We were all so, so, so excited to spend this past weekend in New Hampshire, celebrating the wedding of Aya and Kileken. There’s not a good way to sum up the weekend in words, except to say that it was a magical and meaningful coming together of two people that we all love very much, and two people who are fated to be with one another. Aya and Kileken’s families are full of incredible people, and to see their family and friends come together in such a beautiful place that holds a dear meaning to all of us was just so special. (As an aside, doesn’t Aya look stunning?)
I was lucky enough to get to spend the weekend with so many good friends, including the lovely ladies who all blog here together. We stayed in a quaint (read: bizarre and chintzy) cabin in South Tamworth that had a gorgeous river behind it with some awesome waterfalls. Naomi, Garriy, and I spent the morning of the wedding day watching frogs hop around in the river and putting our hair underneath the waterfalls, but not before having a great breakfast with Sara, Ryan, and Molly. It felt like being back in college, but more grown up, and with slightly nicer digs.
I knew that we wouldn’t have too much time to cook, but that sitting around the table and catching up would be exactly what the weekend needed, so I planned ahead for a Trader Joe’s stop and a recipe that would be easy to pull together for brunch. The notion of a make-ahead dish that could be popped in the oven in the morning appealed, but most of the ones I’m familiar with involve lots of sugar, or lots of sausage and gloppy cheese–not really our style. So, after some searching around on Foodily (my fav recipe search engine), I came up with a Spinach and Feta Strata. Stratas are like savory bread puddings and since I’m not a sugar breakfast fan, I really enjoy them.
This one turned out well, and I would definitely make it again for brunch or even a casual dinner, as it’s especially convenient for a crowd or around the holidays.
Aya, we love you so much–thank you for having and awesome wedding and have fun in Greece!
Spinach, Tomato, and Feta Strata
modified from a Pamela Salzman recipe
- 2 Tablespoons extra virgin olive oil
- 1 large onion, diced
- 10 ounces fresh spinach leaves
- 8 large eggs
- 2 ½ cups whole milk
- 1 ¼ teaspoons sea salt
- ½ teaspoon ground pepper
- 8 ounces feta cheese, crumbled
- 2/3 cup shredded Parmesan
- 1 C. cherry tomatoes, halfed; or 2 large tomatoes (when in season), seeded and diced
- 8 cups of whole wheat, spelt or sourdough bread, cut into 1-inch cubes (I used Trader Joe’s seeded sourdough bread)
- Butter or olive oil for greasing baking dish
Warm the olive oil in a large skillet over medium heat. Add the onion and sauté until tender, about 4-5 minutes. Add the spinach and cook until wilted, a few more minutes. In a large bowl, beat the eggs with the milk, sea salt and pepper. Stir in the cheeses, tomato, bread and spinach-onion mixture.
Lightly grease a 13 x 9 –inch baking dish and pour the strata mixture into the dish. Cover and refrigerate overnight. Preheat oven to 375 degrees. Uncover baking dish and bake for 45-55 minutes or until egg mixture is set and top is golden brown. Can be can be frozen if wrapped tightly. Thaw in the refrigerator before baking. Serves 8.