Wake up this amazing Mediterranean Strata with Olives, Sundried Tomatoes, and Feta. It’s the perfect recipe for brunch or any meal!
If there is one meal I always look forward to, it’s brunch! There’s nothing that epitomizes a lazy weekend quite like a sumptuous brunch overflowing with delicious, savory food and maybe a cocktail (or two).
My husband, on the other hand, is not the biggest brunch fan. It’s not that he doesn’t enjoy the food. It’s the waiting in line. Brunch in any city I’ve ever lived in usually involves a lengthy wait (unless you time it perfectly … i.e., get up early). Joel likes to sleep in and he’s not really a patient guy, so I usually have to bribe him to take me out for brunch.
This Mediterranean Strata with Olives, Sundried Tomatoes, and Feta is the perfect compromise! I still get my brunch food, but we can enjoy it at home without the wait.
My favorite thing about this Mediterranean Strata with Olives, Sundried Tomatoes, and Feta is that it’s so easy to prepare. It looks fancy enough for a special meal, but all the prep is done the night before, so you can take it easy (or chat with your guests) while it bakes in the morning.
The night before you plan to serve the strata, you’ll layer the cubed bread with sauteed spinach, kalamata olives (my fave), sundried tomatoes, and feta. I used a 5-oz. package of spinach, but I’ll probably add more next time since it cooks down so much.
After everything is layered together, you’ll pour a simple egg-milk mixture over the top, cover everything tightly, and refrigerate overnight. Don’t skip this step or the bread will not have a chance to absorb the liquid, and your strata will be tough.
In the morning, pull your Mediterranean Strata with Olives, Sundried Tomatoes, and Feta out of the refrigerator and bake until the custard is set and the top is browned. Then invite your friends over and serve some mimosas!
This Mediterranean Strata serves a crowd, but don’t worry if you have leftovers. It reheats well in the microwave, so you can pretend you’re heading to brunch every day of the week!
- nonstick cooking spray
- 2 tsp. extra virgin olive oil
- 1 medium onion, diced
- 1 large garlic clove, minced
- 1/4 tsp. crushed red pepper flakes
- 5 oz. baby spinach (or more), roughly chopped if leaves are large
- 1 loaf ciabatta, cut into 1-inch cubes (about 8 cups)
- 1/3 cup quartered kalamata olives
- 1/2 cup chopped sundried tomatoes
- 6 oz. feta cheese, crumbled
- 9 large eggs
- 1 tsp. salt
- 1/4 tsp. pepper
- 3 cups milk (I used 2% but whole milk would work, too.)
- Spray a 9 x 13-inch baking pan with nonstick spray. Set aside.
- Heat olive oil in a medium skillet over medium heat.
- Add onions to pan and saute until softened and lightly browned, stirring occasionally.
- Stir garlic and crushed red pepper into onions and cook, stirring constantly, until fragrant (about 30 seconds to 1 minute).
- Mix spinach into onions and cook until just wilted, stirring constantly. Remove from heat and season to taste with salt and pepper.
- Cover bottom of baking pan with half of the ciabatta.
- Top with 1/2 the spinach mixture, 1/2 the olives, 1/2 the sundried tomatoes, and 1/2 the feta.
- Add the remaining bread to pan, then top with the rest of the spinach, olives, sundried tomatoes, and feta.
- Lightly beat eggs, salt, and pepper in a large bowl, then slowly whisk in milk.
- Carefully pour egg mixture over bread.
- Cover tightly with foil, then refrigerate overnight.
- The next day, preheat oven to 400 degrees.
- Bake strata for about 45 minutes or until custard is set and top is browned.
- Cut into squares and serve hot. Enjoy!
Add your favorite sauteed or roasted veggies and cheese to customize this Mediterranean Strata with Olives, Sundried Tomatoes, and Feta to your taste. The recipe really is a blank slate, and it’s fun to experiment with different flavors.
And of course, this delicious meal can be enjoyed any time of day, not just for breakfast or brunch! It’s also the perfect holiday recipe. Enjoy it Christmas morning or add it to your New Year’s Day menu … yum!