Mediterranean Strata


The goddesses on Mount Olympus revel in the heavenly taste of this Mediterranean Strata, composed by The Gourmet Goddess.  A fusion of aromatic herbs awaken the Kalamata olives, feta, sun-dried tomatoes and other delicious components indigenous to the region.  Just a bite will transport you to the sunny shores of the beautiful blue Mediterranean Sea.

Strata is divine - an all inclusive dish that can be served for breakfast, brunch, lunch or dinner.  Even better, it is prepared in advance so all the wonderful and tasty components can coalesce and infuse each other, reinforcing the strikingly delicious flavors of a sunny landscape.  Making the strata at least 5 hours before serving, allows you the added advantage of having your kitchen clean and tidy when your guests arrive.  Simply pop the Strata in the oven for 45 - 55 minutes and let it cool for 15 minutes.  After it has rested, place a generous slice on top of a bed of greens and serve it with a side tzatziki sauce for dipping.


8 cups of cubed Hearty Tuscan or Olive Oil Bread

1 cup of Kalamata Olives, drained and sliced

12 ounces of Marinated Artichoke Hearts drained, tough outer leaves removed and cut in 2-3 pieces each

3/4 cup Sun-Dried Tomatoes drained and chopped in small/medium size pieces

2 Leaks chopped, light green and white part only, roots and outer tough layers removed

1/2 large Red Onion chopped

5 cloves of Garlic chopped

1 1/2 cups Baby Spinach roughly chopped

8 Large Eggs lightly whisked

2 cups Whole Milk

1/2 cup Heavy Cream

12 ounces Crumbled Feta

1 teaspoon Salt

1 teaspoon Black Pepper

1 tablespoon Fresh Dill chopped

1 tablespoon Fresh Rosemary Leaves chopped

1 1/2 teaspoons Dried Basil

2 teaspoons Dried Oregano

Light Olive Oil for sautéing, approximately 3 tablespoons

Butter for baking dish

8 Cherry or Egg Tomatoes cut in half for garnish

2 sprigs Fresh Rosemary for garnish


Tzatziki Sauce for dipping


Butter 9 x13 baking dish.

Cube bread and set aside.

Place oil in large frying pan and heat.

Saute leeks and red onions 4 minutes stirring occasionally.

Add garlic and saute 5 minutes more stirring occasionally.

Add spinach and toss till slightly wilted.

Set pan aside and turn off heat.

In a large bowl whisk, by hand, the eggs, milk, heavy cream, salt , pepper, dill, rosemary, oregano and basil.

Fold in feta cheese.

Fold in bread cubes, artichokes, sun-dried tomatoes sautéed items.

Place in buttered pan and let soak 5 hours, but no more than 8.

Remove from refrigerator and let sit at room temperature for 30 minutes.

Preheat oven to 350 degrees.

Bake for 45-55 minutes, until top starts to turn golden color and sides bubble slightly.

Cool for 15 minutes.

Garnish with fresh rosemary sprigs.

Serve on a bed of greens with a side tzatziki sauce.