Name: Croissant Strata with Spinach, Feta, and Gruyere Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 large croissants, cut into 1-inch pieces; 1 tablespoon olive oil; 1 small onion, diced; 3 cups fresh spinach, chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 6 large eggs; 1 1/2 cups whole milk; 1/2 cup heavy cream; 1 teaspoon Dijon mustard; 1 cup shredded Gruyere cheese; 1/2 cup crumbled feta cheese; 2 tablespoons grated Parmesan cheese (optional); Chopped fresh herbs (optional)

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If you’re looking for a brunch centerpiece that’s every bit as impressive as it is comforting, Croissant Strata with Spinach, Feta, and Gruyere is your golden ticket. This dish layers buttery, flaky croissants with tender spinach, tangy feta, and melty Gruyere, all enveloped in a creamy custard that bakes up to perfection. It’s the kind of recipe that feels luxurious, feeds a crowd, and is endlessly adaptable for busy mornings or special gatherings. Whether you’re hosting a holiday brunch or just want to treat yourself, this Croissant Strata with Spinach, Feta, and Gruyere never fails to bring smiles to the table.

Croissant Strata with Spinach, Feta, and Gruyere Recipe - Recipe Image

Ingredients You’ll Need

Gathering these ingredients couldn’t be simpler, but each one truly plays a starring role in crafting the irresistible layers, rich flavor, and vibrant color of this Croissant Strata with Spinach, Feta, and Gruyere. Here’s what you’ll need, along with a few helpful tips for each:

6 large croissants: Day-old croissants work best for soaking up the custard without becoming mushy.
1 tablespoon olive oil: Adds richness and helps soften the onions and spinach.
1 small onion, diced: Brings a subtle sweetness and depth of flavor to the savory filling.
3 cups fresh spinach, chopped: Offers vibrant color and a boost of nutrients; baby spinach is especially tender.
1/2 teaspoon salt: Enhances all the flavors in the strata.
1/4 teaspoon black pepper: Adds a touch of warmth and balance.
6 large eggs: The backbone of your creamy custard, holding everything together.
1 1/2 cups whole milk: Keeps the custard luxurious without being too heavy.
1/2 cup heavy cream: Gives the strata its signature silky texture.
1 teaspoon Dijon mustard: Brightens and sharpens the flavors without overpowering.
1 cup shredded Gruyere cheese: Melts beautifully and adds nutty, savory notes.
1/2 cup crumbled feta cheese: Delivers tang and a bit of creamy bite in every forkful.
2 tablespoons grated Parmesan cheese (optional): For a golden, cheesy crust on top.
Chopped fresh herbs for garnish (optional): Try parsley or chives for a fresh pop of color and flavor.

How to Make Croissant Strata with Spinach, Feta, and Gruyere

Step 1: Prep Your Baking Dish

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This step ensures your Croissant Strata with Spinach, Feta, and Gruyere lifts out easily and bakes evenly, so don’t skip it! Set the dish aside while you get everything else ready.

Step 2: Sauté the Aromatics

Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for about 3 to 4 minutes, stirring occasionally, until it becomes soft and translucent. Toss in the chopped spinach and continue sautéing for another 2 minutes, just until wilted. Sprinkle in the salt and pepper, give it all a stir, then take the skillet off the heat. This mixture will be the savory heart of your strata.

Step 3: Make the Custard

In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, and Dijon mustard until smooth and well combined. This custard is what gives Croissant Strata with Spinach, Feta, and Gruyere its luscious, creamy texture. The Dijon adds a little zing that makes every bite more interesting.

Step 4: Assemble the Strata

Add the croissant pieces to the bowl with the custard, gently stirring to coat each piece. Fold in the sautéed spinach and onion mixture, Gruyere, and feta. Stir gently so you don’t break up the croissants too much. Pour everything into your prepared baking dish, spreading it out evenly and pressing down lightly to create a uniform layer. If you’re using Parmesan, sprinkle it over the top for an irresistible golden finish.

Step 5: Bake to Perfection

Slide the dish into your preheated oven and bake for 40 to 45 minutes, until the strata is puffed, golden brown, and set in the center. If the top is browning too quickly, you can tent it loosely with foil for the last 10 minutes. Let it rest for about 10 minutes before slicing; this makes serving easier and gives the flavors time to settle.

How to Serve Croissant Strata with Spinach, Feta, and Gruyere

Garnishes

Once your Croissant Strata with Spinach, Feta, and Gruyere comes out of the oven, a sprinkle of fresh herbs like parsley or chives brightens both the look and the taste. You could also add a little extra crumbled feta or a dusting of Parmesan for another layer of savory goodness.

Side Dishes

This dish shines alongside a crisp green salad tossed with a lemony vinaigrette, or a platter of fresh fruit for a light, refreshing counterpoint. If you want to build out a brunch spread, consider serving roasted potatoes or a simple tomato salad for an extra pop of color and flavor.

Creative Ways to Present

For a fun twist, try baking the strata in individual ramekins for single servings — perfect for a special brunch or holiday breakfast. You can also cut it into small squares and skewer with a toothpick for an elegant appetizer or brunch buffet addition. However you serve it, Croissant Strata with Spinach, Feta, and Gruyere is sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Croissant Strata with Spinach, Feta, and Gruyere keeps wonderfully in the fridge for up to three days. Simply cover the baking dish tightly with foil or transfer individual slices to an airtight container. The flavors meld even more as it sits, making the leftovers extra delicious.

Freezing

If you want to freeze your strata, let it cool completely before wrapping individual slices or the whole dish tightly in plastic wrap and then foil. It will keep well for up to two months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, place slices in a 350°F oven covered loosely with foil for about 15 to 20 minutes, or until heated through. If you’re in a hurry, you can also microwave individual portions until warm, though the oven will help keep the top nice and crisp.

FAQs

Can I assemble the Croissant Strata with Spinach, Feta, and Gruyere the night before?

Absolutely! In fact, letting the assembled strata rest overnight in the fridge allows the croissants to soak up all the custard, resulting in an even more flavorful and cohesive bake. Just pop it in the oven in the morning for a stress-free brunch.

What can I use instead of spinach?

You can easily swap in other leafy greens like kale or Swiss chard if you prefer, or even a mix of your favorites. Just be sure to sauté them first to remove excess moisture and soften them up.

Can I make Croissant Strata with Spinach, Feta, and Gruyere gluten-free?

Yes! Substitute gluten-free croissants or bread for the regular ones. The rest of the ingredients are naturally gluten-free, so everyone can enjoy this crowd-pleaser.

Is it possible to make this dairy-free?

For a dairy-free version, use your favorite non-dairy milk and cream, swap in a dairy-free cheese blend, and skip the Parmesan. The texture will be slightly different, but you’ll still get a delicious, satisfying bake.

What if I don’t have Gruyere cheese?

No worries! Swiss cheese or even sharp white cheddar are great stand-ins for Gruyere. They’ll melt beautifully and provide that same rich, nutty flavor profile that makes Croissant Strata with Spinach, Feta, and Gruyere so special.

Final Thoughts

There’s something magical about sharing a bubbling, golden Croissant Strata with Spinach, Feta, and Gruyere with friends and family. It’s easy, make-ahead friendly, and packed with flavor in every bite. Give it a try the next time you want to bring a little extra joy to your table — you might just find it becomes your new brunch tradition!

Croissant Strata with Spinach, Feta, and Gruyere Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Croissant Strata with Spinach, Feta, and Gruyere is a decadent and savory breakfast casserole perfect for brunch gatherings. Fluffy croissant pieces are soaked in a rich custard mixture and combined with wilted spinach, tangy feta, and creamy Gruyere cheese, then baked until golden and puffed. The dish can be prepared ahead and baked fresh in the morning, making it an ideal make-ahead option.

Ingredients

Scale

Base

6 large croissants, cut into 1-inch pieces

Veggies & Seasoning

1 tablespoon olive oil
1 small onion, diced
3 cups fresh spinach, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

Custard Mixture

6 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1 teaspoon Dijon mustard

Cheeses

1 cup shredded Gruyere cheese
1/2 cup crumbled feta cheese
2 tablespoons grated Parmesan cheese (optional)

Garnish

Chopped fresh herbs (optional)

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Instructions

Preheat & Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until softened and translucent, about 3 to 4 minutes. Add the chopped spinach and cook for an additional 2 minutes until wilted. Season the mixture with salt and black pepper, then remove from heat.
Mix Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, and Dijon mustard until the mixture is smooth and well combined.
Combine Croissants: Add the croissant pieces into the custard mixture, gently folding them in to coat all pieces evenly without breaking them apart too much.
Add Spinach & Cheeses: Fold in the sautéed spinach and onion mixture, shredded Gruyere, and crumbled feta cheese. Mix gently but thoroughly to evenly distribute all ingredients.
Assemble & Sprinkle: Pour the combined mixture into the greased baking dish, pressing down lightly to distribute the ingredients evenly. If using, sprinkle the grated Parmesan cheese evenly over the top for added flavor and a golden crust.
Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes until the strata is set in the center and the top is golden brown.
Rest & Serve: Remove from the oven and allow the strata to rest for 10 minutes. This helps it set further, making it easier to slice. Garnish with chopped fresh herbs if desired before serving.

Notes

This strata can be assembled the night before; cover and refrigerate overnight, then bake fresh in the morning.
For variation, substitute spinach with kale or Swiss chard for a different flavor and texture.
Pairs beautifully with a light mixed green salad or fresh seasonal fruit for a balanced brunch.
Ensure croissants are slightly stale or day-old for better absorption of the custard.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American, French-Inspired