Spinach Strata

Delicious - and a great way to use 2C of greens and bread that might have seen better days.

I prepared this for dinner, instead of brunch. I used a whole wheat bread that wasn't terribly dried out, and 1C chopped fresh spinach and 1C chopped Mizuna (a Japanese green from my CSA box).

The bread is combined with the greens and feta, and a milk, mustard, egg mixture is poured over the top. The instructions say to let the milk/egg mixture soak into the bread overnight, but I just let it go for one hour.

In the 50 minute baking time, it was done to perfection.

The recipe calls for lemon zest at the bottom of the pan, which I included, but couldn't taste. You could probably skip it with no loss of flavor.

Happily, I had some fresh oregano, and sprinkled bits on top as suggested, and then poured a bit of olive oil over the top, as Heidi advises. I wish I could give it 4 1/2 stars!