Potato Spinach And Feta Strata


  • 3 tablespoons butter, divided
  • 3 large Idaho® Russet potatoes, peeled and sliced ⅛-inch thick
  • 1 (1 pound) bag frozen chopped spinach, thawed and drained
  • 1 ½ cup crumbled feta cheese
  • 1 ½ cup shredded cheddar cheese
  • salt and ground black pepper to taste
  • 1 teaspoon chopped fresh rosemary


  1. Preheat oven to 375 degrees F. Grease an 11x7-inch baking dish with a tablespoon butter and set aside.
  2. Roll spinach up in several layers of paper towels and twist to remove excess moisture.
  3. Place potatoes in a medium saucepan and cover with cool water. Bring to a boil over high heat. Reduce heat and simmer for 2-3 minutes to partially cook. Gently pour into a colander to drain.
  4. Cover bottom of prepared baking dish with half the potato slices. Sprinkle with half the feta and all of the spinach. Sprinkle with half the cheddar.
  5. Cover spinach with remaining potato slices. Sprinkle with salt and pepper. Sprinkle with remaining feta, cheddar, and thyme.
  6. Place baking dish on a baking sheet and bake until top is golden brown and strata is heated through, about 30 minutes.
  7. Remove from heat and let cool 6-8 minutes before cutting and serving.
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Yield: 8-12 servings

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