Go Back
Overnight Spinach Mushroom Feta Strata
Melissa Hart

Overnight Spinach Mushroom Feta Strata

Mushrooms and spinach can make an overnight casserole watery unless their moisture leaves the skillet first. Here they cook down until the pan is dry, then cool before meeting the eggs. Feta stays in salty pockets instead of melting into a blanket, so every slice tastes seasoned.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 12 ounces cremini mushrooms sliced
  • 1 small yellow onion diced
  • 8 ounces baby spinach
  • 10 cups day-old Italian bread cubes
  • 1 1/2 cups crumbled feta cheese
  • 10 large eggs
  • 3 cups whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1 tablespoon butter for the dish

Method
 

  1. Heat the oil in a wide skillet. Cook the mushrooms and onion for 8 to 10 minutes until browned and dry, then add the spinach and cook until wilted. Cool completely.
  2. Butter a 9-by-13-inch dish. Layer in the bread, cooled vegetables and feta.
  3. Whisk the eggs, milk, salt, pepper and oregano and pour evenly over the bread. Press gently so the top cubes touch the custard.
  4. Cover and refrigerate for 8 to 16 hours. Let the dish stand at room temperature for 30 minutes while the oven heats to 350°F.
  5. Bake uncovered for 50 to 55 minutes until golden and set at 160°F in the center. Rest for 10 minutes before cutting.