Holiday Brunch Perfection: A Festive Spinach and Feta Strata Recipe
As you may know, I absolutely love making a holiday strata for Christmas morning. If you’re looking for a fun, festive brunch or breakfast dish for the holidays, strata is a simple egg-based dish that you can prepare the day before and pop into the oven the next morning. My original strata recipe was inspired by my mother’s recipe, and it’s on the blog along with two more delightful versions, one with Salami and Gouda and this one with Spinach and Feta.
This Spinach and Feta Strata will truly impress and satisfy! I don’t want to pick favorites, but…this one is my favorite! It has my Marinated Red Onions in it, so can you blame me?! It’s the Greek-inspired spin on my mother’s recipe. It’s creamy, delicious, and such a fabulous update on the original!
Start by draining your defrosted spinach. Using your hands, a paper towel, or cheesecloth, squeeze out as much of the water content as you can. It is essential to get the spinach as dry as possible for the best result!
Cut off the bread crusts, butter one side of each slice, then cut the slices into cubes. Lay the cut bread, buttered side up, in one layer in a medium-sized baking dish. If you have butter left over, flip the squares over in the dish and butter the unbuttered sides.
Beat the eggs, milk, dry mustard, and salt together. Then stir the squeezed spinach and mix. Pour the mixture over the bread in the pan. Crumble the feta over the top as evenly as you can. Then, place the Marinated Red Onion rings evenly over the top. Cover and refrigerate overnight.
Before you are ready to bake, remove the pan from the refrigerator and preheat the oven to 350°F. The Strata should come up to room temperature before baking. Bake approximately one hour, then tent it loosely with foil and continue to bake until the center feels firm and done. Make sure it’s golden brown and a bit of oil is bubbling around the edges. Then remove from the oven and serve warm.
If you make either version of this holiday strata, rate and review it below to let me know what you think! And if you’re looking for more fun, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok!
Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.
This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.
This strata is the perfect Christmas morning breakfast! I love making this with the whole family for a simple, delicious and soulful dish.
- 8 ounces frozen chopped spinach, defrosted
- 6 slices gluten-free Canyon Bakehouse Heritage Honey White or regular sandwich bread (if using a different brand or a loaf of gluten-free bread on the smaller size, measure 10 ounces of bread)
- 1/4 cup unsalted butter, softened
- 6 large eggs
- 2 cups milk
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- 7 ounces sheep’s milk feta, drained
- 1/2 cup Marinated Onions
- Drain the defrosted spinach, and using your hands or in a paper towel or cheesecloth, squeeze as much of the water content as you can. You want this to be as dry as possible.
- Cut the crusts off of the bread slices. Butter one side of each slice, then cut them into 1 1/2-inch squares. Depending on the size of your bread, that could be cutting the slices into quarters or sixths. Lay the cut bread, buttered side up, in one layer in a medium-sized baking dish. If you have butter left over, flip the squares over in the dish and butter the unbuttered sides.
- Beat the eggs, milk, dry mustard, and salt together. Then stir the squeezed spinach and mix. Pour the mixture over the bread in the pan. Crumble the feta over the top as evenly as you can and spread the marinated onion rings evenly over the top. Cover and refrigerate overnight, at minimum.
- When you are ready to bake, remove the pan from the refrigerator and preheat the oven to 350°F. The strata should rest outside of the fridge for 30 to 45 minutes, you do not want to bake right out of the fridge.
- Bake for approximately 1 hour then then tent it loosely with foil and bake for an additional 15 minutes, or until the center feels firm and done. Bake until golden brown and a bit of oil bubbles around the edges. Remove from the oven and serve warm.