Spinach Feta Strata


  • 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


  • In a greased 3-qt. or 13×9-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° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.
Nutrition Facts

1 serving: 190 calories, 10g fat (5g saturated fat), 128mg cholesterol, 443mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 12g protein. Originally published as Spinach Feta Strata in Country April/May 2003

Spinach Feta Strata

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