Best 2 Spinach Feta Strata Recipes

Indulge in a culinary journey with Spinach Feta Strata, a delectable dish that combines the vibrant flavors of spinach, creamy feta cheese, and savory bread. This versatile recipe offers three variations to suit your taste preferences and dietary needs. The Classic Spinach Feta Strata is a crowd-pleasing casserole, perfect for brunches, potlucks, or a comforting family meal. Craving a vegetarian option? The Vegetarian Spinach Feta Strata swaps bacon for sautéed mushrooms, creating a hearty and flavorful dish. For those following a keto or low-carb lifestyle, the Keto Spinach Feta Strata is a delightful alternative, featuring a combination of almond flour and grated Parmesan cheese. Whichever variation you choose, prepare to be tantalized by the symphony of flavors and textures in this extraordinary dish.

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SPINACH FETA STRATA

Spinach Feta Strata image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

10 slices French bread (1 inch thick) or 6 croissants, split
6 large 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 shredded Monterey Jack cheese
1 cup crumbled feta cheese

Steps:

In a greased 3-qt. or 13x9-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° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.

Nutrition Facts : Calories 190 calories, Fat 10g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 443mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

PROSCIUTTO, FETA, AND SPINACH STRATA

Prosciutto, Feta, and Spinach Strata image

Marked vegetarian because it tastes amazing even when you take out the Prosciutto. I LOVE THIS DISH. I have a series of recipes I got out of what I thought would be a useless magazine full of ho-hum recipes that I was given for free at the Check out stand at my local grocery store. The magazine is called "Dan's real food Spring 2008" Turns out, they are some of the best recipes I have ever come upon. This is one of those recipes. By the way, I made this one time on a camping trip inside a dutch oven and it just came out WONDERFULLY. Seriously, one of my favorite recipes ever.

Provided by alice Dave

Categories Breakfast

Time 21m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

18 slices firm white bread
8 ounces thinly sliced prosciutto
8 ounces crumbled feta cheese
4 ounces grated provolone cheese (mozzarella is fine too)
1/4 cup finely minced green onion
4 ounces fresh spinach
1/2 cup finely julienned basil
5 extra-large eggs
2 cups half-and-half
1/2 teaspoon hot sauce (the recipe says Sriracha, but the system wouldn't let me type it in. I actually use Valentina.)
3 tablespoons unsalted butter (salted is fined too. Preferred if not using prosciutto)

Steps:

You can assemble the night before so that the layers of bread, cheese and spinach soak up the egg-and-milk base, but it is not necessary.
Remove crusts from bread. Spray an 11x7 inch glass baking dish with cooking spray. Cover bottom of dish with layer of bread.
Use half of the prosciutto to cover bread in an even layer. Sprinkle with half of the feta and half of the provolone. Sprinkle with half of the green onions, half spinach, and half basil.
Repeat with second layer of bread and the remaining ingredients in the same order.
Cut remaining bread into 1/4 inch cubes and scatter evenly on top.
Beat together eggs, half-and-half, and hot sauce until well blended. Pour mixture over layers. Press down firmly with a spatula. Melt butter and drizzle over top.
Cover and refrigerate overnight or for at least 5 hours (optional).
Preheat oven to 375 Farenheit. Uncover dish and bake until golden, about 1 hour.

Tips:

Use fresh spinach for the best flavor and texture. If using frozen spinach, thaw it completely and squeeze out any excess water before using.
Use a good quality feta cheese. Look for a feta that is firm and crumbly, with a slightly salty flavor.
Don't overmix the batter. Overmixing can make the strata tough.
Bake the strata until it is golden brown and a toothpick inserted into the center comes out clean.
Let the strata cool for 10-15 minutes before serving. This will allow the flavors to meld and the strata to set.

Conclusion:

Spinach feta strata is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a crowd, and it can be made ahead of time. With its combination of spinach, feta cheese, eggs, and bread, this strata is sure to be a hit with everyone who tries it.

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