Spinach and Tomato Strata with Feta and Italian Sausage
Serves 6 to 8
• 1 lb Italian sausage, casings removed
• 1 loaf crusty french bread
• 2 cups packed fresh spinach
• 8 eggs
• 2 cups milk or half and half
• 1/2 lb crumbled feta cheese
• 4 tomatoes, chopped
• 2 tbsp olive oil
• 1 tbsp butter
• Salt and pepper
Cube bread and set aside in very large bowl
Brown Italian sausage in a skillet and drain grease.
Heat oil and butter in a skillet over medium-high and add all of the spinach at once. Stir until just wilted and then transfer to a mesh sieve and press to remove excess oil.
Add sausage, spinach, chopped tomatoes, and feta to cubed bread.
Beat eggs with half and half and milk. Pour over bread mixture and mix to combine. Season with salt and pepper. Let soak for 30 minutes to 1 hour in fridge, mixing periodically.
Pour into greased baking dish and press mixture down gently with a spoon.
Bake at 350 F for 20-30 minutes until bread is golden brown on top.