SPINACH STRATA
Adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Brush a 9-inch square baking dish with olive oil. Sprinkle the baking dish with lemon zest and set aside.
- In a medium bowl, whisk the olive oil, mustard, salt, and pepper with a splash of the milk. Whisk in remaining milk and the eggs.
- Put the bread in the prepared baking dish and top with the spinach and half of the feta. Gently toss with your hands until combined. Drizzle the egg mixture over the bread and sprinkle with the remaining feta. Cover and refrigerate overnight.
- Preheat the oven to 350 degrees with a rack in the top third of the oven.
- Bake the strata, uncovered, for 45 to 55 minutes, until the egg is set in the middle and the edges are browned. Brown the top under the broiler, if desired. Serve warm, drizzled with a bit of olive oil and sprinkled with the fresh oregano.
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Mohammed Jaker
[email protected]I found this spinach strata to be too dry. I would add more milk or cream next time.
Macky _thecoolbean
[email protected]This spinach strata was a bit bland for my taste. I would add more cheese and spices next time.
Sharjeel Yasir
[email protected]I've made this spinach strata several times and it always turns out perfectly. It's a great way to use up leftover spinach and it's a delicious and satisfying breakfast or brunch dish.
Cr Ave
[email protected]This spinach strata is one of my favorite breakfast casseroles. It's packed with flavor and the bread cubes soak up all of the deliciousness. I love that it can be made ahead of time, so it's perfect for busy mornings.
Bushra Khan
[email protected]I made this spinach strata for a potluck and it was a huge hit! Everyone loved it and asked for the recipe. It's a great dish to serve for a crowd because it's easy to make ahead of time and can be reheated easily.
jalaya watts
[email protected]This spinach strata was delicious! I loved the combination of flavors and the bread cubes were perfectly golden brown. I will definitely be making this again.
Johannes Nicholaas
[email protected]This spinach strata was a bit too eggy for my taste. I would reduce the amount of eggs next time.
daniel ryan
[email protected]This spinach strata was easy to make and the flavor was good. However, I found it to be a bit too dense. I would try using less bread next time.
Maina Glenn
[email protected]I found this spinach strata to be too dry. I would add more milk or cream next time.
derrick robinson
[email protected]This spinach strata was a bit bland for my taste. I would add more cheese and spices next time.
falamkisii
[email protected]I've made this spinach strata several times and it always turns out perfectly. It's a great way to use up leftover spinach and it's a delicious and satisfying breakfast or brunch dish.
Jane Crawford
[email protected]This spinach strata is one of my favorite breakfast casseroles. It's packed with flavor and the bread cubes soak up all of the deliciousness. I love that it can be made ahead of time, so it's perfect for busy mornings.
Suraj Giri
[email protected]I made this spinach strata for a brunch party and it was a huge success! Everyone loved it and asked for the recipe. It's a great dish to serve for a crowd because it's easy to make ahead of time and can be reheated easily.
Dhanbahadur Khatri
[email protected]This spinach strata was a hit with my family! It was easy to make and the flavor was amazing. I will definitely be making this again.