"Strata is a bit like a savoury bread and butter pudding. It’s best if you let the strata sit for a few hours so the egg custard can soak into the bread. If you prepare it in the morning, it will be ready to cook for dinner." Matthew Evans, For the Love of Meat
- 50 g butter
- 160 g baby spinach
- 4 thick slices white crusty bread, cut into rough 3 cm cubes
- 150 g feta
- 5 large eggs
- 500 ml (2 cups) milk
- 2 tbsp Dijon mustard
- salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 30 minutes or up to 8 hours if time permits
Melt the butter in a large frying pan over medium–high heat. Add the spinach and stir for about 2 minutes or until wilted, then remove from the heat.
Place the bread cubes in a 5 cm deep baking tray. Scatter with the wilted spinach and any residual butter and toss until the bread is well-coated in the butter and spinach. Crumble the feta over the top.
In a large bowl, whisk together the eggs, milk, mustard and season to taste. The mustard will take a bit of stirring to combine with the milk and eggs. Pour the egg mix over the bread and give the tray a slight thump on the bench to help settle the mix. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 8 hours.
Preheat the oven to 180°C.
Bake the strata for 35 minutes or until the bread is a nice golden brown and the middle is just set. Stick a knife in the centre to check that it’s cooked. Serve warm.
Photography by Alan Benson. Styling by Vanessa Austin. Food preparation by Alex Herbert.