Strata with spinach and Feta cheese.Excellent for breakfast or Brunch, with a nice salad, is perfect for lunch!
The alternative to having a spinach pie without the making of the phyllo.A fast solution that is very tasty, and children friendly!Prepare the night before, refrigerate and in the morning bake, beautiful for brunch!
- 8 slices firm brown bread
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 3 fresh onions
- ¼ cup fresh dill
- ¼ cup olive oil
- 1 cup Feta cheese crumbled
- Salt and pepper to taste
- 2 cups milk
- 6 large eggs
Prepare spinach mixture for Strata:
In a frying pan add the oil and lightly sauté onions with dill for a few minutes.Add spinach, let it cook until all juices evaporate. Feta and season with salt and pepper. Remove from heat. Mix well.
Add the Feta and season with salt and pepper. Remove from heat. Mix well.
Greece 8” by 8” glass baking dish. Place 4 slices of bread in dish. Place spinach mixture on top of the slices of bread. Butter remaining slices of bread and place on top of spinach, buttered side up.
In a large bowl, with wire whisk, beat eggs with milk, salt, and pepper until blended. Slowly pour egg mixture over bread slices. Prick bread with a fork and press down to absorb egg mixture.
Cover with plastic wrap and refrigerate for 1 hour.
Before baking place small pieces of butter all over and sprinkle with parmesan cheese.
Preheat oven to 350 and bake for 45 minutes or until knife inserted in center comes out clean.
Your Strata is ready, let it rest for 5 minutes before serving.
PS If you are using a glass cooking
plate make sure you bring it to room temperature before baking.
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