Spinach Tomato Strata
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This spinach tomato strata is a lighter take on traditional strata, but you’d never know it. It’s crusty bread layered with a generous amount of spinach, cherry tomatoes, and feta, then baked until golden. It’s easy to make and assemble ahead of time, and it’s ready in just over an hour!
Strata is the ultimate savory make-ahead breakfast for slow mornings, simple gatherings, and special occasions. It’s a no-fuss dish you can prepare the night before so all you have to do is pop it in the oven while you’re making your coffee.
Unlike most strata recipes which tend to be heavy, we’ve lightened this one up with less bread, lots of veggies, and feta cheese (but we also just really love feta)!
If you have leftover ingredients from an Italian meal, you can make this strata in minutes. Day-old bread, spinach, cheese, and cherry tomatoes are what we use, but the recipe is really versatile. You can sub the cherry tomatoes for red peppers, thinly sliced zucchini, olives, or sun-dried tomatoes, and pretty much any cheese and bread will work.
Most people serve strata for breakfast or brunch, but just like quiche, this cheesy vegetarian casserole tastes great for dinner, too. Leftovers can be easily warmed up for an easy (and enviable) office lunch the next day!
What to serve with spinach strata
This tomato spinach strata is hearting and filling and can be served on its own or alongside other breakfast foods like fresh fruit, roast potatoes, sweet or savory pastries, or salad.
Strata doesn’t need to be reserved for breakfast and brunch, though. Serve it with a salad and some grilled sausage (or veggie sausage), and you’ve got yourself an easy and delicious dinner.
Popular brunch recipes
Tomato Spinach Strata Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (thinly sliced)
- 3 cloves garlic (finely minced)
- 10 ounces spinach
- 8 large eggs
- 1 teaspoon sea salt
- ½ cup plain yogurt
- 2 cups feta (crumbled)
- ¼ cup grated parmesan
- 6 cups cubed bread (can be stale)
- ½ lb cherry tomatoes (cut in half)
Instructions
- Preheat your oven to 400 degrees. Heat the oil in a large skillet over medium-high heat. Add the onions and cook until they have softened and are starting to brown, about 5 minutes. Add the garlic and let it cook for 1 minute. Add the spinach and cook until it has mostly wilted, mixing it a few times.1 tablespoon olive oil, 1 medium onion, 3 cloves garlic, 10 ounces spinach
- While the onions are cooking, whisk the eggs, sea salt, yogurt, feta, and parmesan in a medium-sized bowl.8 large eggs, 1 teaspoon sea salt, ½ cup plain yogurt, 2 cups feta, ¼ cup grated parmesan
- Add the bread to an 8×11 inch casserole dish. Add the tomatoes and the wilted spinach and toss to combine. Pour the egg mixture over the top and mix well.6 cups cubed bread, ½ lb cherry tomatoes
- Bake in the preheated oven for 40-45 minutes, or until the eggs have set. Note: there will be some moisture at the edges of the dish. This is because of the tomatoes. Once the strata rests for a few minutes the moisture will disappear. Let the spinach strata rest for 10 minutes before you dig in.
Nutrition
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I like to make this as a meatless main dish for supper. I warm up some marinara sauce and serve it with the sauce and added Parmesan cheese. So delicious!
That sounds amazing! Serving it with marinara and extra Parmesan is such a clever twist—like cozy comfort food with an Italian vibe. I’m definitely trying that next time!
Hi! What type of yogurt?
Hello, any type of plain yogurt should work well.
I accidentally bought vanilla Greek yogurt! Can I forego yogurt altogether?
It may be a little dry without the yogurt. You could sub sour cream, whipping cream, or even milk. 🙂
HI, this looks like a fine recipe & also very suited to our current life. I plan to make it in the coming week, but am wondering about the temperature. 400 F is hotter than I’d expect & hotter than other 8-egg strata recipes I’ve seen. But that’s worked fine for you?
It’s the temp I’ve always used and it works well. 🙂
Hi! What would be your recommendations for making this for a larger crowd? Would you make two in two 8X11 dishes or could you double the recipe in a larger baker? Thanks!
You could do it in one large dish and bake it longer. Not exactly sure how long since I’ve never done it. Keep an eye on it and when the eggs are set, remove it from the oven. 🙂
I’m so happy to hear you liked it!
Can you assemble ahead of time, refrigerate, and bake later?
It sure can! It’s one of my favorite things about a strata. Simply prepare the dish (except for baking it) then cover it with plastic wrap and keep it in your fridge for up to 24 hours. You’ll want to add a couple minutes to the cooking time since the strata will be cold from the fridge. 🙂
Thank you so much! You should totally break that trend!!