Food & Cooking Recipes Breakfast & Brunch Recipes Spinach Strata By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 14, 2019 Print Share Share Tweet Pin Email Servings: 6 Adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc. Ingredients 2 tablespoons extra-virgin olive oil, plus more for drizzling Grated zest of 1 lemon 2 teaspoons Dijon-style mustard ½ teaspoon fine-grain sea salt ¼ teaspoon freshly ground black pepper 2 cups milk 6 large eggs 3 cups day-old ½-inch whole-wheat bread cubes 2 cups finely chopped baby spinach ½ cup feta cheese, crumbled 1 teaspoon fresh oregano leaves, chopped Directions Brush a 9-inch square baking dish with olive oil. Sprinkle the baking dish with lemon zest and set aside. In a medium bowl, whisk the olive oil, mustard, salt, and pepper with a splash of the milk. Whisk in remaining milk and the eggs. Put the bread in the prepared baking dish and top with the spinach and half of the feta. Gently toss with your hands until combined. Drizzle the egg mixture over the bread and sprinkle with the remaining feta. Cover and refrigerate overnight. Preheat the oven to 350 degrees with a rack in the top third of the oven. Bake the strata, uncovered, for 45 to 55 minutes, until the egg is set in the middle and the edges are browned. Brown the top under the broiler, if desired. Serve warm, drizzled with a bit of olive oil and sprinkled with the fresh oregano. Print