Test Kitchen

Greek Strata

Of course a butter skillet rib eye can always take the show but this strata, for me, is the ultimate steak and eggs for a morning brunch. Its simple, delicious and hassle free.


  • 1 cup red onion, rough chopped
  • 1 pinch, or more, red pepper flakes to taste
  • 5 ounces of fresh baby spinach (from the produce section)
  • 2 large garlic cloves, peeled and finely chopped
  • 12 extra large eggs
  • 1 tablespoon sriracha
  • 1 cup buttermilk
  • 1/4 cup fresh chives, finely chopped
  • 1 cup fresh basil, finely chopped
  • 4 -6 cups of cubed French or Italian country bread, 1 inch cubes
  • 8 ounces top quality feta cheese in brine, cut into 1/4 in cubes, tossed in a teaspoon of dried oregano
  • 1 cup sliced peperoncini peppers (mild)
  • 4 ounces freshly grated parmesan cheese’ separated in half
  • Extra virgin olive oil spray
  • Kosher salt
  • Freshly ground black pepper

Making It

  • Set the oven to 350 degrees
  • Crack the eggs, whisk with buttermilk, sriracha, 2 ounces of the grated parmesan…then stir in basil and chives, season with 1/2 teaspoon of kosher salt and the same amount of black pepper, set aside
  • Take a deep dish circular oven ready baking dish, 3 inches high, 12 inches round (Le Courset or Staub) and put over a medium high heat, throw in the onion, 1/2 teaspoon red pepper flakes of kosher salt and cook until translucent, then throw in the spinach, toss around till wilting then add the garlic….two more minutes then put in a bowl.
  • Rinse the baking dish, dry completely and spray with olive oil cooking spray, add the bread cubes
  • Fill the dish with the bread cubes, layer over with the onion/spinach mixture, then add egg mixture to top, sprinkle feta on top, then the peperoncini peppers, let rest, covered with plastic wrap, for 1 hour then bake for 45 minutes until it browns and puffs up, remove from oven and top with the remaining 2 ounces of parmesan. Add a few pinches of sea salt according to your own taste.

Some other Greek treats…

Greek Lasagna

Lasagna was first hitting the dinner tables of Naples, Italy in the fourteenth century and has been an evolving dish since then.  We have switched out the traditional meat sauce with our lamb ragu, created a delicious cheese mix that brings a lot of zest to the usual ricotta and mozzarella cheeses.  This is a…

Overloaded Greek Salad with Grilled Mustard Shrimp

There are all sorts of Greek salads, from very simply-dressed fresh vegetables with feta to this one – overdone, you name it, you can find it in here. I love these salads during the off season, when you need to wake up out-of-season vegetables. Dressing Ingredients 1 tablespoon fresh dill leaves, finely chopped 1 tablespoon…

Winter Greek Salad

There are two kinds of Greek salads at LPB:  Summer and Winter.   It’s all about the tomato and in the summer it is the star attraction  of the salad with no need to crowd the stage.  However in the winter you have to toss in some tasty additions to male the salad whole. Serves 8…

0 comments on “Greek Strata

Leave a Reply

%d bloggers like this: