Name: Spinach, Feta and Sun-Dried Tomato Strata
Prep time: 25 min
Total time: 9 h 45 min
Yield: 8 - 10 serving(s)
Ingredients: 1 tbsp. olive oil, plus more for the pan; 1 small onion, chopped; 1 (10-ounce) bag frozen chopped spinach, thawed and squeezed dry; 1 garlic clove, finely chopped; 1/2 c. sun-dried tomatoes in oil, chopped, plus 1 tablespoon oil from the jar; 1 1/2 tsp. kosher salt, divided; 1 tsp. black pepper, divided; 6 packed cups torn baguette or Italian bread (about 12 ounces); 2 c. shredded mozzarella cheese; 3/4 c. crumbled feta cheese; 10 large eggs; 3 c. whole milk

Step 1Lightly oil the bottom and sides of a 9-by-13-inch baking dish. Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened and golden, 3 to 4 minutes. Add the spinach, garlic, and sun-dried tomato oil. Cook, stirring, until the spinach is dry and combined with the onion, 2 to 3 minutes. Remove from the heat and stir in the chopped sun-dried tomatoes and ½ teaspoon each salt and pepper.

Step 2Spread half of the bread pieces in the prepared baking dish. Top with half of the spinach mixture, then half of each the mozzarella and feta. Repeat the layers. Whisk together the eggs, milk, and remaining 1 teaspoon salt and ½ teaspoon pepper in a large bowl until combined. Pour the egg mixture into the baking dish and gently press down on the bread to submerge it. Cover with foil and refrigerate overnight.

Step 3When you’re ready to bake the strata, preheat the oven to 325˚F. Remove the dish from the refrigerator and uncover. Bake until the strata is puffed all over and set, 1 hour 10 minutes to 1 hour 15 minutes. Let stand for about 10 minutes before serving.

Spinach, Feta and Sun-Dried Tomato Strata

Ingredients

Directions

Breakfast