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Mediterranean Spinach Strata

This is a great dish for brunch or for a light dinner. And what is just as good is that it can be made the night before; in fact, that is required.

This recipe is a savory bread pudding that you could add bacon, ham or sausage to.  Buy bakery fresh bread and after 3 or 4 days, when it is not so soft, slice and use it in this strata.  It makes a big difference in the end result. 

I like that this strata because is not filled with lots of oil, it uses low fat milk and does not have an abundance of cheese in it.  The recipe is from my Cooking Light Cookbook.  Here’s the recipe:

Mediterranean Spinach Strata


2 (8-ounce) loaves French bread baguette, cut into
¾-inch-thick slices
1 cup chopped onion
4 garlic cloves, minced
1 (8-ounce) package sliced mushrooms
1 tablespoon flour
2 (7-ounce) bags baby spinach
½ teaspoon salt, divided
½ teaspoon pepper, divided
3 cups thinly sliced plum tomatoes, about 1 pound
1 (4-ounce) package crumbled feta cheese
¾ cup (3-ounces) grated Asiago cheese, divided
3 cups low-fat milk
2 tablespoons Dijon mustard
1½ teaspoons dried oregano
4 large eggs, lightly beaten


Preheat oven to 350 degrees.
Place bread slices in a single layer on a baking sheet.
Bake at 350 degrees for 12 minutes or until lightly browned.
Heat a large nonstick skillet over medium-high heat.
Add onion, garlic and mushrooms, sauté for 5 minutes.
Sprinkle flour over onion mixture, stir well.
Add spinach and cook for 3 minutes until spinach wilts.
Stir in ¼ teaspoon each, salt and pepper.
Place half of bread slices in a 13 x 9-inch baking dish that is coated with cooking spray.
Spread spinach mixture over bread.
Top with tomato slices.
Sprinkle evenly with feta and half of Asiago cheese.
Arrange remaining bread slices over cheese.
Combine ¼ teaspoon each salt and pepper, milk and
remaining 4 ingredients, stirring well with a whisk.
Pour over bread; sprinkle with remaining Asiago cheese.
Cover; chill 8 hours or overnight.
Preheat oven to 350 degrees.
Uncover strata and bake for 1 hour or until lightly browne
and set.
Serve warm
About 8 servings


Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 


  1. This is great! I love make ahead recipes. Can't wait to try this one. And light is always nice. But it still looks extremely yummy.

  2. What a great dish! It is a perfect prepare ahead dinner for company. I am going to have to start a notebook just for the recipes that I print from your blog!

  3. Love spinach and bread pudding and this dish looks delicious! Definitely going on my Pam's "must try" list!

  4. Yum. I second the comment that I LOVE make ahead recipes. Strata is one of those dishes I always find soul satisfying, yet never seem to get around to making nearly enough. Delicious. Thanks for sharing Pam.

  5. love the combo we eat alot of strata its just so easy and amazing tasting!

  6. Yammy! Light delicious recipe!

  7. We love stratas and this looks delicious and different.


  8. Que rico plato, se ve fantastico.


  9. Anything that has spinach in it has to be good. Diane

  10. Uma ótima receita esta, está perfeita e saborosa. Abraços, Marta.

  11. This looks delicious ... I'm on the lookout for "make ahead" meals at the moment, so am looking forward to trying this one. Thanks.

  12. This has all ingredients my family loves and it fulfils my requirement of being something that you can make ahead. Thanks for another great recipe, Pam.


  13. This sounds terrific. I usually go with simple breakfasts frequently from leftovers, so I laike the make ahead feature of this.

  14. Wow - this looks and sounds really, really tasty!

  15. Hello Pam, this looks delicious and the flavor combination is great. This would also be a great entry to link to Cookbook Sunday. Have a great day.

  16. This looks fantastic Pam. I gotta try it!!!

  17. This looks so good with all those slices of bread on top! And even better that it's from Cooking Light!

  18. I love meals that I can make the night before - and I love these flavors in this strata!

  19. You always win with Cooking Light!

  20. Love the magazine Cooking Light. So nice to have a dish ready to pop in the oven the next morning and with spinach is another plus.

  21. This does sounds like a great do-ahead and light meal and packed with wonderful flavors!

  22. yay for cooking light, this is wonderful, what great flavors!

  23. Sounds great! I always like Cooking Light recipes:)


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