated Parmesan cheese
   
5. 5

   Step 5: Bake until set and golden

   Bake uncovered at 350°F (175°C) for 35–45 minutes, or until the center is set and the top is golden brown. If the top begins to brown too quickly, tent loosely with foil for the final 10–15 minutes.
   
6. 6

   Step 6: Rest and serve

   Let the strata rest for 10–15 minutes after removing from the oven so it firms up for clean slicing. Cut into wedges and serve warm, garnished with extra crumbled feta or chopped fresh herbs if desired.

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with 1 tablespoon of the olive oil, then spread the cubed day-old bread evenly in the dish so it forms a single layer.
2. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat and cook the chopped onion until soft and translucent, about 4–5 minutes. Add the spinach in batches and cook, stirring, until wilted and most of the liquid has evaporated; remove from heat and let cool slightly.
3. Evenly scatter the sautéed spinach and onion over the bread cubes and crumble the feta on top. In a large bowl, whisk together the eggs, milk and the salt-and-pepper mixture until smooth, then pour the custard evenly over the bread, pressing gently so the bread soaks up the liquid.
4. Sprinkle the grated Parmesan over the strata. For best make-ahead results, cover and refrigerate for 30 minutes up to overnight to allow the custard to fully absorb; if baking immediately, let the assembled dish sit at room temperature for 20 minutes while the oven finishes preheating.
5. Bake uncovered at 350°F (175°C) for 35–45 minutes, or until the center is set and the top is golden brown. If the top begins to brown too quickly, tent loosely with foil for the final 10–15 minutes.
6. Let the strata rest for 10–15 minutes after removing from the oven so it firms up for clean slicing. Cut into wedges and serve warm, garnished with extra crumbled feta or chopped fresh herbs if desired.