Mediterranean Spinach Egg Strata
This Mediterranean Spinach Egg Strata is a hearty, flavor-packed egg bake layered with crusty Italian bread, fresh spinach, chewy sun-dried tomatoes, briny Kalamata olives, and crumbled feta cheese. It is completely vegetarian, incredibly easy to assemble the night before, and bakes up into a golden, custardy dish that tastes like it came straight from a Mediterranean café. Perfect for weekend brunch, holidays, or any morning you want something truly special on the table with minimal effort.
Equipment
- 9x13-inch baking dish Greased with cooking spray or butter
- Large mixing bowl For whisking the egg custard
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Plastic wrap or aluminum foil For covering the dish overnight
- Oven thermometer (optional) Recommended for accurate baking temperature
- Spatula or large spoon For pressing bread into the custard
Ingredients
- 8 slices crusty Italian bread cubed into 1-inch pieces; day-old or slightly stale bread works best
- 2 cups fresh spinach about 60g; roughly chopped
- 1/2 cup sun-dried tomatoes about 75g; oil-packed, drained and chopped
- 1/2 cup Kalamata olives about 80g; pitted and halved
- 1 cup crumbled feta cheese about 150g; reserve a small handful for topping if desired
- 8 large eggs
- 2 cups whole milk 480ml
- 1/2 tsp dried oregano
- 1/2 tsp salt reduce to 1/4 tsp if using a very salty feta
- 1/4 tsp black pepper freshly ground preferred
For Greasing
- cooking spray or butter for greasing the baking dish
Instructions
- Grease a 9x13 inch baking dish with cooking spray or butter, making sure to coat the sides and corners. Cut or tear the Italian bread into 1-inch cubes and spread them evenly across the bottom of the prepared dish.
- Scatter the chopped fresh spinach evenly over the bread, then top with the drained sun-dried tomatoes and halved Kalamata olives. Gently shake the dish or use a spoon to help the toppings settle between the bread pieces.
- Sprinkle the crumbled feta cheese evenly over the entire surface of the dish, using your fingers to distribute small pinches throughout. Reserve a small handful to add on top just before baking if desired.
- In a large mixing bowl, whisk together the 8 eggs, 2 cups of whole milk, dried oregano, salt, and black pepper until fully combined with no streaks of yolk, about 1 to 2 minutes.
- Slowly pour the egg custard evenly over the bread and filling in the baking dish. Use a spatula or the back of a spoon to gently press the bread down into the custard so it soaks evenly.
- Cover the dish tightly with plastic wrap and refrigerate for at least 1 hour, or overnight (8 hours) for the best custardy texture. Remove from the fridge 20 to 30 minutes before baking.
- Preheat your oven to 350°F (175°C), remove the plastic wrap, and bake uncovered for 50 to 55 minutes until the top is golden and the center is fully set. Let rest for 5 to 10 minutes before slicing and serving.
Notes
- Use day-old or slightly stale bread for the best texture. If your bread is fresh, cube it and toast at 300°F for 10 minutes to dry it out before using.
- Overnight soaking is strongly recommended. The longer the bread sits in the custard, the more cohesive and custardy the final result will be.
- Drain and pat dry the sun-dried tomatoes before adding. Excess oil can make the custard greasy and affect how it sets.
- Feta and Kalamata olives are naturally salty. Taste your egg custard before pouring and reduce the added salt to 1/4 tsp if using a strong, salty feta.
- If using frozen spinach, thaw completely and squeeze out all excess moisture before adding. Wet spinach can prevent the custard from setting properly.
- For a non-vegetarian version, fold in 1 cup of cooked shredded rotisserie chicken or diced turkey with the filling before pouring in the custard.
- Substitute goat cheese for feta for a milder, creamier flavor. Crumbled goat cheese melts slightly into the custard for a softer texture.
- Leftovers keep in the fridge for up to 4 days. Reheat slices in a 325°F oven covered with foil for 15 to 20 minutes, or microwave on medium power for 1 to 2 minutes.
- To freeze, wrap individual cooled slices tightly in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Do not cover the dish with foil while baking. Leaving it uncovered allows the top to develop that desirable golden color and slight crust.
Nutrition
Serving: 1SliceCalories: 290kcalCarbohydrates: 22gProtein: 16gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 205mgSodium: 620mgPotassium: 310mgFiber: 2gSugar: 5gVitamin A: 25IUVitamin C: 8mgCalcium: 22mgIron: 15mg
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